Shrimp and Cranberry Rangoon

If you have ever visited an American Chinese, which I presume many of you have, you might have seen something on the menu called Crab Rangoon. Crab rangoons are basically wonton skins filled with a cream cheese mixture of crab, onions, and other items. Once filled, they are sealed, and lightly fried. The end result is something so wonderful. The crispy out shell yields a smooth and warm cream cheese mixture, that is rich and delicious. Crab rangoons are probably one of my wife’s favorite appetizers, and as I have learned to make these years ago, I thought it would be nice to make these for my Christmas lunch, but with a twist.

Shrimp and Cranberry Rangoon

Instead of using crab and the standard cream cheese filling, I decided to use shrimp and an awesome cranberry and onion mixture that rocked the socks off of everyone at the party.


  • 1 package of wonton skins
  • 2 tbsp olive oil
  • 3 inches of lemongrass, minced
  • 1 red onion, diced
  • 1 cup of craisins, rough chopped
  • 1/4 cup of sugar
  • 1 cup of water
  • 8 oz package of cream cheese, room temperature
  • 1 egg with a splash of water mixed in
  • generous pinch of salt
  • generous pinch of pepper
  • 1 lb of shrimp, cooked and diced
  • 1 1/2 cup of canola oil

Begin by cooking your shrimp in some boiling water. They will turn color on you, and once slightly firm, remove with a slotted spoon and set aside. Next, get a large skillet out and add the oil. Bring to a warm temperature before adding in the red onion and lemongrass. Cook for about 7 minutes, then season with some salt and pepper. Add in your craisins, and sugar, and give a nice stir. Add in your water, and reduce until you have a nice reduced mixture, almost like a compote, or thin jam. Once reduced about 80 percent, remove from the heat, and let this cool until you are read to use. This can be made the day before if you desire.

Next, get a large bowl out, and add in the cream cheese, diced shrimp, and green onions. Season with a bit of salt and pepper. Add in the craisin and onion mixture to incorporate everything. Let this settle and get the flavors set in. Feel free to taste and adjust any salt and pepper. Don’t get too excited at this point as you will probably want to continue eating the mixture by the spoonful!

Ok, so now the fun part. Heat a large skillet with the canola oil. Bring this to a medium-high heat. During this time, lay out your wonton wrappers, and brush the egg wash mixture along the edges. Fill each wrapper with a large tablespoon of the shrimp mixture. Top with another wrapper, and seal the edges, moving any of the air from the center of the wonton. Feel free to be creative and shape these any which way you want, just make sure they are sealed. The last thing you will want is to have your shrimp mixture floating in the oil! Continue the sealing process with as many shrimp rangoons as you would like to make. Typically you can fit 3-4 in the skillet and allow to fry.

Fry just until golden brown, then carefully flip over, and cook until a nice golden brown on the other side. Once cooked, remove from the oil and transfer to a strainer lined with paper towel to let any oil drain. Plate, and garnish with a bit of chopped green onions.

This appetizer is sure to please. The creaminess and softness of the craisin mixture is a really nice texture in your mouth.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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