Jesse’s Spicy Crunchy Shrimp Recipe

Prep shrimp

If your shrimp are uncooked, poach in simmering salted water 2–3 minutes until pink and opaque. Drain, cool briefly, then pat dry and chop coarsely into 1/2-inch pieces. If using pre-cooked shrimp, chop as directed.

Combine creamy dressing

In a medium bowl, whisk together mayonnaise, sriracha, togarashi (or chili powder), lime juice, sesame oil, salt, and black pepper until smooth and evenly colored.

Add aromatics and proteins

Fold the chopped shrimp, finely sliced green onion, finely diced celery, and half of the thin smoked salmon slices (torn into bite-sized pieces) into the creamy dressing until evenly coated. Taste and adjust heat or salt as desired.

Toast panko and combine crunch

In a small skillet over medium heat, warm 1 teaspoon neutral oil or butter. Add panko and toast, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a bowl and let cool slightly, then stir in the crispy fried shallots/onions.

Prepare wraps

If using tortillas: heat a large skillet over medium-low, add remaining butter or oil, warm each tortilla 15–20 seconds per side until pliable and lightly browned. If using rice paper: soak briefly in warm water until pliable and lay on a damp towel. If using nori: no heating needed; keep sheet dry.

Assemble rolls

Lay one wrap on a work surface. Place a small handful of microgreens or shredded lettuce across the center, then a couple of cilantro leaves (if using). Spoon an even portion (about 1/4 of the filling) of the spicy creamy shrimp mixture across the greens. Lay a few remaining slices of smoked salmon over the shrimp for smoked-salmon presence in each bite.

Add crunch & roll

Press a generous pinch of the toasted panko + fried shallot mixture onto the top of the filling so some sticks to the mayo. Fold the sides of the wrap in (if applicable) and roll tightly from the edge nearest you to form a log. If using nori/rice paper, roll firmly to seal. Repeat with remaining wraps and filling.

Optional sear for extra crunch

For a warm, lightly crisp exterior (tortilla or nori only), return a skillet to medium heat with 1 tsp oil. Place rolls seam-side down and cook 30–45 seconds per side, pressing gently, until edges are lightly golden. Do not overcook rice paper wraps (they can become brittle).

Cut each roll in half or into 3–4 bite-sized pieces on a sharp, lightly oiled knife to prevent sticking. Arrange on a platter over extra microgreens. Dust lightly with smoked paprika and drizzle extra sriracha or serve spicy mayo on the side for dipping.

Serve immediately with lime wedges to squeeze over the rolls. Leftover filling can be refrigerated in an airtight container up to 24 hours; add the crunchy coating right before serving to keep it crisp.