These crispy Shrimp Stuffed Potatoes are made with thin-sliced potatoes wrapped around a juicy shrimp filling. So easy, so delicious, and ready in just 35 minutes. Bake, air fry, or pan-fry—your choice!
I’ve always believed that shrimp and potato are a perfect match, especially in salads. On my blog, you can find recipes like my Shrimp and Potato Warm Salad and Lettuce and Mashed Potato Salad with Shrimp that showcase this wonderful combination.
The recipe I’m sharing today, however, takes a different approach. Instead of stuffing potatoes directly with shrimp, I slice the potatoes thinly and wrap them around the shrimp filling. It creates beautiful little rolls that are as delicious as they are elegant.
What I love most is how effortless it is. The ingredients are simple, the steps are straightforward, and the final dish looks like something you’d serve to impress guests.
At the end, I like to drizzle the rolls with chili oil for a bit of heat, but feel free to omit this if you prefer a milder flavor. The recipe is completely adaptable to your taste preferences!
Why You’ll Love This Recipe
- Crispy outside, juicy inside — thinly sliced potatoes bake up beautifully golden while the shrimp mixture becomes bouncy and tender.
- Simple ingredients, impressive results — everything is easy to find, but the finished rolls look gourmet.
- Flexible cooking methods — bake, air fry, or pan sear.
- Family-friendly and customizable — mild as-is, or add chili oil and cheese to level up the flavor.
- Quick to prepare — ready in 35 minutes including marinating and preheating.
Ingredients and substitutions
- Potato – Choose a yellow potato with medium starch content. I recommend this variety because it turns crisp when baked and stays pleasantly firm instead of becoming mushy.
- Shrimp Paste – Use fresh, high-quality shrimp paste that’s naturally bouncy and juicy. Look for one without too much added starch, or make your own for the best texture.
- Corn Kernels – Sweet corn is perfect here because it adds a subtle sweetness. If using frozen corn, just thaw it first.
- Carrot – Finely grated carrot adds a subtle sweetness and a pop of color to the filling. It’s optional, but it does enhance both the visual appeal and the nutritional value.
- Salt (for marinating) – Salting the potato slices is a crucial step. It draws out moisture, softening them so they become flexible and won’t break when you roll them. It also seasons the potato from within.
- Olive Oil – A light brushing of oil is essential for achieving a golden and crispy exterior. Any neutral cooking oil like avocado or canola oil can be used as a substitute.
- Chili Oil – This adds a wonderful kick of heat and aroma at the end. If you don’t enjoy spice, you can simply omit it or brush the rolls with a different sauce like barbecue or sweet chili.
How to make Shrimp Stuffed Potato Rolls
Step 1: Prepare the potato slices
Peel the potato. Using a sharp knife or a mandoline for evenness, slice it into very thin rounds, about 2-3mm thick. Uniform thickness is key for even cooking.
Place the slices in a large bowl, add the 2g of salt, and use your hands to toss and massage them gently. Let them marinate for 10 minutes. You will notice the slices become soft and pliable.
After marinating, rinse the potato slices, then pat them thoroughly dry with a clean kitchen towel or paper towels.
Step 2: Make the shrimp filling
While the potatoes are marinating, prepare the filling. Finely chop the carrot.
In a mixing bowl, combine the 150g of shrimp paste, 30g of corn kernels, and the chopped carrot. Mix everything together until it is well-combined and the mixture feels sticky and cohesive.
Step 3: Assemble the rolls
Take one dried potato slice. Place a small spoonful (about a heaping teaspoon) of the shrimp mixture in the center of the slice.
Gently bring the two ends of the potato slice up and over the filling, overlapping them slightly to form a small roll.
Secure the roll by inserting a toothpick horizontally through the seam where the potato overlaps, ensuring it goes through both the potato and the shrimp filling. Repeat with the remaining potato slices and filling.
Place the assembled rolls in an air fryer basket or on a parchment-lined baking sheet. Brush the top lightly with olive oil for crispness.
Step 4: Cook the rolls
Preheat your air fryer to 180°C (356°F) for 3 minutes. If using an oven, preheat it to the same temperature for about 5 minutes.
Cook the rolls for approximately 15 minutes, or until the potato wrappers are golden brown and crispy, and the shrimp filling is fully cooked through and opaque.
