Crunchy shrimp chips

Crispy. Unexpected. Effortless.

 

This one came from scrolling at the right moment.

Inspired by @saltsensitive, the idea is simple: sandwich shrimp between two sheets of tapioca paper (or rice paper if you prefer) and air fry until shatteringly crisp. No folding, no fuss, just a ridiculously crunchy bite with a bold Olokoi dipping sauce that makes it feel completely intentional.

It’s light, it’s fast, and it’s the kind of thing you’ll make twice in one week.

Why This Works

Tapioca paper crisps up in the air fryer in a way that feels almost magical, like a chip, but crunchier...if thats possible. The shrimp steams slightly inside while the outside gets golden and crunchy.

The Olokoi sauce brings heat, depth, and a little sesame richness that cuts right through.

Spring roll… meets a quesadilla and then meets a chip.

Basically it meets everything you want right now.

Ingredients

Shrimp chip

  • 2 sheets tapioca or rice paper
  •  A handful of shrimp, peeled & deveined
  • Cooking oil spray

DIPPING SAUCE

  •  2 tablespoons Olokoi sauce
  • 1 tablespoon chili crisp
  •  1 teaspoon sesame oil
  • A few green onions, finely sliced


How to Make It

BUILD THE CHIP

  1. Quickly dip one sheet of tapioca paper in water to soften it slightly, then lay it flat on an oiled plate.
  2. Lay your shrimp around the tapioca paper.
  3. Dip the second sheet in water and press down on top of the shrimp to seal.
  4. Oil the top of the second sheet of tapioca paper.

MIX THE SAUCE

Combine all sauce ingredients in a small bowl and stir. Set aside.

AIR FRY

  1. Place the quesadilla in your air fryer.
  2. Cook at 400°F for 12 minutes, until golden and crisp.
  3. Remove, cut into pieces, and serve immediately with the dipping sauce.

The tapioca paper shatters on the outside while the shrimp inside stays tender and juicy. The sauce does the rest.

The Result

Crunchy. Juicy. A little spicy. Completely addictive.

The tapioca paper turns impossibly crisp in the air fryer, almost chip-like, while the shrimp inside stays perfectly cooked. Every bite gets a hit of the Olokoi chili sauce, and it all comes together faster than you’d expect.

The Olokoi Touch

Instead of a complicated dipping sauce, Olokoi brings citrus brightness and chili depth that balances the delicate crunch of the tapioca paper and the sweetness of the shrimp.

It turns a simple two-ingredient wrap into something you’d actually want to serve to people.

Inspired by @saltsensitive on Instagram · Remixed with Olokoi sauce

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