Soups & Stews
This beef and shrimp wonton recipe delivers the perfect balance of crispy wontons and rich, savory broth that makes every spoonful satisfying. 🔥 The secret lies in properly wrapping the delicate wontons—ground beef and shrimp blend creates a filling that stays flavorful even after frying, while the broth simmers with aromatic ginger and garlic to complement the crispy exterior.
What sets this recipe apart is the technique for achieving that signature crispy texture without sacrificing tenderness inside. The wontons are pan-fried until golden before being transferred to the broth, ensuring they maintain their structure while absorbing the flavors of the soup.
This method transforms a simple ingredient list into a restaurant-quality dish that feels special yet remains approachable for home cooks.
By the time you serve this soup, you'll have perfectly golden wontons floating in a velvety broth that's packed with umami from the beef and shrimp. The combination of textures—crispy wontons, tender meat, and silky broth—creates an experience that's both comforting and impressive.
Serve with a side of chili oil or fresh herbs for an extra layer of flavor.
The beauty of this recipe is its versatility—you can adjust the spice level, add vegetables like bok choy, or even make it ahead and reheat gently. Whether you're preparing it for a weeknight dinner or a special gathering, this wonton soup delivers on flavor, texture, and ease of preparation.
Ingredients for beef and shrimp wonton
Crispy wontons and savory broth start with these fresh, aromatic ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | ½ lb | Lean ground beef, 80/20 preferred |
| Large Shrimp 🦐 | ½ lb | Peeled, deveined, tail-on |
| Wonton Wrappers 🍜 | 24 pieces | Square or round, store-bought or homemade |
| Green Onions 🧅 | 3 whole | White and green parts separated |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling and broth |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh preferred |
| Soy Sauce 🍶 | 3 tbsp | Light or dark, to taste |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Vegetable Oil 🫒 | 2 tbsp | For frying wontons |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Cornstarch 🌾 | 1 tbsp | For broth thickening |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| White Pepper 🌶️ | ¼ tsp | For subtle heat |
| Chili Oil 🔥 | 1 tbsp | For serving, optional |
The shrimp and beef blend is where flavor begins. Use fresh shrimp—frozen works if thawed overnight—but never pre-cooked. For the beef, 80/20 lean-to-fat ratio ensures juiciness. If your local market doesn't carry wonton wrappers, Asian grocery stores often have better selection. Look for wrappers with a smooth, translucent appearance—they fry up crispier. The ginger should be bright and firm, not woody or discolored, and always grate it fresh for maximum aroma. For the broth, low-sodium chicken broth keeps the flavors balanced without overpowering the delicate wontons.
No wonton wrappers? Substitute spring roll wrappers—they're slightly thicker but work in a pinch. Short on shrimp? Double the beef or use extra-firm tofu for a vegetarian twist. The sesame oil is non-negotiable for that signature aroma, but if you're sensitive to strong flavors, reduce to 0.5 tbsp. For the broth, cornstarch slurry (mix with 1 tbsp cold water) is key for that silky texture. If you can't find low-sodium broth, reduce the salt in the recipe by half and adjust to taste. The chili oil is optional but adds a nice kick—La Choy or Kosher House brands are widely available and pack a good punch.
Wonton wrappers keep best in the freezer—up to 6 months—so buy extra if you're making this often. The shrimp filling can be prepped 1 day ahead and stored in an airtight container. For the broth, make it fresh for maximum flavor, but you can store it in the fridge for 3 days or freeze for 3 months. When reheating, warm gently over low heat to prevent the wontons from getting soggy. Serve immediately for that perfect crispy texture—waiting even 10 minutes can make them soft.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the ground beef, chopped shrimp, and seasonings on a sheet pan, fold those wonton wrappers around them, and pop it in the oven. No boiling, no frying, no mess. The wrappers get crispy while the filling stays juicy, and cleanup? One spatula swipe.
- Umami Bomb: That combo of beef and shrimp is next-level—savory, briny, and just a little sweet when you sear the garlic and green onions first. Honestly, the shrimp adds this fresh, ocean-y brightness that cuts through the richness of the beef, and the wonton wrappers? They soak up all the flavor like little flavor sponges.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or last-minute dinner guests. The wontons freeze like a dream—just reheat in the air fryer or oven, and boom, you’ve got a handheld meal that’s way fancier than takeout. My kids even ask for it on school nights (yes, even on a Tuesday).
