Chili Dusted Shrimp

Chili Dusted Shrimp

Menu Part


6 Ounces Sauce Ready Tail-Off Shrimp 44/62 ct. (Item# 057364)
1/2 Teaspoon Chili Flakes, Bird's Beak, Ancho, Arbol
1 Ounce Butter, Melted
2 Ounces Corn Syrup
1 Ounce Siracha
1/4 Cup Cilantro
3 Each Rice Wrappers, Cut Into Slices
1 Tablespoon Fried Garlic Chips


  1. Combine the melted butter, siracha and corn syrup and puree into a smooth sauce. Place in a squirt bottle.
  2. In a preheated deep fryer 350°F, fry the shrimp for 2 ½ minutes or until they reach a internal temperature of 165°F. Fry the rice wrappers for 30 seconds or until they fully puff.
  3. Drain the shrimp and rice puffs on paper towel. Place the rice puffs in a bowl and drizzle with sauce.
  4. Toss the shrimp in a medium mixing bowl with the sauce and chili flakes. Top the rice puffs with shrimp and drizzle the remaining sauce. Garnish with garlic chips and cilantro.

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