Thai Shrimp In A Blanket Recipe

Shrimp: Large, peeled, and deveined shrimp are the main protein in this dish.

Spring roll wrappers: These provide the crispy exterior and can be found in the frozen or international aisle.

Vegetable oil: Used for frying the wrapped shrimp to a golden brown.

Soy sauce: Adds a salty, umami flavor to the marinade.

Sesame oil: Provides a nutty, aromatic flavor to the marinade.

Sugar: Balances the flavors in the marinade with a touch of sweetness.

Garlic: Minced garlic adds a pungent, savory note to the marinade.

Water: Helps to blend the marinade ingredients together.

To ensure the shrimp are evenly cooked and maintain their moisture, make sure to pat them dry with a paper towel before marinating. This helps the marinade adhere better and prevents excess moisture from causing the spring roll wrappers to become soggy. Additionally, when rolling the shrimp in the wrappers, tuck in the sides as you roll to create a tight seal, which will prevent the shrimp from slipping out during frying.

• large shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and absorb the flavors well.

• spring roll wrappers - Substitute with phyllo dough: Phyllo dough provides a similar crispy texture when fried.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a different but pleasant flavor profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• Allow the shrimp in a blanket to cool completely at room temperature before storing.
• Place the cooled shrimp in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 2 days to maintain freshness.
• For longer storage, arrange the shrimp in a single layer on a baking sheet lined with parchment paper.
• Freeze the shrimp on the baking sheet for about 1-2 hours or until they are firm to the touch.
• Transfer the frozen shrimp to a resealable freezer bag or airtight container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store it in the freezer for up to 1 month.
• When ready to reheat, preheat the oven to 375°F (190°C).
• Place the frozen shrimp on a baking sheet lined with parchment paper.
• Bake for 10-12 minutes or until heated through and crispy, flipping halfway to ensure even cooking.
• Alternatively, reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the leftover Thai shrimp in a blanket on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the shrimp with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-12 minutes, turning them halfway through to ensure even reheating.
  5. Remove from the oven and let them cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Thai shrimp in a blanket in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; if needed, add an additional 1-2 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the Thai shrimp in a blanket in the skillet, making sure they are not overcrowded.
  4. Cook for 2-3 minutes on each side until they are heated through and crispy.
  5. Remove from the skillet and drain on paper towels before serving.

• Microwave Method (least recommended for crispiness):

  1. Place the Thai shrimp in a blanket on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue to microwave in 30-second increments until warm.
  5. Note: This method may not retain the original crispiness.

• Small bowl: Used to mix the soy sauce, sesame oil, sugar, garlic, and water for the marinade.

• Mixing spoon: Utilized to combine the marinade ingredients thoroughly.

• Cutting board: Provides a surface to cut the spring roll wrappers in half diagonally.

• Knife: Used to cut the spring roll wrappers.

• Frying pan: Essential for heating the oil and frying the wrapped shrimp.

• Tongs: Handy for turning the shrimp while frying to ensure they cook evenly on all sides.

• Paper towels: Used to drain the excess oil from the fried shrimp.

• Plate: For placing the shrimp after they are fried and drained.

• Measuring spoons: Necessary for measuring out the soy sauce, sesame oil, sugar, and water accurately.

• Garlic press: Useful for mincing the garlic quickly and efficiently.

Marinate in advance: Prepare the marinade and marinate the shrimp the night before to save time on the day of cooking.

Pre-cut wrappers: Cut the spring roll wrappers in half diagonally ahead of time and store them in an airtight container.

Use a deep fryer: A deep fryer can cook multiple wrapped shrimp at once, reducing overall frying time.

Organize your workspace: Arrange all ingredients and tools before starting to ensure a smooth and quick cooking process.

Batch frying: Fry the shrimp in batches to maintain oil temperature and ensure even cooking.