I call these shrimp wontons sticks because they taste like wontons but are rolled to look like sticks.
There is no chopping or technical wrapping of the shrimp here as in this traditional wonton recipe. Just place the whole, seasoned shrimp on the wrapper and roll.
Your guests will love this unique take on regular wontons!
I created this recipe on July 4th, and my guests loved it. So much so, that there were no pictures to serve as proof. They devoured it straight out of the hot oil.
This is a fun and delicious appetizer that will disappear in seconds so make enough!
Which shrimp is best for this shrimp wonton sticks recipe?
Large or colossal shrimp are ideal for this recipe. Smaller shrimp will not look as well or hold up to the wrapper. There will be a good balance of crisp fried wrapper and tasty shrimp!
Leave your questions, and if you tried and loved this shrimp wonton sticks recipe, do leave a comment and rating below!
Other recipes you will love–and can add to your upcoming weekly menu:
Amazing Traditional Shrimp Wontons
Crispy Bang Bang Shrimp with Sauce
Creamy Cajun Chicken and Shrimp Pasta
Cilantro/Parsley Shrimp with Pasta
See more Easy Pasta Recipes here
SHRIMP WONTONS STICKS WITH A SWEET & SPICY DIPPING SAUCE
Ingredients
- 1 lb shrimp shelled and deveined, leaving tail on
- 4 scallions
- 1 small piece ginger
- 4 cloves garlic
- Salt
- Black pepper
- Wonton wrappers
- Water for wrapping
- Oil for frying
Dipping Sauce
- 1/2 cup honey
- Sweet chili sauce or hot sauce to taste
Instructions
- Clean, rinse, and pat shrimp dry.
- To make the green seasoning, add chopped scallion, ginger, garlic, and hot pepper to a small food processor or blender and chop until fine. Season shrimp with the green seasoning, salt, and pepper. Reserve any extra seasoning for another recipe. Place in a resealable bag and marinate for up to one week in the freezer.
- To wrap, place a wrapper on a clean, dry surface (keep the remaining wrappers convers with a damp cloth or in a resealable bag or container with a tight lid.
- Leaving the tail exposed, place shrimp on the wrapper and roll to enclose the shrimp. Brush edges with egg wash or water and seal. Continue with the remaining shrimp and wrappers.
- Heat oil in a wide pan over high heat. Once hot, reduce the heat to medium high.
- Add several shrimp in a single layer and cook until golden brown. Flip to ensure that both sides are brown and crisp. Manage heat to maintain a high temperature but do not allow it to come to smoking point which will burn the wontons.
- Once fully cooked, using a slotted spoon or kitchen tong, drain excess oil. Place on a paper towel or rack lined sheet tray.
- Repeat with the remaining shrimp.
- Serve warm with dipping sauce.
- To make dipping sauce, combine honey with sweet chili sauce or just honey and chili sauce until desired sweetness and spiciness is achieved.
AMAZING!