Spicy Shrimp Wrapped in Zucchini with Tomato Sauce and Crispy Eggplant
Recipe by JunsKitchen
A celebratory summer dish featuring large shrimp wrapped in thin zucchini slices and rice paper, coated with crushed Flaming Hot Cheetos, deep‑fried to crisp, served with a silky tomato‑shrimp bisque and pan‑fried, oven‑finished eggplant.
MediumJapanese FusionServes 2
Printable version with shopping checklist
Source Video
10m
Prep
43m
Cook
10m
Cleanup
1h 3m
Total
Cost Breakdown
Total cost:$19.11
Per serving:$9.56
Critical Success Points
- • Cleaning shrimp tails and joints to prevent oil splatter.
- • Scoring eggplant to ensure quick, even frying.
- • Maintaining oil at 350°F for a crisp, non‑greasy coating.
- • Straining the tomato sauce for a smooth texture.
Safety Warnings
- • Hot oil can cause severe burns; use a thermometer and keep a lid nearby.
- • Handle raw shrimp with clean hands and sanitize surfaces to avoid cross‑contamination.
- • Be cautious when straining hot sauce; use oven mitts.
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