Shrimp dishes are a favorite among seafood lovers, and this Mustard Mayo Shrimp is no exception. With its golden, crispy coating and a creamy, tangy sauce, it delivers a restaurant-quality experience right at home. Whether you’re preparing it as an appetizer for a gathering or serving it as a main course alongside a fresh salad or rice, this dish is incredibly easy to make and packed with flavor. The combination of deep-fried shrimp and a smooth, zesty mustard mayo sauce creates a balance of textures and tastes that will leave you craving more.
PrintMustard Mayo Shrimp: A Crispy, Flavorful Delight for Home Cooks
Crispy shrimp with a tangy twist! This Mustard Mayo Shrimp is coated in a flavorful, creamy mustard-mayo mix, then fried to golden perfection. The result? A crunchy, juicy, and absolutely irresistible dish that’s perfect for beginners and seafood lovers alike. Whether you serve it as a snack, over rice, or with a fresh salad, it’s guaranteed to be a hit. Ready in minutes, packed with flavor—what more could you ask for?
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- Total Time: 15 minutes
- Yield: 3 servings 1x
Ingredients
- ½ lb (250g) shrimp or tiger prawns – Shelled and deveined. Use fresh or frozen shrimp, but if using frozen, make sure to thaw them completely and pat them dry before marinating.
- 1 egg yolk – Helps bind the seasoning to the shrimp and adds richness. If you prefer, you can use a whole egg for a lighter batter.
- ½ teaspoon salt – Enhances the natural flavors of the shrimp.
- ¼ teaspoon ground white pepper – Adds a mild heat without overpowering the dish. You can substitute with black pepper if needed.
- 1 tablespoon Chinese Shaoxing wine or Japanese cooking sake – Adds depth of flavor. If unavailable, substitute with dry sherry or chicken broth.
- 2 tablespoons cornstarch – Helps create a crispy texture when frying. Potato starch or all-purpose flour can also work.
- 2 cups vegetable oil – For frying. Use neutral oils like canola, sunflower, or peanut oil for best results.
Instructions
Step 1: Prepare the Shrimp
- Clean the shrimp: If using fresh shrimp, peel and devein them. If using frozen shrimp, thaw completely and pat them dry with paper towels to remove excess moisture.
- Marinate the shrimp: In a large bowl, combine the shrimp with egg yolk, salt, white pepper, Shaoxing wine (or substitute), and cornstarch. Mix well, ensuring each shrimp is evenly coated. Let the shrimp marinate for 10 minutes to absorb the flavors.
Step 2: Make the Mustard Mayo Sauce
- In a small bowl, combine the Japanese mayonnaise, Dijon mustard, and lemon juice. Mix thoroughly until smooth and set aside. This sauce can be made ahead and refrigerated for up to two days.
Step 3: Deep Fry the Shrimp
- Heat the oil: Pour vegetable oil into a small saucepan and heat over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of batter or breadcrumb into the oil—if it sizzles and rises immediately, the oil is hot enough.
- Fry in batches: Carefully add the marinated shrimp to the hot oil in small batches, ensuring they don’t overcrowd the pan. Fry for about 2 minutes or until golden brown and crispy.
- Drain the excess oil: Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels to remove excess oil.
Step 4: Toss and Serve
- In a large bowl, gently toss the fried shrimp with the prepared mustard mayo sauce until well coated.
- Garnish with freshly chopped parsley or green onions for added color and freshness. Serve immediately while hot and crispy.
Notes
- How to tell if the shrimp is cooked: Shrimp turns from translucent gray to opaque pink and curls into a “C” shape when fully cooked. Avoid overcooking, as shrimp can become rubbery.
- Avoid soggy shrimp: Always pat shrimp dry before marinating to ensure a crispier texture when fried.
- Best oil for frying: Use neutral oils with high smoke points like canola or peanut oil. Avoid olive oil as it burns at high temperatures.
- Adjusting the sauce: If you prefer a stronger mustard flavor, increase the Dijon mustard slightly. For a milder taste, add a bit more mayo.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
This recipe is perfect for beginners who want to experiment with deep frying but don’t want to deal with complex steps or lengthy preparation times. It comes together in less than 20 minutes, making it a fantastic option for a quick meal or an impressive appetizer. The marinade enhances the natural sweetness of the shrimp, while the crispy coating provides a delightful crunch. The mustard mayo sauce ties everything together with its creamy texture and slightly tangy, savory kick. Even if you’ve never fried shrimp before, this step-by-step guide will make the process simple and foolproof.
Why This Recipe is Great for Beginners
- Quick and Easy: The entire dish comes together in about 20 minutes, making it ideal for busy cooks.
- Minimal Ingredients: You only need a handful of pantry staples, plus fresh shrimp, to create this flavorful dish.
- Beginner-Friendly Cooking Techniques: This recipe introduces essential cooking skills like marinating, deep frying, and making a simple sauce—all explained in a way that’s easy to follow.
