Crispy Whole Shrimp With Rice Paper Wrapper Recipe

Whipping up these shrimp rice paper rolls felt like a delightful culinary adventure, each step bringing a unique blend of fragrant aromas and a dance of textures. As I plated the final dish, the crispy shrimp wrapped snugly in delicate rice paper, garnished with fresh herbs and served alongside zesty lime wedges, I couldn’t help but beam at the sheer elegance of this simple yet irresistibly delicious masterpiece.

I adore making meals that showcase the tastes of delectable seafood complemented by fragrant herbs. My whole fried shrimp wrapped in rice paper is delightful in its combination of textures.

The shell-on shrimp are marinated in a mixture of fish sauce, sugar, and garlic, then expertly fried until golden, a state they achieve thanks to the somewhat ingenious use of cornstarch in the batter, which gives the shrimp a lovely crispiness. The transformation of the shrimp in a hot pan, from raw to gloriously golden and crunchy, is a sight to behold.

Crispy Whole Shrimp With Rice Paper Wrapper Recipe Ingredients

• Shrimp: High in protein and low in calories, shrimp is a nutritious seafood option.
• Rice Paper Wrappers: Light and thin, they add a crispy texture without excess calories.
• Fish Sauce: Provides umami richness and a touch of salinity; an essential in Southeast Asian cuisine.
• Garlic: Offers aromatic flavor and potential immune-boosting benefits.
• Vegetable Oil: Used for frying; choose a high smoke point oil for optimal results.
• Fresh Herbs: Cilantro, mint, or basil add a vibrant, fresh finish and aroma.
• Lime Wedges: Add a zesty, tangy burst, balancing flavors perfectly.

Crispy Whole Shrimp With Rice Paper Wrapper Recipe Ingredient Quantities

• 12 whole large shrimp, shell-on
• 12 square rice paper wrappers (spring roll wrappers)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Oil for frying
• Fresh herbs (cilantro, mint, or basil) for garnish
• Lime wedges for serving

How to Make this Crispy Whole Shrimp With Rice Paper Wrapper Recipe

1. Wash the shrimp very well and dry them completely. With a very sharp knife, make a shallow incision along the back of each shrimp, cutting just deep enough to reach the dark vein running along the inside. Take care not to cut all the way through and gut the shrimp!

2. In a bowl for mixing, blend together the fish sauce, sugar, black pepper (ground), and garlic (minced). Add the shrimp. Toss them so that they are evenly covered with the marinade. Let them sit in the marinade for about 15 to 20 minutes.

3. Place a warm bowl of water on a table. Take each rice paper wrapper and dip it into the water for a few seconds until it has softened. Hold the wrapper perpendicular to the water’s surface with one hand while keeping the other hand steady on the bowl.

4. Put a clean, softened rice paper wrapper on a flat work surface. Place one marinated shrimp in the center of the wrapper and fold the wrapper around the shrimp, tucking in the sides of the wrapper to form a neat little package of shrimp. Repeat this process with the remaining shrimp and wrappers.

5. Warm a big frying pan over medium-high heat and add enough oil for shallow frying.

6. When the oil reaches the right temperature, add the shrimp, wrapped and in batches, to the pan. They should be seam side down and in one layer. Fry them on one side for 2 minutes. Don’t touch them. After 2 minutes, use a slotted spatula to flip them onto the other side. Fry them for another 2 minutes, and then remove them and drain them on paper towels.

They will be perfectly cooked. And what is “perfectly cooked?” Stop cursing under your breath, and know that perfectly cooked means not translucent, bordering on opaque; not tough, with well-defined but not tough-to-chew shrimp; and not mushy, which is how overcooked shrimp want to be. It’s more like a well-composed symphony than a single-note tune. It’s more about organization and dish harmony than a set of hard and fast rules!

7. Take the cooked shrimp out of the oil and put them on a plate covered with paper towels to absorb the extra oil.

8. Refrain from altering the structure, spelling, or punctuation of the source material, including elements like lists:
Repeat the encapsulated shrimp frying process with those shrimp that remain in wraps.

9. Place the shrimp on a serving platter and be sure to separate them a bit so they can be seen. These crispy morsels will tempt your guests with their look, smell, and deliciousness. You might be tempted to eat some of the shrimp before serving them; resist that temptation.

10. Present the whole crispy shrimp right away, accompanied by lime wedges, for a refreshing burst of citrus flavor. Then, enjoy!

Crispy Whole Shrimp With Rice Paper Wrapper Recipe Equipment Needed

1. Sharp knife
2. Mixing bowl
3. Spoon (for mixing marinade)
4. Small bowl (for water)
5. Large frying pan
6. Slotted spatula
7. Paper towels
8. Plate
9. Measuring spoons
10. Flat work surface

FAQ

• Can I use pre-peeled shrimp for this recipe?Using shell-on shrimp is recommended for added flavor and texture, but pre-peeled shrimp can be used if you prefer.
• How do I prevent the rice paper from sticking?Briefly soak the rice paper in warm water until it is workable; lay it on a dang cloth to prevent sticking.
• What type of oil is best for frying?Choose a neutral oil that has a high smoke point, such as canola or vegetable oil.
• Can I bake instead of fry the shrimp?Certainly, you can bake at 400°F (200°C) for approximately 15 minutes or until they are crispy. However, the finished product may have a slightly different texture.
• Are there alternative seasonings?Certainly, you can include chili powder or fresh herbs in the marinade for a flavor boost. Here are some possible additions:

  – Chili powder
  – Fresh herbs

• What can I serve with these shrimp?These crispy shrimp complement a fresh salad, noodle dishes, or serve as an appetizer. They are equally good eaten alone.

Crispy Whole Shrimp With Rice Paper Wrapper Recipe Substitutions and Variations

Round rice paper wrappers or wonton wrappers are good substitutes for square rice paper wrappers.
Fish sauce: Use soy sauce or tamari in its place for an umami flavor that closely resembles fish sauce.
Sweetening: For sweetness, use honey or agave syrup, which are natural alternatives.
Ground black pepper: Use white pepper or crushed red pepper flakes to make a different spice profile.
Garlic: Use garlic powder or shallots in its place for a more subtle, milder flavor.

Pro Tips

1. Marinade Consistency Ensure the marinade coats the shrimp evenly. You can slightly pound the shrimp lightly with a pestle to enhance the marinade penetration and flavor infusion.

2. Rice Paper Handling To prevent the rice paper wrappers from sticking together, dip them in water one at a time just before wrapping each shrimp. Work swiftly but gently, as they are delicate and can tear easily.

3. Oil Temperature Use a thermometer if possible to maintain the oil at around 350°F (175°C) for optimal frying. This ensures the rice paper is crispy while preventing the shrimp from becoming overcooked or the wrappers too greasy.

4. Herb Garnish Chop fresh herbs such as cilantro, mint, or basil for garnish right before serving to keep their aroma and appearance fresh. This adds a bright, fresh contrast to the crispy shrimp.

5. Serving Accompaniments Consider making a simple dipping sauce by mixing lime juice, a bit of fish sauce, and a hint of sugar to complement the shrimp’s flavors and add an extra layer of taste.