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.


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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
  • 20
    4×4-inch square spring roll wrappers
  • 1 c
    peanut oil for frying (or about 1-inch of oil in a skillet)

How to Make Fried Shrimp Bites


  2. Gather all your ingredients (I’m going for the hot marinade).
  3. Peel the shells off the shrimp and remove the digestive tract (if necessary), but leave the tails intact.
  4. Chef’s Tip: Save the shells (freeze them), and use them to flavor a fish stew, or other fish dish.
  5. Select one of the two marinades provided, mix all the ingredients, and then marinate the shrimp for twenty to thirty minutes.
  6. Chef’s Note: Place them in a small covered bowl, and keep refrigerated until ready for use.
  7. After thirty minutes, remove the shrimp from the marinade, and discard the marinade.
  8. Chef’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
  10. Nick the shrimp on the inside curve, to help them stay straight when wrapping.
  11. Lay 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.
  12. Chef’s Note: The tail will be the “handle” that the guest will use to hold and dip the shrimp.
  13. Take the left edge of the wrapper, and fold over the shrimp.
  14. Moisten all the edges with some water.
  15. Fold the top down.
  16. Use the right edge to finish the wrap.
  17. Lay each roll seam side down on a lightly floured plate or sheet pan.
  18. Chef's Note: I like to make these a bit rustic... In other words, I don't try to wrap them like a Christmas present.
  19. In a large 10-inch skillet, heat oil until it begins to shimmer, about 350f/176c.
  20. Fry the shrimp rolls in several batches.
  21. Turn several times until the wrapper is crisp and golden brown, about 2 to 3 minutes.
  22. Drain them on paper towels, and repeat for the remaining rolls.
  23. Serve with sauce of your choice. I prefer Japanese Kewpie mayonnaise, or a good cocktail sauce. Enjoy
  24. Keep the faith, and keep cooking.

Printable Recipe Card

About Fried Shrimp Bites

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

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