How To Make Shrimp in a Blanket

Shrimp in a Blanket is one of those dishes that surprises people the first time they try it. The crisp bite of the golden spring roll wrapper, the tender shrimp tail poking out proudly, and the burst of flavor from garlic, cilantro, and pepper make this appetizer a small masterpiece of Thai cuisine. It’s crunchy, savory, and beautifully elegant, yet humble enough to serve at any family dinner or casual party.

When I first started Just Thai Recipes, my goal was to bring authentic Thai flavors into everyday kitchens. I grew up surrounded by the scent of lemongrass, sizzling garlic, and bubbling curry pots, and I always wanted to share that comfort with others.

On our About page, I talk about how this passion turned into a lifelong journey of cooking and storytelling. My grandmother taught me the first Thai dishes I ever made, and one of her favorites was, of course, Shrimp in a Blanket. She used to fry them early in the morning for temple festivals, carefully wrapping each shrimp by hand while humming softly. The smell of frying shrimp always filled the air and drew neighbors over for a taste.

In this article, you’ll not only learn how to make Shrimp in a Blanket at home but also discover the little secrets that make it truly unforgettable. We’ll go through the ingredients, step-by-step instructions, pro tips, and creative variations that will help you master this recipe. By the end, you’ll be able to serve restaurant-quality Thai shrimp rolls that will make everyone ask for seconds.

Before we dive in, it’s good to know that this appetizer is also known by several names. Some call it Thai Shrimp in a Blanket, others refer to it as shrimp spring rolls or even Shrimp in a Blanket Chinese style when influenced by regional variations. Regardless of the version, the essence remains the same: crispy perfection wrapped around tender seafood, ready to dip into sweet chili sauce.

So, let’s roll up our sleeves and start preparing the most delicious Shrimp in a Blanket recipe you’ve ever tasted.

Table of Contents

Table of Contents

Ingredients

To create authentic Shrimp in a Blanket, you’ll need a mix of fresh herbs, aromatic spices, and delicate wrappers. Here’s everything required to get started:

• 1 tablespoon garlic (about 2 cloves)
• 1 tablespoon cilantro root (2 stems)
• ½ teaspoon white pepper powder
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 cup minced pork
• 1 egg
• 10 eight-inch spring roll wrappers
• 20 shrimp, peeled, deveined, tail on
• Canola oil for frying

Ingredient Notes and Substitutions

The beauty of Shrimp in a Blanket is its flexibility. If you can’t find cilantro root, which has a stronger aroma than leaves, use cilantro stems instead. They add a similar earthy freshness. White pepper gives the recipe its signature Thai fragrance, which is slightly sharper than black pepper, but you can use black pepper if needed.

The minced pork acts as the flavorful binder inside the wrapper. You can replace it with ground chicken or even a mix of pork and shrimp for an extra seafood punch. The egg helps everything come together smoothly, while the garlic and cilantro provide that authentic Thai flavor base.

When choosing shrimp, go for medium-sized ones that are fresh and firm. Keeping the tails on is traditional it makes them easier to hold and looks stunning when served on a platter. The spring roll wrappers should be thin but pliable. If they dry out, cover them with a damp towel while you work.

For the oil, canola is a good neutral choice that allows the herbs and shrimp to shine. However, you can use vegetable or sunflower oil too, as long as it has a high smoke point. The goal is to achieve a golden-brown crispness without burning the wrapper.

Whether you are cooking for a dinner party or craving something crunchy for movie night, having these ingredients ready makes the process easy and fun.

Step-by-Step Instructions

Learning how to make Shrimp in a Blanket is simple when you take it one step at a time. This recipe is a mix of precision and creativity, much like most Thai dishes. Follow these instructions carefully and you’ll be rewarded with perfectly crispy shrimp every single time.

