Potato wrapped shrimp

By Spencer Watts
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  • 16 shrimp (size 16-20), raw
  • 4 large russet potatoes
  • Canola oil, for frying
  • Salt, to taste
  • 1 lemon, cut into wedges


  1. Peel russet potatoes. Using a spiralizer, cut potatoes into long strings and keep in a bowl with cold water.
  2. Clean shrimp by deveining and removing the shells, while keeping the tails.
  3. Using a sharp knife, lay the shrimp so that it curls up and make a few tiny cuts across the belly. This will keep the shrimp straight when we fry them.
  4. Pat the shrimp and potato strings dry before wrapping each shrimp in potato strings.
  5. A trick for this is to hold the shrimp by the tail, and wrapping the shrimp with the potato strings while moving downwards until you reach the end, and cut the remaining potato string.
  6. Heat frying oil to 350F – 375F (180C – 190C), and fry shrimp for five to six minutes or until shrimp is pink and potato is golden brown.
  7. Remove shrimp from the oil and place on a paper towel to drain excess liquid.
  8. Season with salt, and serve hot with lemon wedges.


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