Cajun Shrimp Chips
Cajun Shrimp Chips
Ingredients
For the Cajun Shrimp Chips
- 1 pound shrimp, raw, peeled, and deveined, medium size
- 8 spring roll paper, round sheets
- 2 tablespoons Tony Chachere's Bold Cajun Seasoning, or to taste
- 4 cups vegetable oil, for deep frying
For the Cajun Remoulade
- 1/4 cup mayonnaise
- 2 tablespoons jalapeño ketchup
- 1/2 lemon, juiced
- 1 tablespoon Everyday hot sauce
- 1 tablespoon garlic powder
- 2 teaspoons Cajun seasoning
Instructions
- 1
Prepare the Cajun Remoulade: In a medium bowl, combine the 1/4 cup mayonnaise, 2 tablespoons jalapeño ketchup, the juice from 1/2 a lemon, 1 tablespoon Everyday hot sauce, 1 tablespoon garlic powder, and 2 teaspoons Cajun seasoning. Whisk all ingredients thoroughly until well combined and smooth. Set aside.
⏱️ 5 min
- 2
Prepare the spring roll paper: Take one sheet of spring roll paper and cut it into 4 equal pieces (quarters). Repeat with remaining spring roll paper sheets.
⏱️ 3 min
- 3
Press the shrimp: Lay a piece of parchment paper onto a tortilla press. Arrange 3-4 medium raw shrimp in a single layer on the parchment paper, ensuring they are close together. Sprinkle a generous amount of Tony Chachere's Bold Cajun Seasoning over the shrimp. Place another piece of parchment paper on top of the seasoned shrimp. Close the tortilla press and press down firmly to flatten the shrimp into a thin, cohesive layer, about the size of one of your quartered spring roll papers.
⏱️ 7 min
- 4
Assemble the chips: Carefully peel the pressed shrimp from the parchment paper. Place the flattened shrimp onto one of the quartered pieces of spring roll paper. Fold any excess edges of the spring roll paper inwards towards the center to encase the shrimp, forming a small parcel or chip. Repeat this process for all remaining shrimp and spring roll paper quarters.
⏱️ 5 min
- 5
Fry the chips: In a deep pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully place the assembled shrimp chips into the hot oil, frying in batches to avoid overcrowding. Fry for 1-2 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the fried chips from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350
- 6
Serve: Serve the hot Cajun Shrimp Chips immediately with the prepared Cajun Remoulade for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Cajun Shrimp Chips
For the Cajun Shrimp Chips
- 1 pound shrimp, raw, peeled, and deveined, medium size
- 8 spring roll paper, round sheets
- 2 tablespoons Tony Chachere's Bold Cajun Seasoning, or to taste
- 4 cups vegetable oil, for deep frying
For the Cajun Remoulade
- 1/4 cup mayonnaise
- 2 tablespoons jalapeño ketchup
- 1/2 lemon, juiced
- 1 tablespoon Everyday hot sauce
- 1 tablespoon garlic powder
- 2 teaspoons Cajun seasoning
Instructions
- 1
Prepare the Cajun Remoulade: In a medium bowl, combine the 1/4 cup mayonnaise, 2 tablespoons jalapeño ketchup, the juice from 1/2 a lemon, 1 tablespoon Everyday hot sauce, 1 tablespoon garlic powder, and 2 teaspoons Cajun seasoning. Whisk all ingredients thoroughly until well combined and smooth. Set aside.
⏱️ 5 min - 2
Prepare the spring roll paper: Take one sheet of spring roll paper and cut it into 4 equal pieces (quarters). Repeat with remaining spring roll paper sheets.
⏱️ 3 min - 3
Press the shrimp: Lay a piece of parchment paper onto a tortilla press. Arrange 3-4 medium raw shrimp in a single layer on the parchment paper, ensuring they are close together. Sprinkle a generous amount of Tony Chachere's Bold Cajun Seasoning over the shrimp. Place another piece of parchment paper on top of the seasoned shrimp. Close the tortilla press and press down firmly to flatten the shrimp into a thin, cohesive layer, about the size of one of your quartered spring roll papers.
⏱️ 7 min - 4
Assemble the chips: Carefully peel the pressed shrimp from the parchment paper. Place the flattened shrimp onto one of the quartered pieces of spring roll paper. Fold any excess edges of the spring roll paper inwards towards the center to encase the shrimp, forming a small parcel or chip. Repeat this process for all remaining shrimp and spring roll paper quarters.
⏱️ 5 min - 5
Fry the chips: In a deep pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully place the assembled shrimp chips into the hot oil, frying in batches to avoid overcrowding. Fry for 1-2 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the fried chips from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350 - 6
Serve: Serve the hot Cajun Shrimp Chips immediately with the prepared Cajun Remoulade for dipping.