For extra crispy shrimp, double-dredge them in the flour mixture before frying. Adjust the amount of cayenne pepper to your preference. If you like it really spicy, add more to both the shrimp marinade and the finished rolls. Make the crab aioli ahead of time and store it in the refrigerator for up to 2 days. This allows the flavors to meld together beautifully. Be sure the oil is hot enough before frying the shrimp. If the oil isn't hot enough, the shrimp will absorb too much oil and won't be as crispy. Serve these rolls immediately after frying the shrimp for the best texture and flavor.
Vincenzo Russel
Jun 15, 2025I made this for a party and it was a huge hit! Everyone raved about it.
Melba Hirthe
May 22, 2025The spice level is perfect – not too hot, but definitely has a kick.
Juvenal Leannon
May 18, 2025This recipe is amazing! The shrimp are so crispy and flavorful, and the crab aioli is the perfect complement.
Rocio Schowalter
May 14, 2025I love the addition of tarragon to the crab aioli. It adds a nice touch of freshness.
Peter Spinkapredovic
Mar 5, 2025The instructions were very clear and easy to follow.
Marcelle Kub
Feb 16, 2025Next time I'll try using a different type of hot sauce to change up the flavor.
Ozella Okon
Feb 3, 2025I added a little bit of Old Bay seasoning to the flour mixture for extra flavor.
Amanda Cremin
Jan 23, 2025This is my new go-to recipe for shrimp rolls!