- Budget Flex: Ground beef and shrimp stretch farther than you’d think when you mix them, and wonton wrappers are cheaper than ordering out. I’ll be real: I’ve made this for date night, potlucks, and lazy Sundays, and it never feels like a sacrifice. Plus, the leftovers reheat in seconds—no sad, soggy takeout here.
Step-by-step instructions for beef and shrimp wonton soup
Here's how to create golden, crispy wontons that float perfectly in rich, savory broth.
👨🍳 Step 1: Prepare the Wonton Filling
In a large bowl, combine the 0.5 lb ground beef with 0.5 lb large shrimp (chopped into small pieces). Add the white parts of 2 whole green onions (finely chopped), 2 cloves minced garlic, and 1 tbsp grated fresh ginger. Mix thoroughly with your hands until well combined.
In a separate small bowl, whisk together 2 tbsp soy sauce, 0.5 tsp black pepper, and 0.25 tsp white pepper. Pour this mixture over the meat and shrimp, stirring gently to distribute evenly. Let the filling sit at room temperature for 10 minutes—this allows the flavors to meld and the proteins to relax slightly for easier handling.
🥘 Step 2: Assemble and Fry the Wontons
Heat 2 tablespoons vegetable oil in a deep skillet or wok over medium-high heat until shimmering. While the oil heats, place 24 wonton wrappers on a clean surface. Spoon 1 teaspoon filling into each wrapper, then fold into traditional triangles by pinching the corners together tightly. Place the assembled wontons on a plate.
Once the oil reaches 350°F (test with a thermometer), carefully add 6-8 wontons at a time to the hot oil. Fry for 2-3 minutes until the wontons are golden brown on all sides and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Repeat with remaining wontons, maintaining the oil temperature between 340-350°F for even cooking.
🍳 Step 3: Make the Savory Broth
In a large pot, combine the 4 cups chicken broth with the remaining 1 tbsp soy sauce, 1 tbsp sesame oil, and the remaining 2 cloves minced garlic and green parts of 1 whole green onion (chopped). Bring to a gentle simmer over medium heat and let cook for 5 minutes to infuse flavors.
In a small bowl, whisk together 1 tbsp cornstarch with 2 tablespoons cold water to create a slurry. Slowly pour this into the simmering broth while stirring constantly. The broth will thicken slightly—simmer for another 2 minutes until it reaches your desired consistency. Season with 1 tsp salt and adjust to taste. Keep the broth warm over low heat.
🥘 Step 4: Combine and Finish
Return the fried wontons to the pot with the broth. Gently stir to submerge them partially in the liquid—you want them floating just below the surface. Cover and let simmer for 3-5 minutes to allow the wontons to absorb some of the broth's flavor without becoming soggy.
To serve, ladle the wonton soup into bowls, placing 4-6 wontons in each. Drizzle with 1 tbsp chili oil and garnish with the remaining green parts of 2 whole green onions (sliced). The crispy wontons should contrast beautifully with the warm, aromatic broth, creating that perfect first bite of crunch followed by rich, savory flavor.
Pro Tips For Making Beef And Shrimp Wonton
- STIR THE SHRIMP FIRST: I learned this the hard way—adding shrimp straight to the pan while the beef cooks means they’ll turn rubbery before the beef finishes. Toss them in a bowl with a pinch of salt and a splash of soy sauce first, then let them sit for 5 minutes. This jumpstarts the cooking process and keeps them juicy.
- MINCE THE GREEN ONIONS: No, you don’t need to chop the whites and greens separately. Roughly chop the entire stalk, then pulse it in a food processor for 2 seconds—just enough to break it down into tiny bits. This distributes flavor evenly without turning the filling mushy, and it saves you from dealing with tiny onion pieces that slip out of wrappers.
- DON’T OVERFILL THE WONTONS: I used to cram every last bit of filling into each wrapper, thinking more = better. Wrong. Overstuffed wontons burst when boiling or frying, and the filling leaks out. Aim for 1.5 teaspoons per wrapper—enough to hold its shape but not so much it looks like a sausage.
