Fried Shrimp Bites

Andy Anderson !


With Autumn just around the corner, and with it all that great Autumn entertaining, here’s an easy peasy appetizer that will help keep your guests at bay, while they're waiting for the main course.

Be careful though... they won't last very long.

So, you ready... Let's get into the kitchen.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
8 about three to four per person
30 Min
15 Min
Stove Top



1 Tbsp
sweet chili sauce
1 Tbsp
tamari, or soy sauce
1 tsp
sesame oil
2 tsp
garlic, grated
2 tsp
ginger, grated


3 Tbsp
siracha or hot sauce
1 Tbsp
tamari, or soy sauce
1 Tbsp
rice vinegar
1 tsp
sesame oil
3 clove
garlic, smashed
1/2 medium
lime, zest and juice
1 tsp
sugar, table variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste


raw medium shrimp (41/50 count), about 20
4×4-inch square spring roll wrappers
1 c
peanut oil for frying (or about 1-inch of oil in a skillet)


Step 1 Direction Photo


Step 2 Direction Photo

2Gather all your ingredients (I’m going for the hot marinade).

Step 3 Direction Photo

3Peel the shells off the shrimp and remove the digestive tract (if necessary), but leave the tails intact.

Step 4 Direction Photo

4Chef’s Tip: Save the shells (freeze them), and use them to flavor a fish stew, or other fish dish.

Step 5 Direction Photo

5Select one of the two marinades provided, mix all the ingredients, and then marinate the shrimp for twenty to thirty minutes.

Step 6 Direction Photo

6Chef’s Note: Place them in a small covered bowl, and keep refrigerated until ready for use.

Step 7 Direction Photo

7After thirty minutes, remove the shrimp from the marinade, and discard the marinade.

Step 8 Direction Photo

8Chef’s Note:
Shrimp are typically measured by the number of shrimp per pound. For example, U-10 shrimp have 10 shrimp per pound, where 51-60’s have 50 to 60 shrimp per pound. Obviously, the higher the count the smaller the shrimp will be. Besides the numbering system, which is easy to understand, you can also find them listed by name. Here are the more common names, and the corresponding number of shrimp per pound:
Name--------Count per pound
Extra Colossal Under 10
Colossal 10/15
Extra jumbo 16/20
Jumbo 21/25
Extra large 26/30
Large 31/35
Medium large 36/42
Medium 43/50
Small 51/60
Extra small 61/70

Step 9 Direction Photo


Step 10 Direction Photo

10Nick the shrimp on the inside curve, to help them stay straight when wrapping.

Step 11 Direction Photo

11Lay a wrapper on a clean work surface and place a single shrimp horizontally on the bottom edge of the wrapper. Make sure that the tail extends beyond the wrapper.

Step 12 Direction Photo

12Chef’s Note: The tail will be the “handle” that the guest will use to hold and dip the shrimp.

Step 13 Direction Photo

13Take the left edge of the wrapper, and fold over the shrimp.

Step 14 Direction Photo

14Moisten all the edges with some water.

Step 15 Direction Photo

15Fold the top down.

Step 16 Direction Photo

16Use the right edge to finish the wrap.

Step 17 Direction Photo

17Lay each roll seam side down on a lightly floured plate or sheet pan.

Step 18 Direction Photo

18Chef's Note: I like to make these a bit rustic... In other words, I don't try to wrap them like a Christmas present.

Step 19 Direction Photo

19In a large 10-inch skillet, heat oil until it begins to shimmer, about 350f/176c.

Step 20 Direction Photo

20Fry the shrimp rolls in several batches.

Step 21 Direction Photo

21Turn several times until the wrapper is crisp and golden brown, about 2 to 3 minutes.

Step 22 Direction Photo

22Drain them on paper towels, and repeat for the remaining rolls.

Step 23 Direction Photo

23Serve with sauce of your choice. I prefer Japanese Kewpie mayonnaise, or a good cocktail sauce. Enjoy

Step 24 Direction Photo

24Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Southern
Dietary Needs: Low Fat, Dairy Free, Low Sodium
Other Tag: Quick & Easy