1. Heat the Frying Oil:
   Begin by adding canola oil to a large, deep pot or wok. Heat it to 350°F. Maintaining the right temperature is important to avoid soggy or burnt shrimp. Use a kitchen thermometer for accuracy, or drop a tiny piece of wrapper into the oil if it bubbles immediately, it’s ready.
2. Prepare the Marinade:
   In a mortar and pestle, pound garlic, cilantro root, and white pepper powder together until smooth. This step releases the oils and aromas that define the flavor of Shrimp in a Blanket. Add salt and sugar to balance the taste. You can also use a mini food processor if you prefer.
3. Make the Pork Spread:
   Put the minced pork into a food processor and pulse until it becomes a fine paste. Crack and beat the egg in a separate bowl, then add one tablespoon of the beaten egg to the pork. Add the garlic-cilantro marinade and pulse again until smooth. This mixture is the secret layer that keeps the shrimp juicy on the inside.
4. Prepare the Shrimp:
   Use peeled and deveined shrimp, but keep the tails intact for presentation. Turn each shrimp belly side up and make three small cuts across the underside so that it can lie flat. This helps prevent curling while frying.
5. Wrap the Pork and Shrimp:
   Cut each spring roll wrapper diagonally, forming two triangles. Place one triangle on a clean surface. Spread a teaspoon of the pork mixture onto half of the wrapper. Lay one shrimp across the middle, with the tail sticking out of the corner. Fold the wrapper in half over the shrimp, roll it snugly, and seal the edge with a bit of the remaining beaten egg. Repeat until all shrimp are wrapped.
6. Fry the Wrapped Shrimp:
   Check that the oil is still at 350°F. Carefully place the wrapped shrimp into the hot oil, a few at a time. Fry for about three minutes until golden brown. The wrappers should puff slightly and turn crisp. Remove and place on paper towels to drain excess oil.
7. Serve:
   Serve Shrimp in a Blanket while still hot. Pair them with Thai chili dipping sauce, known as nam jim gai, and sliced cucumbers on the side. The sauce’s sweet heat complements the savory shrimp perfectly.

If you’re looking for more detailed inspiration, check out these trusted sources for Shrimp in a Blanket recipes and Thai appetizers:

• Rachel Cooks Thai – Shrimp in a Blanket
• Little Spice Jar – Thai Shrimp in a Blanket

These guides highlight regional variations and helpful tips from Thai cooking experts.

Tips & Tricks

Making Shrimp in a Blanket looks simple, but there are little details that make the difference between an average result and a restaurant-quality appetizer. These tips will help you nail the perfect texture, flavor, and presentation every time.

First, always start with fresh shrimp. This might sound obvious, but it’s easy to overlook. Fresh shrimp have a firm texture and a slightly sweet aroma. If you use frozen ones, make sure to thaw them properly and pat them dry with paper towels. Excess water will make the wrappers soggy and prevent them from crisping. The goal is a Shrimp in a Blanket that’s crunchy on the outside and tender on the inside.

When making the marinade, take your time to pound or blend the garlic, cilantro root, and pepper until smooth. That mixture is the heart of Thai flavor. If you rush this step, the taste will be uneven. The combination of these ingredients gives Shrimp in a Blanket its signature aroma that fills your kitchen the moment you start frying.

Another big tip is to keep your spring roll wrappers moist while you’re working. Dry wrappers are difficult to roll and can crack when fried. I like to cover mine with a slightly damp kitchen towel to keep them soft. Also, don’t overfill the wrapper with pork spread or shrimp. A thin layer of filling ensures the rolls cook evenly.

When frying, make sure not to overcrowd the pot. If you drop too many shrimp in at once, the oil temperature will drop and the wrappers will soak up the oil instead of turning crisp. For the best Shrimp in a Blanket, fry in small batches and let the oil return to temperature before adding more.

To drain excess oil, lay the fried shrimp on a wire rack or paper towel. This helps keep them crisp longer. If you plan to serve them later, place them in a warm oven at about 200°F to keep them hot and crunchy.

You can also experiment with the dipping sauce. Traditional Thai chili sauce is amazing, but you can mix it with crushed peanuts, a splash of lime, or even mayonnaise for a creamier option. Some people like pairing Shrimp in a Blanket with a sweet plum sauce or spicy garlic sauce for a little twist.

