Spicy Shrimp with Rice Paper Chips (Asian Shrimp Taco)

I enjoy making these spicy shrimp with rice paper chips because they’re fun, crunchy, and packed with bold flavors. The crispy prawns, creamy spicy mayo, and tangy sesame cabbage slaw all come together in a light and exciting way, making them a perfect twist on tacos with an Asian-inspired flair.

Why You’ll Love This Recipe

I love that this recipe feels like street food made at home. The rice paper turns into a crisp, airy shell, the shrimp stay crunchy on the outside and juicy inside, and the slaw adds a refreshing balance. The spicy mayo ties everything together, giving just the right amount of heat without being overwhelming. These tacos feel indulgent but also fresh, making them ideal for casual dinners or entertaining friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crispy Prawns:
1 lb peeled and deveined prawns
2 tablespoon potato starch
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon salt
4 tablespoon of oil for frying

Spicy Mayo Sauce:
1 tablespoon kewpie mayo
1 tablespoon sriracha
1 teaspoon honey
1 teaspoon sesame oil

Rice Paper Shells:
4 rice paper
4 tablespoon of grapeseed oil for frying

Sesame Cabbage Slaw:
½ cabbage shredded
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar

Garnish:
black sesame seeds
green onions

Directions

1. I start by seasoning the prawns with garlic powder, turmeric, pepper, and salt. I coat them in potato starch until evenly covered.
2. I heat oil in a skillet over medium-high and fry the prawns until golden and crispy, about 2–3 minutes per side. I drain them on paper towels.
3. For the spicy mayo, I whisk together kewpie mayo, sriracha, honey, and sesame oil until smooth.
4. To make the slaw, I toss the shredded cabbage with rice vinegar, soy sauce, sesame oil, and sugar, then let it sit for a few minutes to absorb the flavors.
5. For the rice paper shells, I heat grapeseed oil in a pan. I fry each rice paper quickly, just a few seconds, until it puffs and crisps. I shape them gently into a taco shell while still warm.
6. To assemble, I fill each rice paper shell with sesame cabbage slaw, top with crispy prawns, drizzle with spicy mayo, and garnish with black sesame seeds and green onions.

Servings and Timing

This recipe makes 4 tacos, serving 2 people as a main dish or 4 as an appetizer. It takes about 30 minutes to prepare from start to finish.

Variations

I sometimes swap prawns for chicken or tofu to change it up. If I want extra crunch, I add shredded carrots to the slaw. For more spice, I increase the sriracha or add chili flakes. I also like using different flavored mayos, like wasabi mayo, for a fun twist.

Storage/Reheating

I store leftover prawns and slaw separately in the fridge for up to 2 days. The rice paper shells are best eaten fresh, since they lose crispness quickly. To reheat the prawns, I place them in the oven at 350°F (175°C) for about 8 minutes until hot and crispy again.

FAQs

Can I use regular mayo instead of kewpie mayo?

Yes, I can, though kewpie gives a richer flavor.

How do I stop the rice paper from burning when frying?

I make sure the oil is hot but not smoking and fry the rice paper for only a few seconds.

Can I bake the prawns instead of frying?

Yes, I can bake them at 400°F (200°C) for about 12 minutes, though they won’t be as crispy.

Can I make the slaw ahead of time?

Yes, I like preparing it a few hours ahead so the flavors meld together.

Do the rice paper shells stay crispy?

They’re best eaten right after frying since they soften quickly.

Can I make this recipe gluten-free?

Yes, I just use tamari instead of soy sauce.

What oil is best for frying rice paper?

I prefer grapeseed oil because it’s light and has a high smoke point.

Can I use shrimp instead of prawns?

Yes, shrimp work perfectly in this recipe.

How spicy is the sauce?

The spice level is medium, but I adjust the sriracha to make it milder or hotter.

Can I add more toppings?

Yes, I like adding avocado slices, pickled radish, or extra chili for more flavor and texture.

Conclusion

These spicy shrimp with rice paper chips are one of my favorite Asian-inspired tacos because they’re crunchy, spicy, and fresh all at once. I love how the crispy prawns and light slaw balance perfectly inside the delicate rice paper shells. They’re quick to make, fun to eat, and always impress at the table.

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