[149] 👩🏻🍳 Full Recipe
Crispy shrimp nori bites with barely any flour! 🍤✨ Press seasoned shrimp onto seaweed, then pan-sear until the nori turns crispy and the shrimp is juicy and bouncy. No deep frying needed! Just a crunchy, savory snack that’s surprisingly easy to make. 🤭💛
🛒 Ingredients
🔥 Directions
🛒 Ingredients (Serves 2)
- 9 oz (250g) peeled frozen shrimp
- 4–5 sheets roasted seaweed (gimbap nori or sushi nori)
- 2 tbsp finely diced carrots
- 2 tbsp corn kernels
- 2 tbsp chopped green onions
- 1½ tbsp potato starch or cornstarch
- 1 tbsp cooking wine
- Salt to taste
- Black pepper to taste
- Olive oil
- 2 to 3 tbsp Secret Ingredient
👉 This helps keep the shrimp mixture juicy and gives it that signature bouncy texture 😳
👉 It also helps the shrimp stick perfectly to the crispy seaweed ✨
👨🏼🍳 Instructions
1️⃣ Prep the Shrimp 🍤
- Thaw the peeled frozen shrimp naturally in the fridge or cold water
- Pat them VERY dry with paper towels
👉 Removing excess moisture is key for getting crispy results 💦
- Roughly chop the shrimp with a knife
👉 Don’t over-process it — small chunks give the best bouncy texture 😳
2️⃣ Make the Shrimp Mixture 🥣
- In a bowl, combine:
Shrimp + carrots + corn + green onions + starch + cooking wine + salt + pepper
- Add Secret Ingredient and mix until slightly sticky
👉 This keeps the shrimp juicy while helping the mixture hold together perfectly 🪄
3️⃣ Assemble the Nori Bites 🖤
- Cut the seaweed sheets into bite-sized squares
- Spread the shrimp mixture generously on top
👉 Press down gently around the edges so the shrimp stays attached while cooking 😭
👉 Slightly thicker shrimp layers give the BEST texture 💛
4️⃣ Pan Fry Until Crispy 🍳
- Lightly oil a nonstick pan and heat over medium-low
- Place the seaweed side down first
- Cook until crispy, then flip and cook the shrimp side until golden
👉 Low heat helps the shrimp stay juicy inside 🍤
👉 Gently pressing while cooking makes the seaweed extra crispy 😳
- 9 oz (250g) peeled frozen shrimp
- 4–5 sheets roasted seaweed (gimbap nori or sushi nori)
- 2 tbsp finely diced carrots
- 2 tbsp corn kernels
- 2 tbsp chopped green onions
- 1½ tbsp potato starch or cornstarch
- 1 tbsp cooking wine
- Salt to taste
- Black pepper to taste
- Olive oil
- 2 to 3 tbsp Secret Ingredient
👉 This helps keep the shrimp mixture juicy and gives it that signature bouncy texture 😳
👉 It also helps the shrimp stick perfectly to the crispy seaweed ✨
👨🏼🍳 Instructions
1️⃣ Prep the Shrimp 🍤
- Thaw the peeled frozen shrimp naturally in the fridge or cold water
- Pat them VERY dry with paper towels
👉 Removing excess moisture is key for getting crispy results 💦
- Roughly chop the shrimp with a knife
👉 Don’t over-process it — small chunks give the best bouncy texture 😳
2️⃣ Make the Shrimp Mixture 🥣
- In a bowl, combine:
Shrimp + carrots + corn + green onions + starch + cooking wine + salt + pepper
- Add Secret Ingredient and mix until slightly sticky
👉 This keeps the shrimp juicy while helping the mixture hold together perfectly 🪄
3️⃣ Assemble the Nori Bites 🖤
- Cut the seaweed sheets into bite-sized squares
- Spread the shrimp mixture generously on top
👉 Press down gently around the edges so the shrimp stays attached while cooking 😭
👉 Slightly thicker shrimp layers give the BEST texture 💛
4️⃣ Pan Fry Until Crispy 🍳
- Lightly oil a nonstick pan and heat over medium-low
- Place the seaweed side down first
- Cook until crispy, then flip and cook the shrimp side until golden
👉 Low heat helps the shrimp stay juicy inside 🍤
👉 Gently pressing while cooking makes the seaweed extra crispy 😳
📌 Cooking tips
✔ Dry the shrimp REALLY well before chopping 💦
✔ Don’t mince the shrimp too finely 🍤
✔ Press the shrimp firmly onto the seaweed 🖤
✔ Always cook the seaweed side first for max crispiness 😳
✔ Use medium-low heat so the shrimp stays juicy ✨
✔ Don’t mince the shrimp too finely 🍤
✔ Press the shrimp firmly onto the seaweed 🖤
✔ Always cook the seaweed side first for max crispiness 😳
✔ Use medium-low heat so the shrimp stays juicy ✨