Crispy Rice Paper Shrimp "Tempura" (Gluten-Free!)
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If you’ve ever craved that addictive crunch of shrimp tempura but needed a gluten-free option — this rice paper hack is about to blow your mind. 🦐✨ Instead of the usual flour batter, we're using rice paper to create a crispy, golden shell around juicy shrimp. It’s quick, simple, and you only need a few pantry staples to pull it off.
And the best part? No complicated batter mixing, chilling, or messy dredging. Just shrimp, rice paper, and a little seasoning — that’s it. Let's dive into the easiest, crispiest, gluten-free shrimp tempura you've ever made.
Ingredients:
Super jumbo or colossal shrimp (defrosted if frozen)
Rice paper wrappers
Scallions (green onions), thinly sliced
Salt and pepper
Oil for frying (neutral oil like canola or vegetable works best)
(Optional: your favorite dipping sauce or a bowl of hot udon soup for serving!)
Instructions:
Prep the Shrimp
Start by defrosting your shrimp if they’re frozen. Pat them dry with paper towels — moisture is the enemy of crispiness!
Leave the tails on (they make a great handle for dipping and eating).
Gently butterfly the shrimp by slicing them almost in half lengthwise, then open them up like a book. This will help them lay flat and cook evenly.
Season lightly with salt and pepper, and sprinkle a few scallions on top for an extra flavor boost.
2. Wrap with Rice Paper
Now for the fun part — the rice paper “batter”!
Take a sheet of rice paper and trim it down if needed so it’s slightly bigger than the flattened shrimp. (You can just cut the rice paper into squares or ovals — it doesn’t have to be perfect.)
Place the seasoned shrimp onto the center of one rice paper piece.
Place another piece of rice paper on top to create a sandwich around the shrimp.
3. To seal:
Lightly wet the edges of the rice paper around the shrimp. Use your fingers or a damp paper towel.
Gently press and mold the top and bottom rice papers together, sealing tightly around the shrimp.