Shrimp Chips Recipes

SHRIMP CHIPS

Steps:

• Pour 2 cups of vegetable oil into a pan and turn on the fire to medium high.
• Let the oil heat up around 338 F-374 F. Then, turn the fire to small or low. (*If the oil is not hot enough. It will take a long time and some will not expand.)
• Put dried chips into hot oil for a few seconds, then it will expand.
• Once the chips expand, take them out quickly. If you leave the chips in the oil a little bit longer, it will burn.
• After that, put the chips in a bowl with paper towels to absorb excess oil from the chips.

SHRIMP AND CHIPS

Steps:

• Mix all ingredients except shrimp in a mixing bowl to make batter.
• Dust shrimp in flour.
• Dip shrimp into batter.
• Fry shrimp in deep fryer set at 375 degrees or in a skillet with 2 inches of vegetable oil, until golden brown.
• Drain shrimp on paper towels or on brown grocery bags from the market.
• Serve with french fries and cole slaw or creamy cucumber salad (Recipezaar recipe 211355).
• Also serve with cocktail sauce and tartar sauce.

SHRIMP CHIPS RECIPE

Steps:

• Heat a large wok or pan on medium-high heat. Add enough oil to the pan so it's 1-inch deep and wait until it becomes very hot. You'll know it's ready if you stick a chopstick or wooden spoon in the oil and it begins to bubble. You want the oil very hot, otherwise, the chips won't expand.
• In batches, add about 10 uncooked shrimp chips, being careful not to overcrowd the pan so the oil temperature doesn't drop. It should only take a few seconds before they puff and expand.
• Quickly remove the chips and transfer them to a wire rack or plate lined with paper towels. Serve immediately and enjoy!

SHRIMP CHIPS | READY IN JUST 15 SECONDS!

Steps:

• Add oil to a deep pot.
• Once hot, drop a few crackers into the hot oil. Let it fry for 10-15 seconds, before removing from the oil and placing it on a paper towel to soak up excess oil.
• Repeat the process until all the shrimp chips are cooked.

SHRIMP CHIP DIP

Steps:

• In medium bowl, mash cream cheese with a fork.
• Add spices, lemon juice and horseradish.
• Mix in mayonnaise until smooth and creamy.
• Stir in shrimp.

FRIED SHRIMP CHIPS

Steps:

• Line a large plate with paper towels and place next to the stove. Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
• Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. If you fry too many at a time, they will cook unevenly. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking. All of this happens in 4 to 5 seconds, so don't turn away. Once the chips float to the top, let them fry for only a few seconds longer. Don't let them brown or their delicate flavor will vanish. Using a skimmer, transfer the chips to the towel-lined plate to drain. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.