Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. This Spicy Shrimp with Rice Paper Chips is a next-level snack: ultra-crispy, puffed rice chips piled high with juicy, chili-glazed shrimp, quick pickles, and creamy mayo drizzle. It’s loud, fiery, and crunchy in all the right ways. If you loved the chaos of flavor in my Air Fryer Shrimp or you’re vibing with Smash Burger Tacos, this one’s going to be your new go-to.
Why You’ll Love This Recipe
- Crispy, crunchy, puffy rice paper texture
- Spicy, juicy shrimp with sweet heat glaze
- Creamy mayo + acidic pickle = flavor harmony
- Big appetizer energy or light dinner win
- Super fun to eat and build
- Naturally gluten-free
- 30-minute cook time
- Built to impress at parties or snack attacks
Ingredient Breakdown
Rice paper: Transforms into wild, crunchy chips when fried. Use Vietnamese spring roll wrappers.
Shrimp: Medium or large, peeled and deveined. Cooks fast and soaks up flavor.
Garlic + ginger: The aromatic base of the sauce, bring the fire.
Chili crisp or sambal oelek: Heat with flavor, not just burn.
Honey or brown sugar: Balances the spice with sweet.
Soy sauce or tamari: Adds umami depth to the glaze.
Rice vinegar + sugar: Quick pickle magic. Use for cukes, onions, or radishes.
Kewpie mayo or spicy mayo: Creamy finish that brings the heat down a notch.
Scallions + sesame seeds: For garnish and crunch.
How to Make Spicy Shrimp with Rice Paper Chips
Start with the quick pickles: slice radishes, onions, or cucumbers thin. Mix with rice vinegar, sugar, and salt. Set aside.
Cut rice paper into quarters. Heat neutral oil in a pan until shimmering. Fry rice paper pieces one at a time for 2–3 seconds, they’ll puff instantly. Drain on paper towels.
Mix shrimp with a pinch of salt. In a hot pan, sear them for 1–2 minutes per side until pink and curled.
Add garlic, ginger, chili crisp, soy sauce, and honey to the pan. Toss to coat and cook 30 seconds until sticky and glazed.
Build your bites: Lay down rice paper chips, top with a shrimp or two, a few pickles, a drizzle of spicy mayo, and garnish with scallions + sesame seeds.
Serve immediately, crunch waits for no one.
Tips, Hacks & Flavor Bombs
- Add avocado or mango for a creamy/sweet pop
- Sub tofu or crispy mushrooms for a veg version
- Skip frying? Bake rice paper at 375°F brushed with oil
- Add lime zest or juice for citrus heat
- Drizzle with sweet chili sauce for extra glaze
Pair These Bites With…
- Air Fryer French Fries for double crunch
- High Protein Burrito Bowl if you want to turn it into a meal
- Chocolate Chip Rice Krispie Cookies for a wild flavor contrast
- Icy sake or a crisp lager to cut the heat
Storage & Reheat Tips
- Keep pickles and shrimp separate if storing
- Store rice chips in airtight container to stay crisp
- Reheat shrimp in a pan with a splash of water or glaze
- Best eaten fresh, the crunch is key!
FAQs
Can I air fry the rice paper instead?
You can try, but it doesn’t puff the same. Pan-frying gets the signature crunch.
How spicy is this?
Medium heat! Use more or less chili crisp depending on your vibe.
Can I make this ahead?
You can prep all the components, but assemble right before eating.
Is this gluten-free?
Yes, just use tamari instead of soy sauce and check your chili crisp.
Can I make it low carb?
It’s already pretty light, but swap honey for monk fruit or omit the sugar.
Spicy Shrimp with Rice Paper Chips – Crispy, Fiery Party Snack
- Total Time: 25 minutes
- Yield: 20–24 chips
Description
Crispy puffed rice paper chips topped with spicy chili-glazed shrimp, quick pickles, and a creamy drizzle of spicy mayo. Bold, crunchy, and snackable.
Ingredients
8–10 rice paper sheets, cut into quarters
1/2 lb medium shrimp, peeled and deveined
2 tbsp chili crisp or sambal oelek
2 cloves garlic, minced
1-inch piece ginger, minced
1 tbsp soy sauce or tamari
1 tbsp honey or brown sugar
1/4 cup rice vinegar
1 tbsp sugar
1/2 cup thinly sliced radish or cucumber
1/3 cup Kewpie or spicy mayo
Neutral oil for frying
Salt and black pepper to taste
Scallions + sesame seeds for garnish
Instructions
1. Start by making quick pickles: mix sliced veggies with rice vinegar, sugar, and a pinch of salt. Set aside.
2. Heat oil in a deep skillet. Fry rice paper pieces one at a time for 2–3 seconds until puffed. Drain on paper towels.
3. Season shrimp lightly with salt. Sear in hot pan 1–2 minutes per side until pink.
4. Add garlic, ginger, chili crisp, soy sauce, and honey. Toss shrimp in sauce and cook until sticky.
5. Build chips: Top each rice puff with shrimp, pickles, spicy mayo, scallions, and sesame seeds.
6. Serve immediately for max crunch.
Notes
Use tamari for a gluten-free version.
Sub tofu or crispy mushrooms for a plant-based twist.
Fry rice paper just before serving—it goes stale quickly.
Prep all toppings ahead and assemble to order for parties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying, Searing
- Cuisine: Asian-Inspired
This Snack Is Wild
Spicy Shrimp with Rice Paper Chips is that chaotic-perfect bite: hot, crunchy, creamy, and fresh all in one. It’s got serious flavor layering and texture that slaps. Whether you’re building a party spread or a solo dinner that feels extra, this dish brings the wow with every bite.