Shrimp Rice Paper Bowl

This shrimp bowl recipe piles seasoned shrimp, avocado, cucumber, serrano, and seaweed tossed in yum yum sauce into a crispy fried rice paper bowl. A fun, crunchy dinner or appetizer ready in 25 minutes.

Course Appetizer, Main Course

Cuisine Asian

Keyword Asian, crispy shrimp bowl, Easy Recipes, Easy to Make, Quick and Easy Recipe, Rice Paper, rice paper bowl, Shrimp, shrimp bowl recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 224kcal

Equipment

Ingredients

Let's gather the ingredients!

16 oz wild Argentinian shrimp
4 sheets rice paper wrappers
1 tbsp ginger minced
1/3 cup cucumber diced
¼ cup soy sauce
1 avocado diced
¼ cup yum yum sauce
3 stalks scallions chopped
½ serrano chili finely chopped
5 sheets roasted seaweed
3 tbsp Peri Peri seasoning or Old Bay seasoning
½ tsp white pepper
½ tsp kosher salt to taste
1 cup avocado oil for frying
Chili oil for garnish

Instructions

Let's Begin!

In a medium mixing bowl, combine shrimp, Peri Peri (or Old Bay), white pepper, salt, soy sauce, and minced ginger. Mix well.
Cook the seasoned shrimp in a large skillet for 3-4 minutes on each side until cooked¨through.
Transfer the cooked shrimp to a mixing bowl and add diced cucumber, chopped scallions, serrano chili, crumbled seaweed, yum yum sauce, and diced avocado. Mix everything.
Heat avocado oil in a pot over high heat. Fry each rice paper wrapper for about a minute until crispy. Drain excess oil by placing the fried wrappers face down on a plate.
Place a portion of the shrimp mixture onto each crispy rice paper wrapper.
Garnish with chili oil.
Serve and enjoy with family and friends!

Notes

Dry the shrimp: Pat the shrimp very dry before seasoning so they sear instead of steam. Thawed frozen shrimp works well.

Frying the rice paper: Heat the oil to about 375°F and fry one wrapper at a time. It puffs in seconds, so have tongs ready.

Gluten-free: Use tamari or coconut aminos in place of soy sauce and check that your yum yum sauce is gluten-free.

Storage: Store the filling (without avocado) for up to 2 days and fry fresh rice paper bowls right before serving.

Nutrition