Soups & Stews
This beef and shrimp wonton recipe transforms a simple kitchen task into a restaurant-worthy experience with crispy dumplings and silky broth. The secret lies in balancing tender shrimp with savory ground beef, creating a filling that's rich yet light.
I've perfected the pleating technique to ensure every bite delivers that satisfying crunch without sacrificing the delicate texture inside.
The beauty of this recipe is its versatility—whether you're frying wontons for an appetizer or simmering them in a fragrant broth for soup, the technique remains the same. Store-bought wrappers make it beginner-friendly, while fresh ingredients elevate it to gourmet status.
The broth, infused with aromatics and a touch of soy, becomes the perfect vehicle for those golden dumplings.
What you'll achieve is a dish that's equal parts comforting and impressive—crispy golden wontons that shatter with each bite, paired with a broth so flavorful it disappears quickly. The shrimp adds a tender contrast to the beef, while the pleated edges ensure maximum crunch.
This is the kind of recipe that turns weeknight dinners into memorable meals.
Serve with a side of chili oil for dipping or a sprinkle of fresh cilantro for brightness. The leftovers reheat beautifully, making this a perfect make-ahead option for busy weeks. Let's get started on creating your own batch of these irresistible wontons.
Ingredients for beef and shrimp wonton
Fresh ingredients balance tender shrimp and savory beef for restaurant-quality wontons with crispy edges.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 24 pieces | Square, store-bought preferred |
| Ground Beef 🥩 | ¾ lb | 80% lean, finely chopped |
| Large Shrimp 🦐 | ½ lb | Peeled, deveined, tails on |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ginger Root 🌿 | 1 tbsp | Fresh, finely grated |
| Soy Sauce 🍶 | 2 tbsp | Light or all-purpose |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Vegetable Oil 🫒 | ½ cup | For frying, neutral flavor |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Cornstarch 🌾 | 2 tbsp | For broth thickening |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Red Chili Oil 🌶️ | 2 tbsp | For serving, optional |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The shrimp and beef are the stars—fresh shrimp with tails on adds visual appeal and texture, while 80% lean ground beef ensures tenderness. Trader Joe's or Whole Foods carry excellent pre-peeled shrimp, but if you're shelling your own, leave the tails on for presentation. For the beef, finely chop it yourself if possible—pre-ground can get stringy. The wonton wrappers? King Noodle or Martini are the gold standards, but any store-bought will work. Look for wrappers that feel pliable but not sticky, and store them between parchment paper to prevent drying.
No shrimp? Scallops or extra ground beef work in a pinch, though texture will differ. Swap soy sauce for coconut aminos if you're avoiding soy, but reduce the amount by half. The sesame oil might be hard to find in small quantities—Trader Joe's sells single-serve packets. For the broth, Homemade is ideal, but Swanson or Pacific Foods low-sodium options work. If you're making a big batch, double the cornstarch and set aside an extra 2 tbsp for thickening. The ginger and garlic can be pre-minced if short on time, but fresh is always better for flavor.
Wonton wrappers freeze beautifully—wrap in plastic and store for up to 3 months. The filling can be prepped ahead and kept in the fridge for 2 days or frozen for 1 month. For the broth, make it fresh when ready to use—it reheats best. Leftover wontons crisp up again when reheated in a dry skillet over medium heat. Garnish with fresh cilantro just before serving to keep it vibrant. The chili oil can be stored at room temperature for 6 months, so buy a bottle and keep it on hand for future meals.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of dish where you don’t need to be a chef—just peel shrimp, brown beef, and fold. The wonton wrappers handle the rest, and honestly? Even my 10-year-old can help with the folding.
- Umami Bomb: That combo of ground beef and shrimp? It’s like a flavor party in your mouth. The garlic and green onions add a punch, but the real magic is how the beef’s richness balances the shrimp’s sweetness—every bite is satisfying.