One more small secret: adding a few drops of sesame oil to your pork mixture can deepen the flavor and give a subtle nutty aroma. It’s optional, but I find it adds a lovely touch that makes Shrimp in a Blanket even more irresistible.

Remember that Thai cooking is all about balance. Taste your marinade before using it. It should have a good mix of salty, sweet, and aromatic flavors. Once you master that, your Shrimp in a Blanket will taste just like the ones you find at authentic Thai restaurants.

Variations

One of the best things about Shrimp in a Blanket is how versatile it is. You can play around with the fillings, spices, and wrappers to create new versions while keeping the dish’s classic charm. Here are some delicious variations to try.

1. Thai Shrimp in a Blanket with Glass Noodles

If you’ve ever had Thai spring rolls with noodles inside, you’ll love this version. Mix a small handful of soaked glass noodles into the pork spread before wrapping. The noodles absorb the seasoning and add a chewy texture that complements the crisp wrapper beautifully. This version of Shrimp in a Blanket is especially popular at street food stalls in Bangkok, where texture contrast is key.

2. Garlic Shrimp in a Blanket Recipe

For garlic lovers, this twist will make your kitchen smell like heaven. Simply double the garlic in your marinade and add a pinch of chili flakes. The result is a bolder, spicier flavor that pairs perfectly with cold Thai beer or jasmine rice on the side. Garlic Shrimp in a Blanket is a must-try if you love strong, fragrant flavors.

3. Shrimp in a Blanket Chinese Style

This version leans toward Chinese influences. Instead of pork, use minced chicken and add a teaspoon of soy sauce and a hint of sesame oil to the mix. The flavor becomes more savory and subtle. The wrapping technique is similar, but you can use thinner wonton wrappers instead of spring roll wrappers. Serve with sweet and sour dipping sauce for an authentic Chinese Shrimp in a Blanket experience.

4. Thai Shrimp Rolls Fried with Vegetables

You can also tuck a few thin slices of carrots, bell peppers, or cabbage inside the wrapper along with the shrimp. This gives extra crunch and a colorful surprise when you bite into it. The vegetables soak up the flavor from the pork and shrimp mixture, making this variation fresh and satisfying.

5. Mini Shrimp in a Blanket Bites

If you’re serving these at a party or want something bite-sized, cut your wrappers into smaller triangles and use baby shrimp. Fry them just until golden. They look adorable on appetizer platters and are easy to eat in one bite.

The possibilities are endless. You can even air fry Shrimp in a Blanket if you want a lighter option. Just brush each roll lightly with oil and air fry at 375°F for about 8 minutes, flipping halfway through. The texture will be slightly different but still crisp and tasty.

Whatever variation you choose, the key is to keep the balance of flavors and the crispy texture. That’s what makes Shrimp in a Blanket such a timeless dish that can adapt to any taste or occasion.

Nutrition & Health Benefits

Although Shrimp in a Blanket is usually seen as a party appetizer or indulgent snack, it actually has several nutritional benefits when prepared with care. Let’s break it down and see why you can enjoy it without too much guilt.

Shrimp are naturally high in protein and low in calories. A serving of Thai Shrimp in a Blanket provides a good dose of lean protein, essential for muscle repair and energy. Shrimp also contain important nutrients like selenium, vitamin B12, and phosphorus, which help support your metabolism and immune system.

The pork mixture adds a bit of fat, but if you use lean pork, you’ll keep the dish balanced. You can even substitute with ground chicken or turkey to make it lighter. The egg in the mixture gives extra protein and helps the filling bind naturally without needing extra starch or fillers.

When it comes to calories, a single Shrimp in a Blanket has around 80 to 100 calories, depending on its size and how it’s fried. A portion of a few rolls can be enjoyed guilt-free, especially if you serve them with a fresh cucumber salad or steamed vegetables. For those tracking Thai Shrimp in a Blanket calories, air frying or baking instead of deep frying can reduce fat significantly while keeping the same great taste.

