These crispy shrimp rice paper bites are a light, flavorful, and satisfying snack that delivers the perfect balance of crunch, savory marinated shrimp, and creamy avocado. Paired with a simple two-ingredient Thai sweet chili dipping sauce, they make an irresistible appetizer or quick bite for any occasion.
Why You’ll Love This Recipe
These bites come together quickly, require minimal ingredients, and offer a beautiful blend of textures. The shrimp is marinated for maximum flavor, the rice paper crisps up beautifully in the pan, and the creamy dipping sauce pulls everything together. They’re also versatile, easy to customize, and perfect for entertaining or snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 large shrimp, peeled
black pepper, to taste
2 tsp oyster sauce
1/4 tsp fish sauce
2 cloves garlic, grated
1/8 tsp garlic powder
2 tsp hot chili oil (optional)
1 avocado, thinly sliced
8 sheets rice paper, cut in halves
oil for pan-frying
Sauce:
3 tbsp Thai sweet chili sauce
1 tbsp kewpie mayo
Directions
Rinse the shrimp and pat dry. Transfer them to a bowl and season with black pepper, oyster sauce, fish sauce, grated garlic, garlic powder, and hot chili oil if using. Mix well and set aside to marinate briefly.
Prepare a large bowl of slightly warm water. Cut each sheet of rice paper in half. Dip one piece of rice paper into the water, rotating twice, then place it on a cutting board. Allow it to soften for about 20 seconds.
Place a slice of avocado in the center of the softened rice paper and top it with a shrimp. Fold the long sides over the shrimp, then flip so the avocado faces up. Fold the remaining sides to seal. Repeat with the remaining shrimp.
Heat a drizzle of oil in a nonstick pan over medium-high heat. Place the wrapped bites shrimp-side down and cook for about 1 1/2 minutes. Flip and cook for an additional 30 seconds or until crisp and golden. Cook in batches to avoid overcrowding the pan.
Let the bites cool briefly on a rack. Whisk together the Thai sweet chili sauce and kewpie mayo. Serve immediately with the dipping sauce.
Use thinly sliced cucumber, mango, or lettuce instead of avocado for a lighter variation.
Swap shrimp for cooked crab meat or small pieces of cooked fish.
Add a sprinkle of toasted sesame seeds inside for extra flavor.
Use chili crisp or sriracha to adjust the spice level to your taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in an air fryer or pan-fry on low heat, covered, until crispy again. Avoid microwaving, as it will make the rice paper chewy.
FAQs
How do I keep the rice paper from sticking to itself while wrapping?
Dip only one or two sheets at a time and assemble quickly once softened.
Can I bake these instead of pan-frying?
Yes, bake at 400°F (200°C) for about 10–12 minutes, flipping halfway, though they may not get as crispy.
Is the hot chili oil necessary?
No, it’s optional and only adds extra flavor and heat.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating.
What type of rice paper works best?
Standard round or square Vietnamese rice paper (22 cm) works well for this recipe.
Can I prepare the filling ahead of time?
Yes, you can marinate the shrimp and slice the avocado shortly before assembling.
Why does my rice paper tear?
The paper may be too soft; reduce soaking time or use cooler water.
Can I substitute the dipping sauce?
You can use spicy mayo, peanut sauce, or dumpling sauce.
How do I prevent oil splatter while pan-frying?
Use a nonstick pan, moderate heat, and avoid overcrowding.
Can I make these vegetarian?
Yes, replace shrimp with tofu strips or seasoned mushrooms.
Conclusion
Crispy shrimp rice paper bites are a delightful blend of crunch, creaminess, and bold flavor. Easy to prepare and endlessly adaptable, they make a standout appetizer or snack for any occasion. Enjoy them fresh off the pan with the creamy sweet chili dipping sauce for the best experience.
These crispy shrimp rice paper bites are a crunchy, savory snack filled with marinated shrimp and creamy avocado, served with a sweet chili mayo dipping sauce. Perfect as an appetizer or quick snack.
Ingredients
16 large shrimp, peeled
Black pepper, to taste
2 tsp oyster sauce
1/4 tsp fish sauce
2 cloves garlic, grated
1/8 tsp garlic powder
2 tsp hot chili oil (optional)
1 avocado, thinly sliced
8 sheets rice paper, cut in halves
Oil for pan-frying
3 tbsp Thai sweet chili sauce (for sauce)
1 tbsp kewpie mayo (for sauce)
Instructions
Rinse the shrimp and pat dry. In a bowl, season with black pepper, oyster sauce, fish sauce, grated garlic, garlic powder, and optional hot chili oil. Mix and let marinate briefly.
Fill a large bowl with warm water. Cut rice paper sheets in half. Dip one piece into the water, rotate twice, and place on a cutting board. Let soften for 20 seconds.
Place a slice of avocado in the center of the softened rice paper and top with a shrimp. Fold the long sides over the shrimp, flip so the avocado faces up, and fold remaining sides to seal. Repeat for all shrimp.
Heat oil in a nonstick pan over medium-high heat. Cook bites shrimp-side down for 1½ minutes, then flip and cook for 30 seconds until crisp and golden. Work in batches.
Let bites cool briefly on a rack. Whisk Thai sweet chili sauce and kewpie mayo for dipping. Serve immediately.
Notes
Use cucumber, mango, or lettuce instead of avocado for a lighter bite.
Try crab or cooked fish in place of shrimp.
Sprinkle sesame seeds inside the wrap for added flavor.
Use chili crisp or sriracha to adjust spice level.
Bake instead of fry if preferred—though texture may differ.