Step 5: Serve
Carefully remove the rolls from the air fryer or oven. While they are still hot, you can brush them lightly with chili oil if desired.
Sprinkle with dried parsley for garnish. Remember to remove the toothpicks before serving. Enjoy them immediately while they are hot and crispy.
Storage
These potato rolls are best enjoyed straight from the oven or air fryer when their texture is at its peak. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in an air fryer or a 160°C (320°F) oven for 3-5 minutes to re-crisp the potato. They are not ideal for freezing.
Tips & tricks
- Slice Potatoes Thinly and Evenly: This is the most important step for success. Thin slices will soften during marinating and become crisp when cooked, while thick slices may break and won’t crisp up properly.
- Dry the Potatoes After Rinsing: Ensuring the potato slices are thoroughly dry after rinsing helps the oil adhere and promotes better browning and crisping.
- Don’t Overfill the Rolls: Use a moderate amount of filling to prevent the rolls from bursting open during cooking. It’s easier to make a second batch than to fix overstuffed ones.
- Check for Doneness: The shrimp is cooked when it has turned from translucent grey to a solid, opaque white and pink color. The potato should be easily pierced with a fork.
Frequently asked questions
Can I make these in a regular oven?
Yes, absolutely. Preheat your oven to 180°C (356°F) and bake the rolls on a parchment-lined baking sheet for about 15-18 minutes, or until golden and cooked through.
My potato slices keep breaking when I try to roll them. What am I doing wrong?
They likely need to marinate longer. The salt draws out moisture and breaks down the potato’s structure, making it flexible. Ensure you are slicing them thinly enough (2-3mm) and marinating for the full 10 minutes.
Can I prepare these ahead of time?
You can assemble the rolls up to a few hours in advance, keep them covered in the refrigerator, and then cook them just before serving. This makes them a great option for parties.
Shrimp Potato Rolls – Simple, Crispy & So Delicious
Ingredients
For the Potato Rolls & Filling
- 1 potato approx. 300g
- 150 g shrimp paste
- 30 g corn kernels
- 50 g carrot finely chopped
- 2 g salt
For Cooking & Finishing
- 10 ml olive oil
- Chili oil to taste
- Dried parsley for garnish
Instructions
Step 1: Prepare the potato slices
- Peel the potato. Using a sharp knife or a mandoline for evenness, slice it into very thin rounds, about 2-3mm thick. Uniform thickness is key for even cooking.
- Place the slices in a large bowl, add the 2g of salt, and use your hands to toss and massage them gently. Let them marinate for 10 minutes. You will notice the slices become soft and pliable.
- After marinating, rinse the potato slices, then pat them thoroughly dry with a clean kitchen towel or paper towels.
Step 2: Make the shrimp filling
- While the potatoes are marinating, prepare the filling. Finely chop the carrot.
- In a mixing bowl, combine the 150g of shrimp paste, 30g of corn kernels, and the chopped carrot. Mix everything together until it is well-combined and the mixture feels sticky and cohesive.
Step 3: Assemble the rolls
- Take one dried potato slice. Place a small spoonful (about a heaping teaspoon) of the shrimp mixture in the center of the slice.
- Gently bring the two ends of the potato slice up and over the filling, overlapping them slightly to form a small roll.
- Secure the roll by inserting a toothpick horizontally through the seam where the potato overlaps, ensuring it goes through both the potato and the shrimp filling. Repeat with the remaining potato slices and filling.
- Place the assembled rolls in an air fryer basket or on a parchment-lined baking sheet. Brush the top lightly with olive oil for crispness.
Step 4: Cook the rolls
- Preheat your air fryer to 180°C (356°F) for 3 minutes. If using an oven, preheat it to the same temperature for about 5 minutes.
- Cook the rolls for approximately 15 minutes, or until the potato wrappers are golden brown and crispy, and the shrimp filling is fully cooked through and opaque.
Step 5: Serve
- Carefully remove the rolls from the air fryer or oven. While they are still hot, you can brush them lightly with chili oil if desired.
- Sprinkle with dried parsley for garnish. Remember to remove the toothpicks before serving. Enjoy them immediately while they are hot and crispy.
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