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A rice paper tacos recipe with a spicy shrimp filling.

Rice Paper Tacos Recipe with Spicy Shrimp

  • Difficulty Level: 2
  • Serves Serves:
  • Preparation

    15 mins

  • Cooking

    10 mins

Asian Fusion Recipe Video Asian Food Fusion Seafood Rice or Noodle Vegetable Lunch Dinner Less Than 30 mins

A quick lunch ready in under 30 minutes, this rice paper tacos recipe is packed with flavor thanks to the spicy shrimp filling!

 

The key to this recipe is the earth-shattering crunch that the crispy rice paper provides when fried in oil. That texture serves as the canvas to juicy shrimp, refreshingly crisp cabbage, and a blend of spicy and tangy flavors from Lee Kum Kee Sriracha Mayo and Yuzu Sriracha. The Sriracha Mayo adds additional creaminess as well, creating a symphony of flavors and textures that turn this simple quick meal into a memorable favorite! 

What You Will Need

Ingredients

  • Neutral oil for frying
  • 8 (8.5–9 inch) round rice paper wrappers
  • 1 lb. large shrimp, peeled and deveined
  • 2 Tbsp. cornstarch
  • 1 Tbsp. oil
  • 1 cup finely shredded cabbage
  • 2 green onions, thinly sliced
  • 1 tsp. black sesame seeds

Seasoning

  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. Lee Kum Kee Yuzu Sriracha Chili Sauce
  • 3 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Yuzu Flavored Sriracha Chili 178ozresized

Chili Sauces, Sriracha Sauces

Yuzu Flavored Sriracha Sauce

How to make it

  1. Heat about 1–2 inches of neutral oil in a skillet to 350°F. Cut the rice paper wrappers into quarters and fry one piece at a time for a few seconds until they puff and form ruffled shells. Remove to a paper towel–lined plate.
  2. Pat the shrimp dry and toss in a bowl with salt, black pepper, and cornstarch until evenly coated.
  3. Heat 1 Tbsp oil in a skillet over medium-high heat. Add the shrimp and cook 2–3 minutes per side until golden and cooked through.
  4. Place a small handful of shredded cabbage into each crispy rice paper shell and top with a shrimp.

  5. Drizzle with Lee Kum Kee Yuzu Sriracha and Sriracha Mayo, then finish with green onions and black sesame seeds. Serve immediately.

     

    Find more seafood recipes like this one on our recipes page! 

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