Crispy Shrimp Wontons with Sriracha Mayo

Wonton wrappers are filled with sweet shrimp and then fried to a crispy golden brown.  The Sriracha mayo puts this dish over the top!

If you're a soy sauce fan, these are equally as delicious dipped in soy sauce.  Or you could serve them with both!

Crispy Shrimp Won Tons with Sriracha Mayo

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Serves: 6 Total Time: 32 minutes


  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha chili sauce
  • 1 teaspoon lemon juice

  • 5 ounces medium peeled, deveined raw shrimp (36 to 42 per lb.)
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped carrot
  • 1 large egg whites, beaten to blend
  • 3/4 teaspoon salt
  • 1/3 teaspoon pepper
  • 1/2 pkg. (12 oz.) won ton wrappers (3 to 3 1/2 in. square)
  • Vegetable oil for frying



Make mayo: In a bowl, combine mayonnaise, Sriracha, and lemon juice. Chill until used.


Make won tons: Finely chop shrimp. In a medium bowl, combine shrimp, onions, carrot, egg whites, salt, and pepper until well blended.


To assemble won tons, set out about 9 won ton wrappers at a time on a work surface. Spoon a level 1 tablesppoon filling onto center of each wrapper Using your finger, paint edges of each wrapper with a bit of water. Fold one corner over filling and connect to opposite corner of won ton to form a triangle. Seal edges, pressing out air and squishing filling into corners if needed for fit. Repeat, transferring them as filled to baking sheets lined with parchment paper.


In a 5- to 6-qt. pot, heat 1 1/2 in. oil over medium-high heat to 375° on a deep-fry thermometer. Add about 9 won tons at a time and cook, turning once and adjusting heat as needed to maintain oil temperature, until deep golden, about 2 minutes. Transfer to paper towel-lined baking sheets to drain.


Serve warm with Sriracha mayo.

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