If you’re looking for a fun and crispy snack, these shrimp chips with rice paper are a must-try! This twist on traditional shrimp chips is made with simple ingredients—shrimp, rice paper, and nori—and they’re incredibly satisfying to bite into.
Each one is lightly seasoned and pan-fried to golden perfection. Whether you’re already a fan of shrimp chips or new to the idea, this shrimp chips recipe is a crunchy, flavorful snack that’s easier to make than you might think.
What are Shrimp Chips with Rice Paper?
Shrimp chips with rice paper are a homemade take on the classic crispy shrimp chip.
Instead of using pre-packaged puffed starch, this version uses smashed shrimp layered between two pieces of rice paper, with a square of seaweed for extra umami.
The chips are fried until the shrimp is cooked and the rice paper crisps up beautifully. It’s a creative way to enjoy shrimp rice paper snacks without needing any special equipment or ingredients.
Why You'll Love Shrimp Chips with Rice Paper
- Fun and unique snack: These shrimp chips are crispy, savory, and fun to assemble and eat.
- Perfect for dipping or serving as an appetizer: They’re great on their own or served with a creamy dip or chili oil.
- Customizable: You can adjust the spice level, seasoning blend, or even swap the protein.
- Super satisfying crunch: The rice paper gets ultra crispy in the hot oil for that perfect chip texture.
If you love this appetizer, then check out my Cheeseburger Egg Rolls and Sushi Nachos recipes!
Ingredients
Shrimp Chips:
- Shrimp: Tail-on, peeled, and deveined shrimp are the star of this dish—they offer a juicy bite and great flavor.
- Rice Paper: Used to sandwich the shrimp and create the crispy outer shell when fried.
- Seaweed (Nori): Adds a hit of umami and helps balance the flavor with a savory crunch.
For the Seasoning:
- Garlic Powder: Adds depth and savory warmth to the seasoning mix.
- Onion Powder: Balances the garlic with a sweet, subtle base.
- Smoked Paprika: Adds smoky flavor and a pop of color.
- Cayenne Pepper Powder: Brings a little heat to the seasoning.
- Sugar: Adds the tiniest bit of contrast to balance the salt and spice.
- Salt: Enhances the natural sweetness of the shrimp and brings everything together.
Customizations
- Add herbs: Layer in fresh Thai basil or cilantro for an herby twist.
- Try different seasonings: Change up the seasoning mix with curry powder, chili lime, or furikake.
How to Make Shrimp Chips with Rice Paper
Prep the rice paper and seaweed
Trim the edges of each rice paper sheet into a square, then cut into four equal pieces—you should end up with 24 small squares.
Cut the seaweed sheet into 16 small squares that fit neatly on top of the rice paper.
Make the seasoning mix
In a small bowl, combine the garlic powder, onion powder, smoked paprika, cayenne, salt, and sugar. Set aside.
Smash the shrimp
Pat the shrimp dry and season with a pinch of salt.
On a flat surface, use the flat side of a knife to gently smash each shrimp until flattened, keeping the tail intact.
Assemble the chips
Layer one rice paper square, a piece of seaweed, and a smashed shrimp on top. Wet your finger and brush the edges of the rice paper.
Place a second rice paper square on top and press down around the shrimp to seal. Wet the edges again if needed to fully seal the chip.
Fry the shrimp chips
Heat oil to 350°F (or until bubbles form around a wooden chopstick).
Gently lower each shrimp chip into the hot oil and fry for 1–2 minutes, until the shrimp turns orange and the rice paper is crisp. Repeat with the rest.
Drain and season
Transfer the cooked shrimp chips to a paper towel-lined plate to drain excess oil.
While still hot, sprinkle with the seasoning mix and serve immediately.
Storage
These shrimp chips with rice paper are best enjoyed fresh while hot and crispy.
Tips
- Keep the shrimp flat: Smashing the shrimp evenly ensures it cooks quickly and stays sealed inside the rice paper.
- Seal the edges well: Wet the rice paper edges fully so the chip doesn’t open while frying.
- Don’t overcrowd the pan: Fry in batches to maintain crispiness and so the shrimp chips in rice paper do not stick together.
Shrimp Chips with Rice Paper
Ingredients
Shrimp Chips
- 12 shrimps tail-on, peeled and de-veined
- 6 sheets rice paper 22cm round
- 1 sheet of seaweed nori
- Pinch of salt
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon sugar
Instructions
- Trim the edges of each rice paper sheet to make a square, then cut into four equal pieces—you should end up with 24 small squares.
- Cut the seaweed sheet into 16 equal small squares, sized to fit the rice paper pieces.
- Make the seasoning by mixing all of the spices together. Set aside.
- Pat the shrimp dry and season with a pinch of salt. On a flat surface, use the flat side of a knife to gently smash each shrimp flat while keeping the tail intact.
- To assemble, layer one rice paper square, a piece of seaweed, and a smashed shrimp on top. Wet your finger and brush the edges of the rice paper. Place another rice paper square on top and press down around the shrimp to seal. Wet the edges again to seal the chips.
- Heat oil to 350°F (or until bubbles form around a wooden chopstick). Carefully lower each shrimp chip into the oil and fry for 1–2 minutes, until the shrimp turns orange and is fully cooked. Repeat with the remaining shrimp chips.
- Transfer the shrimp chips to a plate lined with paper towels to drain excess oil. Sprinkle with the seasoning mix and serve immediately!
Mila S says
Thanks Herman for Dimsum Mochi Balls. We love these dessert and i will try your recipe. I tried before from another blog but didn’t come out right too tough unlike the ones we received from a Chinese friend so soft like really mochi. Can you tell why it came out tough?
Herman says
Hi there, I noticed you commented on my shrimp chips recipe but happy to help with the mochi balls. If you follow my recipe, the mochi should come out soft and not tough. Make sure you use glutinous rice flour and don't over cook it. It should just be crispy on the outside and still soft on the inside.