Shrimp pancakes made with rice paper are the crispy, chewy little snack that took over my feed, and now I know why. Finely chopped shrimp pressed between two sheets of rice paper, pan fried until golden and shattering at the edges. No batter, no deep frying, and the whole thing takes about 10 minutes.
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Here is the trick I landed on after a few rounds: use the rice paper dry. Most versions have you soak it first, which is exactly how you end up with a soggy, gummy pancake. Skip the soak. The moisture from the shrimp softens the paper as it cooks, and you get that crisp, blistered outside instead. Keep the heat at medium, high heat scorches the rice paper before the shrimp is done.
The dipping sauce comes together in about ten seconds, chili crunch, soy, rice vinegar, and sesame oil, and it is honestly what I keep coming back for. Serve the pancakes hot and cut into quarters. If you are a shrimp person like me, my shrimp fried rice is another quick one I make on repeat.
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- How to make Shrimp Pancakes(VIDEO)
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- How to make (PICTURES)
- Crispy Shrimp Pancakes with Rice Paper
- Obsessed with Rice Paper? Same.
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- Frequently Asked Questions for Shrimp Pancakes with Chili Crunch Sauce
How to make Shrimp Pancakes(VIDEO)
Shop My Kitchen
A good nonstick pan is what makes these easy. The rice paper crisps up without sticking and flipping is stress free, no torn pancakes. This is the one I reach for almost daily.
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How to make (PICTURES)
- Step 1: Chop the shrimp, season, add cornstarch, and mix.
- Step 2: Spread the filling on dry rice paper, top with a second sheet.
- Step 3: Pan fry on medium until golden, then flip.
- Step 4: Whisk the dipping sauce.
Crispy Shrimp Pancakes with Rice Paper
Ingredients
Equipment
Method
- Finely chop the shrimp and mix with the green onions, cornstarch, salt, and pepper until well combined and slightly sticky.1 cup shrimp, 2 tablespoons green onions, 1 teaspoon cornstarch, Salt and pepper
- Spread the shrimp mixture evenly over a dry rice paper sheet, leaving a small border. Top with a second dry rice paper sheet and press gently to flatten.4 rice paper sheets
- Spray a skillet with a little oil and heat to medium. Add the pancake and cook until golden and crisp, then flip and cook the other side until the shrimp is cooked through.Oil
- Whisk together the chili crunch, soy sauce, rice vinegar, and sesame oil.1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil
- Cut each pancake into quarters and serve hot with the dipping sauce.
Notes
- Chop the shrimp fine. The smaller the pieces, the better the pancake holds together and cooks evenly.
- Use the rice paper dry, do not soak it. The moisture from the shrimp softens it as it cooks, and that is what keeps it crispy instead of gummy.
- Keep the heat at medium. Too high and the rice paper scorches before the shrimp is cooked through.
Nutrition
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Mention @eatwithcarmen in all social platformsObsessed with Rice Paper? Same.
One pack of rice paper goes a long way. Here's what else I make with it.
- Rice Paper Shrimp Rolls - steamed shrimp rolls with a peanut and sweet soy dip, dim sum at home in 20 minutes
- Crispy Rice Paper Dumplings - the viral tuna-avocado ones, crispy and ready in 15
- Rice Paper Shrimp Dumplings - steamed, healthy, and naturally gluten free
- Spicy Shrimp with Rice Paper Chips - crispy rice paper taco shells with spicy shrimp
- Jumbo Shrimp Summer Rolls - fresh rolls layered with shrimp, avocado, and peanut sauce
More Seafood You'll Love
More easy seafood dinners worth making.
More snacks and starters worth passing around.
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Shrimp Pancakes with Chili Crunch Sauce
What are rice paper shrimp pancakes?
A viral snack where finely chopped shrimp is pressed between two sheets of rice paper and pan fried until crispy. Think of it as a cross between a spring roll and a savory pancake, crunchy outside, juicy inside, no deep frying required.
Can I add vegetables?
Yes. Finely shredded cabbage, carrot, or extra green onion all work mixed into the filling. Just keep everything finely chopped so the pancake still holds together and cooks evenly.
Can I use frozen shrimp?
Yes, just thaw it fully and pat it dry first. Too much water in the filling and the pancake won't crisp the way you want.
Can I make these in the air fryer?
Yes. Air fry at 375°F, flipping halfway, until golden and crisp. The pan gives you the fastest crisp, but the air fryer is a great hands-off option.
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