Kitchen notes · a little help before you start
Mustard Mayo Shrimp
Crisp fried shrimp get a rich, tangy coating of mustard mayonnaise in this generous dish. Lemon adds a bright note to the creamy sauce, while the lightly golden crust gives each tender shrimp a satisfying little crunch.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 3
- Ingredients
- 10 listed
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Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Dry before marinating
Pat the cleaned shrimp dry before rubbing in the egg yolk, seasonings, wine and cornstarch mixture.
2. Fry in batches
Add the shrimp to the hot oil in batches so the pan stays uncrowded while they fry.
3. Drain before saucing
Transfer the golden shrimp to paper towels to drain excess oil before tossing them with mustard mayonnaise.
Get to know the ingredients
Shrimp
Shelled, deveined shrimp or tiger prawns are listed; coat them evenly and marinate for ten minutes.
Mayonnaise
Combine Japanese mayonnaise with Dijon and lemon juice for the sauce before you start frying the shrimp.
Cooking wine
Chinese Shaoxing wine or Japanese cooking sake can be used in the short shrimp marinade.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Mustard Mayo Shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss gently
Gently coat the drained shrimp with mustard mayonnaise and serve immediately, with fresh parsley if desired.
A little more help as you go
Prepare sauce first
Stir the sauce together and set it aside before frying so it is ready for the hot shrimp.
Watch for golden color
Fry for about two minutes, looking for golden brown shrimp before draining them on paper towels.
A few questions you might have
Can I use frozen shrimp?
You can use frozen shrimp as well as fresh shrimp for this recipe; clean and dry them before marinating.
How long do the shrimp marinate?
Rub the marinade evenly over the shrimp and let them sit for ten minutes before frying.
Can I substitute the Dijon?
You can use wasabi as an alternative to Dijon mustard in the mayonnaise sauce for the shrimp.
When do I add the sauce?
Drain the fried shrimp on paper towels first, then gently toss them with the prepared mustard mayonnaise.
Should I fry all the shrimp together?
Fry in batches and avoid crowding the pan.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.