Thin Shrimp and Potato Bites
Thin Shrimp and Potato Bites
Ingredients
- 1 pound large shrimp, peeled, deveined, and finely minced
- 1 russet potato, medium, peeled and finely grated
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 2 scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, for frying, or as needed
For Serving (Optional)
- 1/4 cup sweet chili sauce
- 2 lime wedges
Instructions
- 1
In a medium bowl, combine the finely minced shrimp, grated potato, all-purpose flour, beaten egg, sliced scallions, chopped cilantro, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined and form a cohesive mixture.
⏱️ 10 min
- 2
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a tiny bit of the mixture into the pan; it should sizzle immediately.
⏱️ 5 min
- 3
Once the oil is hot, drop spoonfuls of the shrimp and potato mixture into the pan, flattening them slightly with the back of the spoon to create thin, disc-like bites. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 3 min
- 4
Fry the bites for 2 to 3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque, and the potato tender. Adjust heat as needed to prevent burning.
⏱️ 10 min
- 5
Carefully remove the cooked bites from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 6
Serve the Thin Shrimp and Potato Bites hot with sweet chili sauce for dipping and lime wedges on the side, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thin Shrimp and Potato Bites
- 1 pound large shrimp, peeled, deveined, and finely minced
- 1 russet potato, medium, peeled and finely grated
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 2 scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, for frying, or as needed
For Serving (Optional)
- 1/4 cup sweet chili sauce
- 2 lime wedges
Instructions
- 1
In a medium bowl, combine the finely minced shrimp, grated potato, all-purpose flour, beaten egg, sliced scallions, chopped cilantro, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined and form a cohesive mixture.
⏱️ 10 min - 2
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a tiny bit of the mixture into the pan; it should sizzle immediately.
⏱️ 5 min - 3
Once the oil is hot, drop spoonfuls of the shrimp and potato mixture into the pan, flattening them slightly with the back of the spoon to create thin, disc-like bites. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 3 min - 4
Fry the bites for 2 to 3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque, and the potato tender. Adjust heat as needed to prevent burning.
⏱️ 10 min - 5
Carefully remove the cooked bites from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 6
Serve the Thin Shrimp and Potato Bites hot with sweet chili sauce for dipping and lime wedges on the side, if desired.
⏱️ 5 min