Affordable luxury: make red lobster’s famous shrimp rangoon at home and impress your guests!

Craving those irresistible Shrimp Rangoons from Red Lobster? Look no further! With our meticulously crafted copycat recipe, you can now recreate this culinary masterpiece in the comfort of your own kitchen. Get ready to tantalize your taste buds with crispy wontons filled with a creamy, shrimp-packed filling.

The Ingredients: A Symphony of Flavors

To embark on this culinary adventure, gather the following ingredients:

• 1 pound shrimp, peeled and deveined
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup green onions, chopped
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 12 wonton wrappers
• Vegetable oil, for frying

The Filling: A Creamy, Shrimpy Delight

1. Prepare the Shrimp: Finely chop the shrimp until it resembles a paste.
2. Mix the Filling: In a large bowl, combine the shrimp paste, cream cheese, mayonnaise, green onions, sugar, soy sauce, garlic powder, and black pepper. Mix thoroughly until well-blended.

The Wontons: A Crispy Envelope

1. Fill the Wontons: Place a small dollop of the shrimp filling in the center of each wonton wrapper.
2. Fold the Wontons: Brush the edges of the wontons with water and fold them in half diagonally, forming a triangle. Press the edges firmly to seal.
3. Heat the Oil: Heat a deep fryer or a large saucepan filled with vegetable oil to 375 degrees Fahrenheit.

The Frying: A Golden Transformation

1. Fry the Wontons: Carefully drop the wontons into the hot oil and fry them for 2-3 minutes, or until they turn a beautiful golden brown.
2. Drain the Wontons: Remove the wontons from the oil and drain them on paper towels to remove any excess oil.

The Sweet and Sour Sauce: A Tangy Accompaniment

• 1 cup pineapple juice
• 1/2 cup vinegar
• 1/4 cup brown sugar
• 1 tablespoon ketchup
• 1 teaspoon cornstarch
• 1/4 cup water

1. Combine the Ingredients: In a small saucepan, whisk together the pineapple juice, vinegar, brown sugar, ketchup, cornstarch, and water.
2. Cook the Sauce: Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat and simmer for 5 minutes, or until the sauce has thickened.

The Presentation: A Feast for the Eyes

Arrange the crispy Shrimp Rangoons on a serving platter and drizzle them generously with the sweet and sour sauce. Garnish with chopped green onions for an extra touch of color and flavor.

The Sweet and Savory Harmony

With every bite of these homemade Shrimp Rangoons, you’ll experience a symphony of flavors. The crispy wontons provide a satisfying crunch, while the creamy shrimp filling melts in your mouth. The tangy sweet and sour sauce adds a perfect balance, creating an irresistible appetizer that will leave you craving more.

Tips for Perfection

• For a creamier filling, use full-fat cream cheese.
• If you don’t have wonton wrappers, you can use egg roll wrappers instead.
• To make the wontons extra crispy, double-fry them. Fry them once until they are golden brown, then let them cool completely. Fry them again until they are extra crispy.
• Serve the Shrimp Rangoons immediately with the sweet and sour sauce for the best experience.

The Final Verdict: A Culinary Masterpiece

Our Red Lobster copycat Shrimp Rangoon recipe will undoubtedly become a staple in your appetizer repertoire. It’s easy to make, absolutely delicious, and a guaranteed crowd-pleaser. So, gather your ingredients, fire up the stove, and prepare to savor the crispy, creamy goodness of homemade Shrimp Rangoons.

What You Need to Know

Q: Can I make the Shrimp Rangoons ahead of time?
A: Yes, you can make the Shrimp Rangoons up to 2 hours ahead of time. Keep them covered in the refrigerator until you are ready to fry them.
Q: How do I store leftover Shrimp Rangoons?
A: Store leftover Shrimp Rangoons in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are warmed through.
Q: Can I use a different type of seafood in the filling?
A: Yes, you can use crab, lobster, or scallops instead of shrimp. Adjust the seasoning accordingly.
Q: What can I substitute for the sweet and sour sauce?
A: You can substitute the sweet and sour sauce with a honey mustard sauce or a teriyaki sauce.
Q: How do I make the Shrimp Rangoons gluten-free?
A: Use gluten-free wonton wrappers to make the Shrimp Rangoons gluten-free.