Cilantro and garlic are not only flavorful but also packed with health benefits. Garlic is known for its antibacterial and anti-inflammatory properties, which can boost immunity and improve heart health. Cilantro helps detoxify the body and aids digestion, making it a smart addition to fried foods like Shrimp in a Blanket.

If you want to make your Shrimp in a Blanket even healthier, use whole-wheat spring roll wrappers or rice paper for a lighter texture. You can also experiment with baking them on parchment paper at 400°F for about 12 minutes, flipping halfway through. The result is slightly different in texture but still crisp and satisfying.

Thai cooking has a way of balancing indulgence with freshness. Even when you’re eating something fried like Shrimp in a Blanket, the flavors are bright and the ingredients are clean. It’s a dish that can fit into a balanced diet when enjoyed in moderation.

Pair it with a side of steamed jasmine rice and a small salad, and you’ll have a complete meal that’s comforting, flavorful, and nourishing. That’s the beauty of Thai cuisine it brings together health, flavor, and joy in one plate.

Make-Ahead, Storage & Freezing

One of the reasons I love making Shrimp in a Blanket so much is that it’s a great recipe to prepare ahead of time. Whether you’re planning for a dinner party, a family gathering, or a weeknight meal, this dish fits perfectly into your schedule. It’s flexible, forgiving, and stores really well if you follow a few simple steps.

Making Shrimp in a Blanket Ahead of Time

You can prepare the entire batch of Shrimp in a Blanket in advance up to the frying stage. Start by wrapping all your shrimp with the pork mixture and spring roll wrappers, just as you normally would. Once wrapped, place them on a parchment-lined tray without touching each other. Cover the tray loosely with plastic wrap and refrigerate. They can stay like this for up to 24 hours.

When you’re ready to cook, simply heat your oil to 350°F and fry them straight from the fridge. You don’t need to bring them to room temperature, but make sure your oil stays hot enough to maintain that beautiful crispness. The cold shrimp will slightly lower the oil temperature, so fry in smaller batches for best results.

Freezing Instructions

If you want to make Shrimp in a Blanket far in advance, freezing works wonderfully. Arrange the wrapped shrimp in a single layer on a baking sheet and freeze them until solid, usually about two hours. Once frozen, transfer them to a freezer-safe bag or airtight container. Label them with the date and they’ll last up to two months.

When frying from frozen, do not thaw. Just fry directly from the freezer, adding about one extra minute to the cooking time. This keeps the wrapper crisp and prevents the filling from getting soggy. You can also air fry frozen Shrimp in a Blanket at 375°F for about 10 minutes, flipping halfway.

Storing Leftovers

If you happen to have leftovers (which honestly doesn’t happen often in my house), you can store cooked Shrimp in a Blanket in an airtight container in the refrigerator for up to three days. When reheating, the oven or air fryer works best. Bake them at 375°F for about 7 minutes or air fry for 4 minutes to bring back the crunch. Avoid microwaving them because that tends to make the wrappers soft.

You can also store leftover dipping sauce in a small jar. It usually stays fresh for a week in the fridge. Homemade sweet chili sauce or a mix of bottled Thai chili sauce and lime juice both work great.

The make-ahead and freezing options make Shrimp in a Blanket one of the most convenient appetizers to serve at parties. You can have everything prepped and ready, then fry just before serving for that irresistible hot, crunchy bite that makes everyone happy.

Common Mistakes to Avoid

Even though Shrimp in a Blanket seems simple, there are a few common mistakes that can affect the final result. Knowing what to avoid will help you get perfect crispy shrimp every time.

1. Wrappers Tearing or Bursting

This happens when the spring roll wrappers are too dry or rolled too tightly. Always keep the unused wrappers covered with a damp towel and handle them gently. Don’t roll too tightly around the shrimp, as air needs to escape during frying. A good wrap should be snug but not compressed.

2. Soggy Texture After Frying

If your Shrimp in a Blanket comes out soggy, it’s probably because the oil wasn’t hot enough. The right temperature is 350°F. When the oil is too cool, the wrappers absorb excess oil instead of crisping up. Use a kitchen thermometer if possible, or test with a small piece of wrapper before frying.

