This Shrimp Rice Paper Bowl is a show-stopping fusion of bold flavor and irresistible texture. Juicy, seasoned wild shrimp are sautéed to perfection, then served in a crispy puffed rice paper shell that adds the perfect crunch to every bite. Tossed with creamy avocado, spicy serrano, fresh cucumber, and umami-rich seaweed, the shrimp mixture is refreshing and packed with savory complexity.

Whether you're serving it as an appetizer or a main course, this dish delivers a fun, hands-on experience with a unique twist on traditional shrimp recipes. Elegant enough to impress, easy enough to make on a weeknight.

Before you get started

Here’s a quick checklist to make this dish a breeze:

Thaw and pat dry shrimp if frozen
Dice avocado and cucumber
Mince ginger and chop scallions and serrano chili
Crumble roasted seaweed sheets
Measure out soy sauce, seasoning, and oil
Prep a mixing bowl for shrimp marinade and another for combining the toppings
Set up a pot with avocado oil for frying and a plate lined with paper towels for draining
Have your rice paper wrappers and a pair of tongs ready

Once everything’s in place, you’re ready to fry and fill.

What You Need To Make Shrimp Rice Paper Bowl

You’ll find full measurements in the recipe card below. Here’s what you’ll need:

Wild Argentinian shrimp
Rice paper wrappers
Ginger (minced)
Cucumber (diced)
Soy sauce
Avocado (diced)
Yum yum sauce
Scallions (chopped)
Serrano chili (finely chopped)
Roasted seaweed (crumbled)
Peri Peri or Old Bay seasoning
White pepper
Kosher salt
Avocado oil (for frying)
Chili oil (for garnish)

These ingredients come together for a crunchy, spicy, creamy, and utterly satisfying bite.

How To Make Shrimp Rice Paper Bowl

In a medium bowl, combine shrimp, Peri Peri or Old Bay seasoning, white pepper, salt, soy sauce, and minced ginger. Mix well to coat the shrimp evenly.

Heat a skillet over medium-high heat. Add a splash of oil if needed and sauté the shrimp for 3–4 minutes per side, or until fully cooked. Transfer shrimp to a clean mixing bowl.

To the cooked shrimp, add diced cucumber, chopped scallions, serrano chili, crumbled roasted seaweed, yum yum sauce, and diced avocado. Gently toss to combine all the ingredients.

In a deep pot, heat avocado oil over high heat (about 375°F). Fry each rice paper wrapper individually for about 30–60 seconds until puffed and crispy. Use tongs to quickly press it down into a bowl shape as it puffs, if desired.

Remove from oil and let drain face down on a paper towel-lined plate to remove excess oil.

Place a generous spoonful of the shrimp mixture onto each crispy rice paper shell.

Drizzle with chili oil for heat and serve immediately.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them dry thoroughly before seasoning and cooking.

What’s the best way to fry rice paper?

Use hot oil and fry one sheet at a time. It will puff up instantly—have tongs ready and remove quickly to avoid burning.

Can I make this gluten-free?

Use gluten-free soy sauce or tamari to keep the dish gluten-free.

Can I add rice or noodles?

Absolutely. Add a scoop of cooked rice or vermicelli noodles to the bowl for a heartier meal.

How do I store leftovers?

Store the shrimp mixture separately from the rice paper to maintain crispness. Reassemble just before serving.