10-Min Seaweed Shrimp Chips

Seaweed Shrimp Chips are ultra crispy, take just 10 minutes to make, and deliver the perfect crunch in every bite! Made with shrimp, rice paper, and roasted seaweed, they’re a fun and easy snack you can whip up in minutes. Stick around—I’ll share the secret to getting that golden crisp without overcooking the shrimp.

Recipe

Serves: 12
Prep time: 7 minutes
Cook time: 3 minutes

For the shrimp:
12 large shrimp, deveined
Pinch of salt
Pinch of white pepper

For the seaweed shrimp chips:
6 sheets rice paper, quartered
12 sheets roasted seaweed
½ cup water, for brushing
2 cups cooking oil, for frying

For the seasonings:
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika

Instructions

1. Prepare the shrimp

• Place the deveined shrimp on a cutting board and use the flat side of a knife to slightly flatten each one.
• Season with a pinch of salt and white pepper.

2. Prepare the rice paper

• Using kitchen shears, cut each sheet of rice paper into quarters.

3. Assemble the seaweed shrimp chips

• Brush a thin layer of water onto a sheet of roasted seaweed.
• Place the wet side of the seaweed down onto a piece of dry rice paper.
• Position a flattened shrimp in the center, with the tail sticking out.
• Top with another piece of dry rice paper and press down firmly. The moisture from the shrimp and seaweed will help seal it.
• Repeat with the remaining shrimp.

4. Fry the seaweed shrimp chips

• In a wok over high heat, add the cooking oil and heat to 375°F (191°C).
• Carefully add each shrimp chip and fry for about 1 minute, until crispy and the shrimp turns pink.
• Remove and drain on a rack or paper towels. Repeat with the rest.

5. Season the seaweed shrimp chips

• While still hot, sprinkle with salt, white pepper, and paprika to taste.

Tips & notes

• Flatten shrimp evenly so they cook quickly and fit neatly between the rice paper layers.
• Seal firmly by pressing the rice paper well; the shrimp and seaweed moisture is enough to bind them.
• Fry in small batches to maintain oil temperature and achieve even crispiness.