Another cause of soggy shrimp is overcrowding the pan. Fry only four to five pieces at a time. Let the oil return to the right temperature before adding more. That way, each Shrimp in a Blanket fries evenly and stays crispy.

3. Shrimp Curling Up

Shrimp naturally curl when cooked, which can make the rolls uneven. To prevent this, make a few small cuts on the underside of the shrimp before wrapping. This simple trick keeps them straight during frying and ensures they cook evenly.

4. Uneven Browning

Uneven browning happens if your oil isn’t deep enough or the shrimp aren’t flipped halfway. Make sure the oil completely covers each Shrimp in a Blanket as it fries, or gently turn them after a minute and a half to get a beautiful golden color on all sides.

5. Underseasoning the Pork Mixture

This is one of the most common mistakes. The pork mixture adds flavor to the entire roll, so don’t skip tasting it before wrapping. It should be slightly salty, garlicky, and fragrant. You can adjust the seasoning to your taste before using it.

Lastly, don’t forget to serve Shrimp in a Blanket immediately after frying. The crispness fades as it cools, so the best time to enjoy them is right when they come out of the oil.

With these mistakes avoided, your Shrimp in a Blanket will turn out golden, crispy, and delicious every time.

Cultural or Historical Background

Shrimp in a Blanket might look like a simple fried snack, but it carries a rich cultural story. In Thailand, it’s known as Goong Hom Pha, which translates to “shrimp wrapped in a blanket.” The word “hom pha” means to wrap in a sheet, referring to the delicate spring roll wrapper that hugs the shrimp like a cozy blanket.

This dish has its roots in Thai royal cuisine, where presentation and balance of flavor are everything. The royal chefs wanted dishes that were elegant yet easy to eat, perfect for formal gatherings and temple ceremonies. Shrimp in a Blanket fit that idea beautifully. The crisp texture and refined appearance made it a symbol of celebration.

Over time, the recipe spread from royal kitchens to street food stalls. Today, you can find Shrimp in a Blanket in almost every Thai market, restaurant, and even in home kitchens. It’s often served at weddings, family celebrations, and New Year festivals, where fried foods symbolize prosperity and happiness.

Interestingly, there are also regional variations across Thailand. In central Thailand, the dish tends to be delicate and light, with subtle seasoning. In the south, where flavors are bolder, you’ll often find chili paste or turmeric added to the pork mixture for a bit of heat. Northern Thai versions sometimes skip the pork and use just shrimp, herbs, and a touch of rice flour for simplicity.

As Thai cuisine spread around the world, Shrimp in a Blanket found new homes in different countries. In the United States, it became a popular appetizer at Thai restaurants, often served alongside satay skewers or spring rolls. Many people who first tried it here remember it as a “wow” moment—the contrast of crispy and tender textures, the bright dipping sauce, and that unmistakable Thai aroma.

Even in Chinese cuisine, there’s a similar idea called “shrimp rolls,” which may have influenced or been influenced by the Thai version. Both cultures celebrate the beauty of wrapping delicate fillings in thin sheets before frying, creating that satisfying crunch.

What makes the Thai version unique, though, is the blend of garlic, cilantro root, and white pepper. These ingredients define Thai seasoning and set Shrimp in a Blanket apart from other Asian appetizers.

Conclusion

A good recipe should make you feel capable and excited, and Shrimp in a Blanket does exactly that. You take simple ingredients, wrap with care, fry with attention, then share something that feels special. After you make Shrimp in a Blanket a couple of times, you will have your own rhythm. Your hands will spread the pork mixture without measuring, your knife will score each shrimp in seconds, and your oil will settle at the right heat like a well trained friend.

Keep a stack of wrappers in the freezer, a bag of shrimp in the back, and you can turn any evening into a Shrimp in a Blanket night. If you love routine, set a weekend snack tradition. If you love surprise, serve Shrimp in a Blanket as a welcome plate when friends drop by. Warm, crisp, and familiar, Shrimp in a Blanket is the kind of recipe that becomes a signature dish without you planning it.

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