Introduction

Shrimp in a Blanket is a fun and delicious appetizer featuring jumbo shrimp wrapped in crispy spring roll wrappers. Perfectly seasoned and fried to golden perfection, these bite-sized treats are ideal for parties or a tasty snack paired with sweet chili sauce.

The image shows a white plate with ten golden-brown fried shrimp rolls arranged in a curved line, with the tail ends of the shrimp exposed and sticking out, showing a deep orange color and slightly shiny texture. Next to the shrimp rolls on the plate, there is a white bowl filled with bright orange sweet chili dipping sauce that has visible small red chili pieces floating in it. The plate is placed on a surface with a white marbled texture, and a striped fabric is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Jumbo Shrimp (peeled, deveined, tail left on)
25 Small Spring Roll Wrappers
Salt and White Pepper to taste
2 Tablespoons All-Purpose Flour
2 Tablespoons Water
Oil for frying (Canola oil recommended)
Sweet Chili Sauce (for dipping)

Instructions

Step 1: Remove the package of spring roll wrappers from the freezer and allow them to thaw on the counter for 30 minutes.
Step 2: Once thawed, carefully separate each wrapper and cover them with a clean kitchen towel to prevent drying. Use a slightly damp towel if they feel too dry.
Step 3: In a small bowl, mix the flour and water thoroughly to form a glue-like paste.
Step 4: With a small knife, make shallow incisions on the underside of each shrimp so it lays flat, taking care not to cut all the way through. Pat shrimp dry and season lightly with salt and white pepper.
Step 5: Place one wrapper on a work surface in a diamond shape. Fold over a third of the right side to create a straight edge.
Step 6: Position a shrimp in the center with the tail extending beyond the wrapper edge. Fold the bottom edge up and tuck under the shrimp, then fold over the left side and roll tightly to the top.
Step 7: Dip your finger into the flour-water glue and seal the top edge of the wrapper. Repeat the wrapping process for all shrimp.
Step 8: If not cooking immediately, place the wrapped shrimp in a zip-top bag and freeze. To cook, heat oil in a heavy pot or fryer to 350°F (175°C).
Step 9: Fry a few shrimp at a time without overcrowding until the wrappers turn a light golden color, about 1-2 minutes.
Step 10: Use tongs to remove the shrimp from the oil and drain on paper towels.
Step 11: Serve warm with sweet chili sauce for dipping.

Tips & Variations

Use a small, sharp knife to make even incisions on the shrimp so they lay flat for an attractive wrap.
For extra flavor, add a pinch of garlic powder or paprika to the seasoning.
Swap sweet chili sauce for soy sauce mixed with a touch of honey for a different dipping experience.
To avoid soggy wrappers, make sure shrimp are patted dry before wrapping and fry in hot oil.

Storage

Wrapped shrimp can be stored in a sealed zip-top bag in the freezer for up to 1 month. When ready to cook, fry them directly from frozen without thawing for best crispiness. Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a hot oven or air fryer to regain crunch.

How to Serve

A round white plate on a white marbled surface holds a neat stack of golden-brown fried shrimp spring rolls, each roll wrapped tightly with the shrimp tail sticking out on one side, showing a shiny orange-pink color. On the right side of the plate, a smaller white bowl contains a bright orange dipping sauce with visible red chili pieces, giving a glossy texture. The image shows a clean and simple presentation with warm tones from the crispy spring rolls contrasting the vibrant sauce, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shrimp instead of jumbo shrimp?

Yes, smaller shrimp can be used but you may need to adjust the amount of wrappers and wrapping technique accordingly.

What oil is best for frying these shrimp in a blanket?

Canola oil or any neutral-flavored oil with a high smoke point works best to achieve crispy wrappers without imparting extra flavor.