This spicy shrimp salad is the ideal light lunch or party appetizer. Serve with crispy rice paper chips for an added crunch!
The Deets
These spicy shrimp and edamame salads with crispy rice paper chips are a total game-changer. The shrimp is mixed with bright, crunchy edamame, all tossed in a zesty, slightly spicy dressing that perfectly balances heat and freshness. The secret ingredients to this is in the mixture: edamame, radish, jalapeño, scallions, kewpie mayo, sesame oil, sweet chili, soy sauce, and wasabi. I made rice paper chips to go with this, which was the perfect vessel to eat this salad. If you haven’t tried frying rice paper yet, this is your sign to start. All it takes is a few minutes in hot oil, and they transform into incredibly crisp, delicate chips that bring the perfect crunch to every bite of this salad.
This spicy shrimp dish is ideal for a light lunch, dinner, or even a party dish guaranteed to impress. It’s super easy to throw together and equally as delicious. Check out the full recipe below and get ready to fall in love with this deliciously addictive combo. Enjoy! ❤️ And if you liked this recipe, check out some of my appetizers here. Let me know what you think in the comments!
Spicy shrimp & edamame salad with crispy rice paper chip
Ingredients
The shrimp edamame salad:
- Tbsp of butter or oil to cook the shrimp
- Sea salt
- Pepper
- About 8-12 shrimp depending on size
- 1/3 cup cooked edamame chopped
- About 3 radishes chopped
- 1 tbsp diced jalapeño
- 2 tbsp chopped scallions
- 2-3 tbsp kewpie mayo depending on how creamy you want it
- 2 tsp Sesame oil
- 1 tbsp Sweet chili
- 1 tbsp soy sauce
- A squeeze of wasabi optional
- Furikake for topping
The rice paper:
- A few sheets of rice paper
- Vegetable oil
- Cayenne pepper optional
Instructions
- Peel and clean shrimp if needed, remove the tails. Season with a little olive oil, salt and pepper. Add butter to a skillet and add shrimp. Cook on medium to high heat for about 3 min per side or until shrimp are cooked. Let cool and roughly chop.
- Add to a bowl with edamame, radish, jalapeño, scallions, kewpie mayo, sesame oil, sweet chili, soy sauce and wasabi if using. Sprinkle furikake overtop and give a good mix. Transfer to the fridge while you make your rice paper chips.
- Using kitchen scissors, cut the rice paper into 4 pieces (or 8 pieces if you want smaller chips). Add oil to a skillet, enough to nicely coat the entire bottom of the pan. Let the oil get hot and add the rice paper. It should immediately turn white and crisp up in the pan. If it doesnt, the oil is not quite hot enough. Transfer to a cooling rack and repeat with remaining rice paper triangles. Dust a little cayenne pepper overtop for a little added heat. Serve with the spicy shrimp salad and that’s it! Enjoy!
