Crispy Shrimp Chips with Rice Paper

Do you love Crispy Shrimp Chips with Rice Paper? Guess what? You can make them at home in just 10 minutes! These crunchy, golden bites are quick, fun, and absolutely irresistible—perfect as an appetizer or party snack.

Recipe

Serving: 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 chips:
6 sheets rice paper, quartered
Pinch of salt
2 cups oil

For the sweet and sour dipping sauce:
1 cup water
1 tablespoon rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1/8 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water

Instructions

1. Prepare the shrimp:

• With a knife, press down with the flat side to slightly flatten each shrimp.
• Season the shrimp with salt and white pepper.

2. Prepare the rice paper:

• Use kitchen shears to cut each rice paper sheet into quarters.

3. Assemble shrimp chips:

• Lay a piece of (dried) rice paper flat. Position a flattened shrimp in the center with the tail sticking out.
• Cover with another piece of rice paper and press down gently to seal.
• Repeat with the rest of the shrimp and rice paper.

4. Make the dipping sauce:

• In a small pot over medium heat, combine water, rice vinegar, ketchup, sugar, and salt. Bring to a simmer.
• Add the cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water) and stir until thickened. Set aside.

5. Fry the shrimp chips:

• In a wok over high heat, heat the oil to 375°F (191°C).
• Add a pinch of salt to the oil.
• Carefully place a few shrimp chips in at a time. Fry for about 1 minute until crispy and shrimp turns pink.
• Remove and drain. Repeat with the rest. Serve hot with the dipping sauce.

Tips & notes

• Flatten the shrimp evenly so they cook quickly and lay flat between the rice paper layers.
• Press the rice paper firmly. The moisture from the shrimp will seal the rice paper together.
• Add salt to the oil before frying—it helps reduce oil splatter and lightly seasons the chips.
• Fry in small batches to maintain oil temperature and ensure even crispiness.