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Easy and quick Mustard Mayo Shrimp brings a mouthwatering appetizer to the table in less than 20 minutes. The deep-fried crispy shrimp coated with creamy and flavorful mustard mayonnaise sauce is absolutely delicious and addictive.
Mustard Mayo Shrimp Recipe
Mustard mayo shrimp is a delightful dish that presents succulent shrimp in a lightly deep-fried crispy shell and coated evenly with a tangy and creamy mayo sauce.
The contrast between the crispy exterior of the shrimp and the creamy sauce makes each bite satisfying. It’s utterly delicious and is sure a crowd-pleaser.
Why This Recipe Works
It’s one of the easiest shrimp recipes to make with only a few simple ingredients. It takes less than 20 minutes from preparation to finish, and the final result is amazing.
Mustard mayo shrimp is a dish that tends to be enjoyed by a wide range of palates. The combination of flavors and textures appeals to many people, making it a popular choice for gatherings, parties, or family meals.
It’s certainly a versatile dish that can be served on its own, alongside rice or noodles, or as part of a larger meal. You can make a large portion by simply doubling the ingredients; the total cost is a fraction of the restaurant’s price.
Recipe Ingredients
This homemade mustard mayo shrimp recipe brings you a restaurant-quality dish with no effort. You can easily find the ingredients from local grocery stores.
- Shrimp
- Egg yolk
- Salt
- Ground white pepper
- Chinese Shaoxing wine or Japanese cooking sake
- Corn starch
- Oil for deep-fry
The mustard mayonnaise sauce is the soul of this dish which only calls for three ingredients:
- Dijon mustard
- Japanese mayonnaise
- Lemon juice
See the recipe card for full information on ingredients.
How To Make Mustard Mayo Shrimp
This effortless recipe can be prepared by both novice and experienced cooks.
It starts with marinating the shrimp with salt, ground black pepper, Chinese Shaoxing wine, and corn starch.
Next, prepare the mustard mayonnaise sauce by combining dijon mustard, Japanese mayonnaise, and lemon juice in a small bowl. The Japanese mayonnaise provides a rich and creamy base, while the Dijon mustard adds a pleasant tanginess. A touch of lemon juice brightens the flavors and adds a refreshing note.
Then, deep-fry the shrimp to get a light yet crispy exterior.
Finally, gently toss the deep-fried shrimp in a creamy mustard mayo sauce, allowing the flavors to meld together. Then, serve immediately.
Cooking Tips
For the best result, please follow my tips below.
- Choose fresh large-size shrimp for the best taste. However, the frozen shrimp will also work for this recipe.
- Do Not overcrowd the pan while deep-frying the shrimp.
- When making the mayonnaise sauce, Dijon mustard can be substituted with wasabi.
- You may always adjust the amount of the ingredients when making a mustard mayonnaise sauce to suit your personal taste.
Frequently Asked Questions
Start by rinsing the shrimp under cold running water to remove any surface dirt or impurities. Then, pat the shrimp dry with paper towels.
Place the shrimp on a cutting board and locate the back of the shrimp, which is the curved side opposite the legs.
Using a sharp knife, make a shallow cut along the back of the shrimp, starting from the head end to the tail.
You should see a dark vein running along the length of the cut. Use the tip of your knife or a toothpick to lift and remove the vein from the shrimp. You can also use your fingers to pull it out gently.
Rinse the shrimp again under cold water to ensure the remaining vein are washed. Now the shrimp is ready for the recipe.
Since this recipe takes less than 30 minutes to make, I recommend making the dish just before serving for the best taste.
However, you can deep-fry the shrimp in advance and toss them with the mustard mayo sauce right before serving, which will also save some time.
This recipe has 159 calories per serving.
What To Serve With Mustard Mayo Shrimp
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Mustard Mayo Shrimp
Ingredients
- 1/2 lb (250 grams) shrimp or tiger prawn , shelled and deveined
- 1 egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon Chinese Shaoxing wine or Japanese cooking sake
- 2 tablespoons corn starch
- 2 cups vegetable oil, for frying
Mustard Mayonnaise Sauce
- 5 tablespoons Japanese mayonnaise
- 1 tablespoon Dijon mustard
- 3 drops lemon juice
Instructions
- Rinse, devein, and pat the shrimp dry with paper towels. Place the shrimp in a large bowl and marinate them with egg yolk, salt, ground white pepper, Chinese Shaoxing wine, and cornstarch. Gently rub the shrimp to ensure the marinade coats them evenly. Let them sit for 10 minutes.
- In a small bowl, prepare the mustard mayonnaise sauce by combining Japanese mayonnaise, Dijon mustard, and lemon juice. Stir well and set aside.
- Heat a small saucepan with oil over medium-high heat. Gently drop the shrimp into the pan in batches and deep-fry them for 2 minutes, or until golden brown.
- Transfer the shrimp to a plate lined with paper towels to drain excess oil.
- Finally, gently toss the deep-fried shrimp with the mustard mayonnaise sauce in a bowl. Serve immediately, garnished with freshly chopped parsley on top.
Video
Notes
- Choose fresh large-size shrimp for the best taste. However, the frozen shrimp will also work for this recipe.
- Do Not overcrowd the pan while deep-frying the shrimp.
- When making the mayonnaise sauce, Dijon mustard can be substituted with wasabi.
- You may always adjust the amount of the ingredients when making a mustard mayonnaise sauce to suit your personal taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size of shrimp/prawns are you recommending/using?
Medium or large shrimp/prawns will work for this recipe.
It looks great, how long do you fry the shrimps for ?
Deep fry the shrimps for 1 minute or a little bit longer depending on the size. Once the shrimps become crispy and golden brown, remove them from the pan.
What is the DIFFERENCE between Mayo and JAPANESE MAYO? I would probably be MAKING my own mayo instead of store-bought but I am curious what makes the Japanese mayo so different?
Japanese mayo tastes eggy, tangy, and sweet. It’s made with rice vinegar or apple-cider vinegar, which contains low in acid compares to American mayo.
CAN I USE THE MAYO I HAVE, BEST FOODS?
Yes, you can.
Can Hellman’s be substituted?
Yes, you can.