Shrimp in a Blanket

Shrimp in a blanket is a crunchy and tasty little appetizer. 

These are really easy to make too. Just marinate the shrimp for a short time in a hoisin sauce mixture, wrap them up in spring roll or egg roll wrappers, and deep fry them for about two minutes. 

Serve these with Thai-style sweet chili sauce for dipping. 

While I haven't tried it with this shrimp, I'm sure you could also make these in an air fryer, following my method for air fryer pork and vegetable spring rolls. They might not be quite as shatteringly crisp, but they will still be good. 

These are a take on Thai Goong Hom Pha and are sometimes also called Thai firecracker shrimp. 

To make it even simpler, skip the marinade, just sprinkle the shrimp with salt and white pepper and then wrap and fry them. 

Ingredient Notes:

While I used egg roll wrappers, if you don't want the bubbly surface from deep frying, use spring roll wrappers. My favorite brand is TYJ Spring Roll Pastry. Unfortunately, my local HMart was out of them. 

You could also try using wonton wrappers, especially for smaller shrimp. 

If your wrappers are too large, you can easily trim them down to the right size. 

For the shrimp, be sure to get shrimp with the tail still on. I used frozen easy peel shrimp that was already deveined. I thawed it and just peeled off the shells and left on the tails. You will also have to cut a few tiny slits into the underside of the shrimp so you can straighten them out. 

For the marinade, I mixed some hoisin sauce, garlic paste, ginger paste, and white pepper. You could add a bit of sambal oelik or chili crisp to spice things up. I added some chili crisp. 

To Wrap the Shrimp:

Cut the wrappers in half on the diagonal. You can also trim them if they are too large. 

After marinating the shrimp, place them with the tail sticking out in the middle of the triangle, roll it partway, fold up the point of the triangle, and continue to roll up the shrimp. Use a mixture of water and flour or corn starch to "glue" the wrapper. 

Helpful Tools and Hints:

I fried these in a 14 inch wok. It's a great way to season your wok while making some amazing food. I used a candy thermometer to make sure the oil has reached the appropriate temperature. 

My "go to" tongs for pulling the shrimp out of the deep fryer are the OXO 9 inch ones with nylon grippers. 

If you happen to have leftovers, you can reheat them in the air fryer, convection oven, or oven. I don't recommend reheating them in the microwave. 

If you don't want the shrimp tails to darken too much while frying, you can rinse them off and dry them after marinating them (just don't rinse the shrimp itself). Drying the tails before frying also helps with controling splatter. 

More "Stuffed" Recipes You May Also Like:

Spicy Pigs in a Blanket

Stuffed Shrimp Potato Balls

Stuffed Pretzel Bites

Bierocks German Stuffed Rolls)

Assyrian Spinach Pies

Seafood Recipes Featuring Pastry: 

Welcome to Fish Friday Foodies! Our host is Stacy of Food Lust People Love. 

• Prawn /Shrimp Quiche - with Homemade Pie Crust from Sneha's Recipe
• Salmon and Shrimp Strudel from Food Lust People Love
• Shrimp Cups from A Day in the Life on the Farm
• Shrimp in a Blanket from Karen's Kitchen Stories

 

Shrimp in a Blanket

Yield: 16 appetizers

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 3 MinInactive time: 30 MinTotal time: 48 Min

This shrimp in a blanket is a crunchy and tasty little appetizer.

Ingredients

• 1 tablespoon hoisin sauce
• 1 teaspoon garlic paste or minced garlic
• 1 teaspoon ginger paste or minced ginger
• 1/4 teaspoon white pepper
• 1 teaspoon chili crisp or sambal oelik (optional)
• 20 large or extra large shrimp, peeled, deveined, with the tails left on
• 5 to 10 spring or egg roll wrappers, depending on size, cut into triangles
• 1 tablespoon water mixed with one tablespoon of wheat flour or corn starch
• Enough oil to fill up your cooking vessel to two inches for frying
• Thai-style sweet chili sauce for dipping

Instructions

1. Mix the hoisin sauce, garlic, ginger, white pepper, and optional chili crisp or sambal oelek in a zip lock bag.
2. Slit the shrimp on the underside with little slits so that it easily "uncurls."
3. Add the shrimp to the marinade to coat. Refrigerate for 30 minutes.
4. Place the shrimp in the center of one of the shrimp/egg roll triangles with the tail sticking out. Fold one side of the pastry over the shrimp and roll up the shrimp partway. Fold up the point of the triangle, and continue to roll up the shrimp. Seal the pastry with the flour and water mixture by spreading it with your finger on the inside before finishing rolling.
5. Heat 2 inches of oil in a pot to 350 degrees F. Fry the wrapped shrimp, in batches, for about 2 to 3 minutes, until golden. Drain on a paper towel lined plate.
6. Let rest for about 5 minutes before serving with sweet chili sauce.

Nutrition Facts

Calories

22.63

Fat (grams)

0.28 g

Sat. Fat (grams)

0.04 g

Carbs (grams)

4.09 g

Fiber (grams)

0.16 g

Net carbs

3.94 g

Sugar (grams)

0.27 g

Protein (grams)

0.78 g

Sodium (milligrams)

51.95 mg

Cholesterol (grams)

1.59 mg

https://www.karenskitchenstories.com/2023/02/shrimp-in-blanket.html

Karen's Kitchen Stories

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