Crispy Rice Paper Shrimp Chips with Guacamole

Byhubbybap@gmail.com
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I love guacamole, and years ago I saw a travel documentary where a local spot in Mexico served it with grilled shrimp. The combination stuck with me because pairing guacamole with a protein just made so much sense.

Since guacamole is usually served with tortilla chips, I started wondering what would happen if I made a crispy shrimp version instead. That’s how these crispy rice paper shrimp chips came about.

The rice paper becomes incredibly crispy when fried, while the shrimp stays juicy inside. Paired with fresh guacamole, it ends up being one of those unexpected combinations that somehow works perfectly.

It’s crunchy, creamy, fresh, and honestly such a fun appetizer to share.

Crispy potato egg breakfast roll filled with bacon, avocado, cheddar cheese, and hot sauce.

Crispy Rice Paper Shrimp Chips with Guacamole

These Crispy Rice Paper Shrimp Chips are crunchy, flavorful, and paired with fresh homemade guacamole for a fun fusion appetizer that's easy to make and surprisingly satisfying.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 2 people
Course: Appetizer, Snack
Cuisine: Fusion, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Chips
  • ½ lb Large shrimp thawed, peeled, and deveined (tails on)
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 6–8 Rice paper sheets cut into quarters (you'll need 2 quarters per shrimp)
  • Water for sealing
  • 1–2 tsp Taco seasoning or to taste
  • Neutral oil for frying
Guacamole
  • 3 Small ripe avocados
  • ½ Red onion finely chopped
  • 1 Tomato diced
  • ¼ cup Cilantro chopped
  • 2 Jalapeños chopped
  • Juice of 1 lime
  • 1 tsp Salt or to taste
  • ¼ tsp Black pepper or to taste

Equipment

  • Pot for frying

Method
 

  1. Prepare shrimp
    Season the shrimp with salt and pepper.
    Using a knife, make a shallow slit along the back of each shrimp.
    Using a rolling pin or other heavy object, gently pound the shrimp until flattened.
  2. Assemble shrimp chips
    Place one piece of rice paper on a work surface.
    Place a flattened shrimp on top with the tail pointing toward one corner.
    Lightly brush water around the edges of the rice paper.
    Place another piece of rice paper on top and press firmly to seal.
    Repeat with the remaining shrimp.
  3. Fry
    Heat oil to 350°F (175°C).
    Deep fry the shrimp chips for about 3–4 minutes, flipping halfway through, until the shrimp are fully cooked and the rice paper is puffed, golden, and crispy.
    Transfer to a wire rack or paper towel-lined plate.
  4. Season
    While still hot, sprinkle with taco seasoning.
  5. Make guacamole
    In a bowl, mash the avocados.
    Add the red onion, tomato, cilantro, jalapeños, lime juice, salt, and black pepper.
    Mix until combined.
  6. Serve
    Serve the shrimp chips warm alongside the guacamole for dipping. 🤍

Notes

 

Difficulty

Easy – Simple ingredients and straightforward preparation with a little assembly.

Storage

Best enjoyed fresh.
Refrigerator: Guacamole can be stored separately for up to 2 days in an airtight container.
Shrimp Chips: Best eaten immediately after frying.
Freezer: Not recommended.

Tips

• Don’t skip flattening the shrimp. It creates a larger crispy surface area and helps the shrimp cook evenly
• Raw shrimp works best because it cooks directly inside the rice paper while frying
• Sprinkle with taco seasoning while still hot so it sticks better
• Freshly made guacamole gives the best flavor and texture
 

If you liked this, you might also like:

Bang Bang Shrimp Chips (Rice Paper)

Air Fryer Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)

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