Sweet and Spicy Shrimp Rangoon Recipe
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Cook time: 
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Serves: 24 pieces
A flavorful appetizer featuring a sweet and spicy cherry cilantro sauce, shrimp, and cream cheese.
  • ¼ cup cherry preserves
  • 3 tablespoons finely chopped cilantro
  • 2 teaspoons Tabasco Sweet and Spicy sauce
  • 24 wonton wraps
  • 6 ounces medium (cooked) salad shrimp
  • 2 ounces cream cheese, softened
  • 1 egg, beaten
  • canola oil
  1. In a small bowl mix the cherry preserves, 2 tablespoons cilantro, and Sweet and Spicy Tabasco sauce until well mixed. Set aside.
  2. Using two large baking sheets, place the wonton wrappers on the sheet in layers, not overlapping.
  3. Add ½ teaspoon of the cherry cilantro sauce to the center of each wonton wrapper.
  4. Add1/2 teaspoon cream cheese to the top of the sauce.
  5. Add 2 teaspoons of shrimp to the center mixture.
  6. Sprinkle a small pinch of cilantro on top of each shrimp.
  7. Using your finger, paint the egg wash to 2 connecting sides of the wrapper (L-SHAPE). This will serve as the glue. Fold the unglued side over the glued side and press the seams together to seal.
  8. In a small pan, pour enough oil so it is about 1½-inch high. Heat the oil on medium heat.
  9. When the oil is hot enough (flick a drop of water and if it sizzles or pops, it's ready), place 2-3 wontons in the pot. Do not overcrowd the pot.
  10. Deep-fry the wontons for 30 seconds on each side or until golden.
  11. Carefully place cooked wontons on a plate covered with paper towels.
  12. Serve immediately.
Recipe by Savory Sweet Life at https://savorysweetlife.com/sweet-and-spicy-cherry-cilantro-shrimp-rangoon-recipe/