- Game for Any Night: Between us, this is my go-to when I’m too tired for fancy dinner but still want something special. Serve it with a quick stir-fry or just a dipping sauce—it works for weeknights, potlucks, or even a lazy Sunday.
- Budget-Friendly Luxury: You get two proteins for the price of one, and wonton wrappers stretch further than you’d think. Plus, leftovers reheat like a dream, so I make a big batch and eat it all week—no sad, dry takeout for me.
Step-by-step instructions for beef and shrimp wonton soup
Here's how to create a restaurant-quality wonton soup with tender dumplings and aromatic broth.
Prepare the Filling Mixture
In a large bowl, combine the 0.75 lb ground beef and 0.5 lb large shrimp. Add the 3 whole green onions (thinly sliced), 4 cloves garlic cloves (minced), and 1 tbsp ginger root (finely grated). Mix gently to distribute the aromatics evenly through the meat.
In a separate small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp salt, and 0.5 tsp black pepper. Pour this seasoning mixture over the beef and shrimp, then stir thoroughly. The filling should look moist but not soupy—if it appears too dry, add 1 teaspoon chicken broth to help bind the mixture. Cover and refrigerate for 15 minutes to allow flavors to meld.
Assemble and Fry the Wontons
Set up a steaming station by filling a large pot with 2 inches of water and bringing it to a boil. Have a plate of ice water ready nearby. While waiting, fill a deep skillet with 3 inches of vegetable oil and heat to 350°F—use a thermometer to monitor the temperature accurately.
Working quickly, place 1 tablespoon of filling at the bottom corner of each wonton wrapper. Fold the corner over the filling, then fold the sides inward and press gently to seal. Use a small amount of water on your finger to help seal the edges if needed. Once sealed, carefully lower the wontons into the hot oil using a slotted spoon or tongs. Fry in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm while you prepare the broth.
Create the Silky Broth
In a large pot, combine 4 cups chicken broth with the remaining 1 tbsp sesame oil and 1 tbsp soy sauce. Bring to a gentle simmer over medium heat. In a small bowl, whisk together 2 tbsp cornstarch with 2 tablespoons cold water to create a slurry. Slowly pour the slurry into the simmering broth while stirring constantly with a wooden spoon.
Continue stirring for 2-3 minutes until the broth thickens to a glossy, silky consistency—it should coat the back of a spoon. Add the fried wontons to the broth and let them simmer for 5 minutes to absorb some of the flavorful liquid. Taste and adjust seasoning with additional soy sauce or salt if needed. The broth should be savory but not overly salty.
Finish and Serve
Remove the wonton soup from heat and let it sit for 2 minutes to allow flavors to settle. Just before serving, stir in the 0.25 cup fresh cilantro (chopped) for a burst of freshness. Ladle the soup into bowls, being sure to include several wontons in each serving. Drizzle each portion with 2 tablespoons red chili oil for added heat and color.
Serve immediately while the wontons are still crispy and the broth remains hot. The contrast between the tender, silky broth and the crispy, flavorful wontons creates an unforgettable dining experience. For an extra touch, garnish each bowl with additional green onion slices and a sprinkle of black pepper.
Pro Tips For Making Beef And Shrimp Wonton
- Parboil Shrimp First: Toss those shrimp in a quick 30-second boil with a pinch of salt before adding them to the filling—it stops them from curling and keeps them tender. I learned this the hard way when my first batch turned into a sad, rubbery mess mid-fry.
- Prep Onions Like a Pro: Finely mince the green onions (white and green parts) and keep them separate until the very end. Sauté the whites first with the garlic—they’ll soften and caramelize, adding depth without overpowering the dish. (Yes, even if you’re impatient like me.)
- Keep Wrappers Damp: Dip wonton wrappers in warm water for just 5 seconds before filling—any longer and they’ll stick together like glue. A damp paper towel under your work surface prevents them from drying out while you fold. Trust me, this saves cleanup nightmares.