- Customizable: You can adjust the sauce’s tanginess, spice level, or even switch up the protein if needed.
Ingredients and Substitutions
Here’s everything you need to make Mustard Mayo Shrimp:
For the Shrimp
- ½ lb (250g) shrimp or tiger prawns – Shelled and deveined. Use fresh or frozen shrimp, but if using frozen, make sure to thaw them completely and pat them dry before marinating.
- 1 egg yolk – Helps bind the seasoning to the shrimp and adds richness. If you prefer, you can use a whole egg for a lighter batter.
- ½ teaspoon salt – Enhances the natural flavors of the shrimp.
- ¼ teaspoon ground white pepper – Adds a mild heat without overpowering the dish. You can substitute with black pepper if needed.
- 1 tablespoon Chinese Shaoxing wine or Japanese cooking sake – Adds depth of flavor. If unavailable, substitute with dry sherry or chicken broth.
- 2 tablespoons cornstarch – Helps create a crispy texture when frying. Potato starch or all-purpose flour can also work.
- 2 cups vegetable oil – For frying. Use neutral oils like canola, sunflower, or peanut oil for best results.
For the Mustard Mayonnaise Sauce
- 5 tablespoons Japanese mayonnaise – Creamier and slightly sweeter than regular mayo. If you don’t have it, regular mayonnaise with a dash of rice vinegar and sugar will work.
- 1 tablespoon Dijon mustard – Provides tang and depth. You can use yellow mustard for a milder flavor.
- 3 drops lemon juice – Balances the sauce with a hint of acidity. Fresh lemon juice is best, but bottled lemon juice will work in a pinch.
Step-by-Step Instructions
Step 1: Prepare the Shrimp
- Clean the shrimp: If using fresh shrimp, peel and devein them. If using frozen shrimp, thaw completely and pat them dry with paper towels to remove excess moisture.
- Marinate the shrimp: In a large bowl, combine the shrimp with egg yolk, salt, white pepper, Shaoxing wine (or substitute), and cornstarch. Mix well, ensuring each shrimp is evenly coated. Let the shrimp marinate for 10 minutes to absorb the flavors.
Step 2: Make the Mustard Mayo Sauce
- In a small bowl, combine the Japanese mayonnaise, Dijon mustard, and lemon juice. Mix thoroughly until smooth and set aside. This sauce can be made ahead and refrigerated for up to two days.
Step 3: Deep Fry the Shrimp
- Heat the oil: Pour vegetable oil into a small saucepan and heat over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of batter or breadcrumb into the oil—if it sizzles and rises immediately, the oil is hot enough.
- Fry in batches: Carefully add the marinated shrimp to the hot oil in small batches, ensuring they don’t overcrowd the pan. Fry for about 2 minutes or until golden brown and crispy.
- Drain the excess oil: Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels to remove excess oil.
Step 4: Toss and Serve
- In a large bowl, gently toss the fried shrimp with the prepared mustard mayo sauce until well coated.
- Garnish with freshly chopped parsley or green onions for added color and freshness. Serve immediately while hot and crispy.
Beginner Tips and Notes
- How to tell if the shrimp is cooked: Shrimp turns from translucent gray to opaque pink and curls into a “C” shape when fully cooked. Avoid overcooking, as shrimp can become rubbery.
- Avoid soggy shrimp: Always pat shrimp dry before marinating to ensure a crispier texture when fried.
- Best oil for frying: Use neutral oils with high smoke points like canola or peanut oil. Avoid olive oil as it burns at high temperatures.
- Adjusting the sauce: If you prefer a stronger mustard flavor, increase the Dijon mustard slightly. For a milder taste, add a bit more mayo.
Serving Suggestions
- As an Appetizer: Serve with toothpicks or on a platter with extra mustard mayo sauce on the side for dipping.
- With Rice: Pair with steamed white or garlic rice for a complete meal.
- In a Wrap: Use the shrimp in a tortilla with lettuce, avocado, and extra sauce for a shrimp wrap.
- With a Side Salad: Serve alongside a fresh green salad dressed with a light vinaigrette to balance the richness of the shrimp.
Storage Tips
- Refrigeration: Store leftover shrimp in an airtight container in the refrigerator for up to two days. Keep the sauce separate for best results.
- Reheating: Reheat shrimp in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving, as it can make the shrimp soggy.
- Make-Ahead Sauce: The mustard mayo sauce can be made in advance and stored in the fridge for up to three days.
Final Thoughts
Mustard Mayo Shrimp is an easy yet indulgent dish that brings bold flavors and crispy textures to the table in just 20 minutes. Whether you’re a beginner learning the basics of deep frying or a seasoned cook looking for a quick and flavorful recipe, this dish is sure to impress. The combination of crispy fried shrimp and the tangy, creamy mustard mayo sauce creates a perfect balance that will keep you coming back for more. If you try this recipe, let us know how it turns out. Did you add your own twist? Share your experience and tips in the comments!