If you’re looking for a high-protein snack that feels elevated but is incredibly simple to make, these crispy shrimp seaweed sheets are it. Golden and caramelised on one side, lightly crisped on the other, and packed with savoury umami flavour, they deliver restaurant-quality texture with minimal ingredients.
In Australia we’d usually call them prawns, but globally shrimp is the higher-volume search term. So whether you know them as shrimp or prawns, this recipe gives you that juicy, bouncy texture with sesame crunch and subtle sweetness from finely chopped vegetables.
The key to the perfect texture is mixing the minced shrimp until it becomes sticky and slightly elastic. This activates the natural proteins so it binds beautifully without heavy flour or fillers. Cook gently over low heat to keep the shrimp tender and prevent rubbery texture. Always cook shrimp-side down first to set the mixture before flipping briefly to toast the nori.
These are naturally high in protein, lower in carbs, and incredibly versatile. Below are the best ways to serve and customise them.
Best Sauce Options
These shrimp seaweed sheets are delicious on their own, but the right dipping sauce elevates them.
Clean Soy Ginger Dip
- Tamari 1 tbsp (15 g)
- Rice vinegar 1 tsp (5 g)
- Fresh grated ginger 1/2 tsp (2 g)
- Sesame oil 1/4 tsp (1 g)
Light, savoury and balanced.
Spicy Honey Chilli Sauce
- Honey 1 tbsp (21 g)
- Chilli flakes 1/2 tsp (1 g)
- Lime juice 1 tsp (5 g)
- Soy sauce 1 tsp (5 g)
Sweet heat with acidity.
Creamy Sriracha Yoghurt
- Greek yoghurt 1/4 cup (60 g)
- Sriracha 1 tsp (5 g)
- Lemon juice 1 tsp (5 g)
- Salt pinch
High-protein, creamy and slightly spicy.
Serving Ideas
- Slice into strips for a high-protein appetiser.
- Pair with an Asian-style cabbage slaw for a light lunch.
- Serve alongside miso soup for a balanced meal.
- Add to a grazing platter for something unexpected.
- Pack into lunchboxes once cooled.
Variations
- Swap carrots and corn for finely diced capsicum or zucchini.
- Add minced garlic or grated ginger for deeper flavour.
- Use black sesame seeds for visual contrast.
- Spread thinner for crisp snack-style sheets.
- Make thicker for a more filling, juicy result.
- Air fry at 180 C for 6-8 minutes, flipping halfway.
Shrimp Seaweed Crisps
Ingredients
- 450 g shrimp peeled and deveined
- 4-6 seaweed sheets nori
- 1/2 cup finely chopped carrots and corn 75 g
- 1 tbsp finely chopped green onion 10 g
- 2 tbsp cornstarch 16 g
- 1 tsp chicken powder or bouillon 5 g
- 1/2 tsp white pepper 1 g
- 1 tbsp white sesame seeds 9 g
- 1-2 tbsp cooking oil 15-30 g
Instructions
- Finely mince the shrimp into a paste using a knife or food processor.
- Transfer to a bowl and mix with carrots, corn, green onion, cornstarch, chicken powder, and white pepper. Stir vigorously until the mixture becomes sticky and cohesive.
- Lay a sheet of nori flat and spread a thin, even layer of shrimp mixture over one side. Sprinkle with sesame seeds and press gently.
- Heat a non-stick pan over low heat and add a small amount of oil.
- Place the seaweed shrimp-side down and cook for 3-4 minutes until golden and cooked through.
- Flip and cook the seaweed side for 30-60 seconds.
- Remove, cool slightly, slice if desired, and serve immediately.
Notes
- Mix thoroughly until sticky for best texture.
- Keep heat low to prevent over-browning.
- For extra crunch, lightly coat in a thin flour and cornstarch batter before frying.
- Best served fresh and hot.
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