Shrimp Chips with Sriracha Mayonnaise
Translated from Spanish, the language of the reel.
ednalanis® cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy chips made with rice paper and raw shrimp flattened into a thin layer, seasoned and fried until puffed. Serve with sriracha mayonnaise, cilantro, and your favorite toppings.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- Mexican
- Contains
- Shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 80 g
- 240 g
- 6 g
- 460 g
- 120 g
- 4 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 955 g before cooking, which is about 240 g per serving.
Steps
Cut each sheet of rice paper into four equal pieces. Keep the pieces covered so they do not dry out while you prepare the shrimp.
Place one cleaned, deveined raw shrimp on a piece of rice paper. Cover it with another piece of rice paper.
Flatten the shrimp between the two pieces of rice paper using a meat pounder. If you do not have one, you can use a clean, sturdy stone or another heavy, food-safe object. Press until you have a thin, even layer of shrimp.
Carefully remove the top piece and season the shrimp layer with salt to taste.
Add Everything Bagel seasoning or another seasoning of your choice. You can also use chili powder, paprika, or herbs.
Place another piece of rice paper over the seasoned shrimp so that the shrimp is enclosed between two layers of rice paper.
Repeat the process with the remaining rice paper and shrimp until all the chips are assembled.
Heat enough vegetable oil in a deep skillet or pot to approximately 175–180 °C (350–350 °F). The oil should be very hot before frying.
Fry the chips in batches, without overcrowding the skillet, until the rice paper puffs and becomes crisp, approximately 1–2 minutes per side. The shrimp should be completely opaque and cooked through.
Remove the chips with tongs or a slotted spoon and place them on paper towels to drain excess oil.
Serve the chips with sriracha mayonnaise and finish with fresh cilantro. You can also serve them with salsa macha mixed with mayonnaise, chipotle with cream, or lime with salsa.
Notes
The original recipe does not specify exact quantities; the quantities are estimated for approximately 16 chips. Use a stone or object to flatten the shrimp only if it is perfectly clean, smooth, stable, and intended for food use. Do not cut the chips while they are hot, as they may break.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1352
- Protein
- 17 g
- Carbs
- 19 g
- Fat
- 137 g
- Fiber
- 1 g
Where the calories come from
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