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

Cook Time 20

Servings

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