September 8, 2016

Shrimp Tempura Roll Dip + Appetizer

Shrimp Tempura Roll Dip

Shrimp Tempura Roll Dip

I was tasked to bring an appetizer for Labor Day weekend, and per the usual, I kept putting it off. I figured inspiration would eventually strike. And it sure did! In the form of Shrimp Tempura Roll Dip!

I’ve been craving sushi quite a bit lately. Especially my beloved classic, the Shrimp Tempura Roll.

This appetizer is super easy — and it was the hit of the party! I think all in all, my groceries were roughly $30 including crackers. We had over 2 pounds of dip and left with a small batch of leftovers, too. And the best part if you’re an expecting mama like me? Everything is cooked! Score!

Shrimp Tempura Roll Dip


This one is easy, so there really isn’t much more to say than to follow the recipe!

The key component is ensuring that you have a light mayo just to get everything to stick together without going overboard on saturated fat. Something like Chosen Foods Avocado Oil Mayo or Kraft Olive Oil Mayo would work great!

As far as the more unique items, you can find panko bread crumbs, seaweed sushi nori sheets, and sriracha mayo in any grocery store in the Asian Food Aisle.

Shrimp Tempura Roll Dip

If you have any questions when trying this Shrimp Tempura Roll Dip, just holler in the comments below! I’d be happy to help.




Shrimp Tempura Roll Dip

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes

Yields: 8 - 10 servings

Shrimp Tempura Roll Dip

The easiest appetizer for the (cooked) sushi lover!

  • Medium Shrimp, Cooked, Tail-Off, 1 lb.
  • Crab Meat (or Imitation Crab Meat), 1 lb.
  • Avocado Oil Mayo (or similar), 1/2 cup + 1/4 cup
  • Shredded Carrots, 1/2 cup
  • Panko Bread Crumbs, 1/4 cup
  • Sushi Nori Seaweed Sheets, 6 sheets
  • Lime Juice, 1 tsp
  • Garlic Powder, 1/2 tsp
  • Salt, 1/4 tsp
  • Toppings: Avocado & Sriracha Mayo, to taste
  1. In a food processor, combine crab, carrots, 1/2 cup mayo, nori seaweed sheets and lime juice.
  2. Rinse and chop your shrimp, ensuring that the tails are off.
  3. In a large bowl, mix together your chopped shrimp with the crab mixture, adding 1/4 cup mayo, bread crumbs, salt, and garlic.
  4. Top with avocado and sriracha mayo to taste. Serve on nori seaweed sheets or crackers.