Wesson Recipes

Shrimp Torpedoes with Tangy Pineapple Dip

Product Locator

Cooking Time

15 minutes

Prep Time

25 minutes

Serving Size

12

Looking for an appetizer that delivers big flavor and irresistible crunch? These Shrimp Torpedoes with Tangy Pineapple Dip are guaranteed to be a hit at holiday parties, game-day gatherings, cocktail hours, and special celebrations throughout the year. Marinated jumbo shrimp are wrapped in delicate spring roll wrappers and fried until perfectly golden and crisp, then paired with a sweet and tangy pineapple dipping sauce for a bite that’s packed with flavor and texture.

Made with Wesson Canola Oil, these shrimp torpedoes fry up beautifully crisp and golden while allowing the savory shrimp filling to remain tender and juicy. For over 125 years, Wesson oil has been a trusted staple in American kitchens, helping home cooks create delicious recipes with reliable results. Its light, neutral flavor lets the bold notes of ginger, soy, and sesame shine while delivering the crispy texture that makes these appetizers so memorable.

Each bite offers the perfect balance of savory, crunchy, sweet, and tangy flavors. The marinated shrimp provide a satisfying umami-rich center, while the pineapple dipping sauce adds a bright tropical twist that keeps guests coming back for more. Whether served as a passed appetizer, part of a holiday spread, or alongside other party favorites, these crispy shrimp torpedoes are an impressive yet approachable recipe that’s sure to disappear fast. Perfect for entertaining and easy to share, they’re the kind of appetizer that turns any gathering into a special occasion.

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CONTAINS:

shellfish, sesame oil

Ingredients

Pineapple Dip

Wesson Canola Oil 1 tbsp.

Garlic, minced 1 clove.

Onion, minced 1 tbsp.

Granulated sugar 2 tsp.

Pineapple juice 1/4 cup.

Salt 1/4 tsp.

Shrimp

Jumbo shrimp (13/15), raw 24 peeled & deveined, tails on.

Baking soda 1 tsp.

Soy sauce 3 tbsp.

Cilantro, chopped 1 tbsp.

Rice wine vinegar 1 tbsp.

Ginger, grated 2 tsp.

Sesame oil 1 tsp.

Spring roll wrappers 24 .

Sesame seeds 1/2 cup (optional).

Wesson Canola Oil 4 cups (for frying).

All-purpose flour 2 tbsp.

Cold water 3 tbsp.

Method

Pineapple Dip

To make dipping sauce, heat Wesson Canola Oil over medium in a saucepan. Sauté garlic until fragrant. Add onion and sugar and sauté, stirring until sugar melts and onions are lightly caramelized. Carefully add in pineapple and lemon juice (it may sputter). Reduce to simmer and cook for 5 minutes. Allow to cool and season with salt to taste. Set aside.

Shrimp

To make shrimp, in a large bowl filled with ice water, add shrimp and baking soda and stir to combine. Soak shrimp refrigerated for 30 minutes to one hour. This ensures plump and juicy shrimp.

While shrimp are soaking, make marinade by combining soy sauce, cilantro, vinegar, ginger, sesame oil and brown sugar.

Drain and rinse extremely well under cold running water. Pat shrimp dry with paper towels. Make 3 or four shallow slits in each shrimp along the underside where the swimmerets were approximately ¼” apart. This will help the shrimp to remain straight when cooking. Place dry shrimp in marinade and refrigerate for 15 to 30 minutes.

Assembly Method

While shrimp are marinating, heat Wesson Canola Oil in a large Dutch oven or deep fryer to 375ºF.

Remove shrimp from marinade to a paper towel lined baking sheet and pat dry. Combine flour and water to make your glue!

Take one spring roll wrapper and lay the shrimp along one side, leaving tail outside the wrapper. Roll once, fold up bottom and roll leaving half inch edge. Brush edge with flour mixture and roll the rest of the way.
If using sesame seeds, brush a little of the flour mixture on the torpedo and roll in sesame seeds. Fry until golden and serve with dipping sauce.

Tip: Roll cilantro leaves into the wrapper for variety