Shrimp Chips: Crispy, Savory, and Irresistible

If you love crunchy snacks with bold flavors, then you need to try making these homemade shrimp chips! I was surprised by how easy they are to make, and the fresh shrimp flavor is so much better than store-bought. They’re perfect as a snack, appetizer, or party treat!

The Best Shrimp Chips Recipe

This is a snack I made for my kids using fresh shrimp—real shrimp chips made entirely from scratch!

They’re wonderfully crispy, fragrant, and completely free of any additives.

I love how the natural sweetness of the shrimp shines through, and the crunch is so satisfying.

Once you try these, you’ll never want to go back to store-bought shrimp chips again!

Tips for Making Perfect Shrimp Chips

Freeze the shrimp briefly for easier peeling: Cleaning fresh shrimp can be tedious, but a quick 10-15 minutes in the freezer makes the shells much easier to remove. Don’t toss out the shrimp heads! Clean them and use them to make shrimp oil—it’s an easy step that adds a deep, savory flavor to the chips. I often use the same method to make shrimp congee.

Choosing the right pan: I use a waffle cone pan to make these chips. If you’ve tried my Homemade Waffle Cones recipe, you already know how versatile this pan can be. It’s perfect for this recipe because it spreads the shrimp paste evenly, and the nonstick surface ensures the chips release effortlessly. The pan also provides consistent heat, which is key for creating those golden, crispy chips.

If you don’t have a waffle cone pan, no problem! A nonstick skillet works just as well. Here’s how to do it:

• Preheat the pan over medium-high heat.
• Scoop a small amount of shrimp paste and spread it thinly and evenly into a circle using the back of a spoon or spatula.
• Cook each side for 20–30 seconds, or until the edges are firm and the chip is fully cooked. The key is to keep the paste thin, so the chips crisp up nicely.

The secret to crispy shrimp chips:

If your chips aren’t turning out as crispy as you’d like, there are a few things to check:

• Thickness of the paste: The thinner the layer of shrimp paste, the crispier your chips will be.
• Heat level: Use medium-high heat to cook the chips quickly. Low heat can cause steaming, which makes the chips soft instead of crisp.
• Cool properly: Let the cooked chips cool completely before storing. This step helps lock in the crispness and prevents them from softening.

Why You‘ll Love This Recipe

• Better than store-bought: Fresh shrimp and homemade shrimp oil give these chips an authentic, bold flavor.
• Customizable: You can make the chips as large or small as you like, perfect for snacking or plating up for guests.
• Quick cooking time: Once the shrimp paste is ready, the chips cook in seconds!

Ingredients

• 200g shrimp (peeled)
• 110g cornstarch (or sweet potato starch)
• 80g cooking oil
• 3g salt
• 4g sugar
• 1g white pepper
• 250g boiling water

Instructions

Prepare the shrimp:
Start with fresh shrimp and carefully peel the shells. Slightly freezing the shrimp beforehand makes peeling easier. Reserve the shrimp heads for making shrimp oil.

Make the shrimp oil:

• Heat 80g of cooking oil (such as corn oil) in a pan over low heat.
• Addthe shrimp heads. Cook gently, pressing on the shrimp heads occasionally, until they turn red and the oil becomes a deep red color.
• Strain the oil into a clean container to remove solids. You’ll get about 50g of vibrant shrimp oil.

Blend the shrimp paste:

• Place the peeled shrimp, cornstarch, shrimp oil, salt, sugar, white pepper, and boiling water into a blender. Note: The boiling water is crucial—it partially cooks the starch, resulting in a stable and smooth shrimp paste that’s easy to pipe and doesn’t separate.
• Blend on high until the mixture is smooth and glossy. Transfer the shrimp paste into a piping bag.

Cook the shrimp chips:

• Preheat a waffle maker or pancake pan over medium-high heat.
• Pipe small portions of shrimp paste into the pan, spacing them apart.
• Cook for about 20–30 seconds, or until the chips are firm and cooked through.

Cool and store:

• Let the cooked shrimp chips cool completely on a wire rack.
• Store them in an airtight container to keep them crispy for up to a week.

Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes, frozen shrimp work perfectly for this recipe. Just thaw them completely before peeling and blending.
2. What can I substitute for shrimp oil?
   If you don’t want to make shrimp oil, you can use regular cooking oil, but the flavor will be less intense. For the best results, I highly recommend making shrimp oil from the shrimp heads.
3. How do I reheat the chips?
   Shrimp chips are best enjoyed fresh. If they lose their crispiness, pop them into an oven at 160°C (320°F) for a few minutes to restore their crunch.
4. Can I freeze the shrimp paste?
   Yes! The shrimp paste can be stored in an airtight container or piping bag and frozen for up to a month. Defrost it in the refrigerator before using.
   

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   Shrimp Chips: Crispy, Savory, and Irresistible

   If you love crunchy snacks with bold flavors, then you need to try making these homemade shrimp chips! I was surprised by how easy they are to make, and the fresh shrimp flavor is so much better than store-bought. They're perfect as a snack, appetizer, or party treat!

   Course Snack

   Cuisine Chinese

   Prep Time 30 minutes minutes

   Cook Time 20 minutes minutes

   Servings 5

   Calories 263kcal

   Ingredients

   • 200 g shrimp peeled
   • 110 g cornstarch or sweet potato starch
   • 80 g cooking oil
   • 3 g salt
   • 4 g sugar
   • 1 g white pepper
   • 250 g boiling water

   Instructions

   Prepare the shrimp:

   • Start with fresh shrimp and carefully peel the shells. Slightly freezing the shrimp beforehand makes peeling easier. Reserve the shrimp heads for making shrimp oil.

   Make the shrimp oil:

   • Heat 80g of cooking oil (such as corn oil) in a pan over low heat.
   • Addthe shrimp heads. Cook gently, pressing on the shrimp heads occasionally, until they turn red and the oil becomes a deep red color.
   • Strain the oil into a clean container to remove solids. You'll get about 50g of vibrant shrimp oil.

   Blend the shrimp paste:

   • Place the peeled shrimp, cornstarch, shrimp oil, salt, sugar, white pepper, and boiling water into a blender. Note: The boiling water is crucial—it partially cooks the starch, resulting in a stable and smooth shrimp paste that's easy to pipe and doesn't separate.
   • Blend on high until the mixture is smooth and glossy. Transfer the shrimp paste into a piping bag.

   Cook the shrimp chips:

   • Preheat a waffle maker or pancake pan over medium-high heat.
   • Pipe small portions of shrimp paste into the pan, spacing them apart.
   • Cook for about 20–30 seconds, or until the chips are firm and cooked through.

   Cool and store:

   • Let the cooked shrimp chips cool completely on a wire rack.
   • Store them in an airtight container to keep them crispy for up to a week.

   Notes

   The boiling water is crucial—it partially cooks the starch, resulting in a stable and smooth shrimp paste that's easy to pipe and doesn't separate.

   Nutrition

   Calories: 263kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 285mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 1g | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 0.3mg