- FRY THEM IN BATCHES: Your first batch will look perfect, but if you crowd the pan, the wontons steam instead of crisp up. Work in single layers, spaced ½ inch apart, and resist the urge to flip them too soon. Wait until the bottom is golden and the edges curl—usually 2-3 minutes per side—before moving them to a rack to drain. (Yes, even if you’re impatient like me.)
Pro cooking tips for beef and shrimp wonton
Filling Prep Secrets
For the perfect beef and shrimp blend, I always chop the shrimp into small, uniform pieces—about ¼-inch cubes—so they cook evenly alongside the ground beef. The key is to handle the filling gently after mixing to avoid overworking the proteins, which can make the wontons tough.
Let the filling rest at room temperature for 10 minutes before wrapping—this relaxes the proteins and makes them easier to work with. 🥩
Wonton Wrapping Technique
Use a sharp paring knife to cut wonton wrappers into smaller squares if needed, but I prefer working with full-size wrappers for better control. Place 1 teaspoon of filling near one corner, then fold the wrapper diagonally into a triangle, pinching the corners tightly to seal.
For extra security, I run a tiny bit of water along the edges before sealing—this helps create a stronger bond. 🍜
Oil Temperature Control
Maintaining oil at 340-350°F is critical for crispy wontons. Use a deep-fry thermometer to monitor temperature—fluctuations cause uneven cooking. Fry wontons in batches of 6-8 to avoid overcrowding, which lowers oil temperature.
A wire cooling rack placed over a baking sheet helps drain excess oil more effectively than paper towels. 🌡️
Broth Thickening Tips
For a silky broth, I always make a cornstarch slurry with cold water—this prevents clumping when added to hot broth. Simmer the broth for just 2-3 minutes after thickening to avoid a pasty texture.
If the broth seems too thin, add another ½ teaspoon cornstarch mixed with 1 tablespoon water and stir vigorously. 💧
Reheating Without Sogginess
To reheat leftovers, I place wontons in a steamer basket over simmering water for 2-3 minutes—this restores crispiness without making them greasy. For the broth, warm it separately on the stovetop and combine just before serving. Never microwave wontons—they’ll turn rubbery. ⏰
Garnish Like a Pro
Freshly sliced green onions add color and brightness, while chili oil (like La Choy) brings heat. For extra flair, sprinkle toasted sesame seeds or cilantro on top. I also like adding a drizzle of soy sauce to each bowl right before serving for an umami boost. 🌿
Nutrition facts
Frequently asked questions
Can I substitute shrimp with another seafood?
Yes! Scallops or crab meat work beautifully in this recipe. For scallops, use ½ lb and chop into small pieces, while ½ lb lump crab meat (pre-picked) adds luxurious texture. Avoid fish like tilapia or cod—they're too flaky and won't hold up during frying. For a vegetarian option, replace shrimp with extra-firm tofu (pressed and crumbled).
How do I prevent the wontons from falling apart when frying?
Proper sealing is key! Use 1 teaspoon filling per wonton and pinch the corners tightly. For extra strength, run a tiny bit of water along the edges before sealing. Also, ensure your oil is at 340-350°F—too low causes soggy wontons. Fry in batches of 6-8 to maintain temperature, and use a slotted spoon to remove them immediately when golden.
Can I make this soup ahead of time?
Prepare the wonton filling and assemble the wontons up to 1 day ahead, storing them in an airtight container in the fridge. Fry the wontons fresh before adding to the broth, or freeze them on a tray before transferring to a bag (up to 1 month). For the broth, make it fresh for best flavor, but you can store it separately for 3 days in the fridge or 3 months frozen.
What's the best way to reheat leftovers?
To restore crispiness, steam the wontons for 2-3 minutes in a steamer basket over simmering water. Warm the broth separately on the stovetop and combine just before serving. Never microwave wontons—they'll become rubbery. For extra crunch, pan-fry reheated wontons in ½ inch of oil for 1-2 minutes before adding back to the soup.
Can I make this recipe without wonton wrappers?
Yes! Use spring roll wrappers (slightly thicker) or make homemade wrappers with 1 cup all-purpose flour, ½ cup tapioca starch, and ½ cup water. For a quick fix, roll the filling in large lettuce leaves (like romaine) and pan-fry until crispy. The texture will differ, but the flavor remains delicious. Just adjust cooking times—spring roll wrappers need 3-4 minutes per side.