- Fry in Batches: Don’t crowd the pan—give each wonton 2 inches of space or they’ll steam instead of crisp. A medium-high heat and 2-3 minutes per batch (in 350°F oil) guarantees a golden crust. I skip this and end up with soggy bottoms every time.
Serving suggestions for this recipe
Soup Presentation
Serve your beef and shrimp wonton soup in deep, wide bowls to showcase the golden dumplings floating in the silky broth. I love using blue-and-white porcelain bowls—they make the dish look even more elegant.
Garnish each serving with 2-3 crispy wontons and a sprinkle of fresh cilantro for vibrant color. Add a drizzle of red chili oil along the edge of the bowl for a pop of color and extra heat. 🥣
Appetizer Plating
For a crispy wonton appetizer, arrange 8-10 fried wontons on a white slate platter or wooden board. Drizzle with extra chili oil and sprinkle with toasted sesame seeds for texture.
Serve with small bowls of soy sauce and pickled ginger on the side. I like to add thinly sliced scallions for freshness and a lime wedge for brightness. 🍽️
Stir-Fry Pairings
If serving wontons as a stir-fry, toss them with steamed bok choy and shredded carrots for a light, vegetable-forward dish. Use 1 tbsp oyster sauce and 1 tsp sugar to balance the flavors.
Garnish with crushed peanuts and lime zest for a Southeast Asian-inspired twist. Serve over jasmine rice for a complete meal. 🥢
Dipping Sauces
Offer three dipping sauces for variety: a classic soy-vinegar mix (2 tbsp soy sauce + 1 tbsp rice vinegar), a spicy sriracha mayo (2 tbsp mayo + 1 tsp sriracha), and a sweet chili sauce (2 tbsp chili sauce + 1 tsp honey).
Keep sauces in small ramekins on the table for easy access. 🍶
Garnish Ideas
Elevate your dish with microgreens or thinly sliced scallions for a fresh finish. A dusting of smoked paprika adds warmth, while toasted coconut flakes bring a tropical touch. For a luxurious touch, add edible gold leaf or black sesame seeds to the garnish. 🌿
Family-Style Serving
For a communal meal, arrange wontons in a large cast-iron skillet or ceramic dish at the center of the table. Let everyone serve themselves with tongs for easy access.
Keep a small pot of steaming broth nearby so guests can add more as needed. This makes the dish feel special and interactive! 👨👩👧👦
Nutrition facts
Frequently asked questions
Can I make this recipe without shrimp?
Replace the 0.5 lb shrimp with an extra 0.25 lb ground beef or swap for scallops for a different texture. If using scallops, pat them dry first and sear them separately before mixing with the beef to maintain tenderness. The flavor will still be rich and satisfying!
How do I get the wontons to stay crispy when reheating?
Reheat fried wontons in a dry skillet over medium heat for 1-2 minutes per side until golden again. Avoid adding oil or water—this makes them soggy. For extra crunch, reheat in the oven at 375°F for 5-6 minutes on a wire rack over a baking sheet.
What's the best way to store leftover wonton filling?
Store the filling in an airtight container in the fridge for up to 2 days or freeze for 1 month. Thaw overnight in the fridge before using. If the filling dries out, add 1 tsp water or broth when reheating. Never refreeze after thawing for best texture.
Can I use store-bought wonton wrappers for this recipe?
Yes! Store-bought wrappers work perfectly and save time. Look for square wonton wrappers (not round) like King Noodle or Martini brands. Keep them between parchment paper to prevent drying. If they feel stiff, dip in warm water for 10 seconds before folding to make them pliable.
Why did my wontons fall apart when frying?
This usually happens if the filling is too wet or the wrappers aren't sealed properly. Ensure your filling is moist but not soupy—add 1 tsp cornstarch if needed. Seal edges tightly with a tiny bit of water on your finger. Fry at 350°F—too hot oil can burn the outside before the inside sets.