Japanese Ebi Mayo. Crispy fried shrimp tossed in a sweet, tangy, creamy mayo sauce. A delicious shrimp dish that is quick and easy to make with minimal ingredients in 30 minutes. A great appetizer, side or main dish for the family to enjoy!
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What is Ebi Mayo?
In Japanese, "Ebi mayo" means "shrimp mayonaise" in translation. Ebi Mayo is a delicious crispy shrimp dish coated in a creamy, sweet mayo sauce made of ketchup, condensed milk, sugar, vinegar and salt.
These tasty Asian prawns are commonly served for dinner or lunch at Japanese restaurants and are best paired with steamed rice and vegetables!
It's a popular dish among Japanese locals! Ebi mayo can easily be made at home with simple ingredients with a fast cooking process because the sauce requires no cooking at all!
This Japanese dish is also a great way to add more seafood to your diet, especially for picky eaters! Anything that is battered, fried and coated in a creamy sauce is a winner in my books.
I share how to make this Japanese shrimp recipe step-by-step with a video and I hope you enjoy this recipe as much as I do!
Jump to VideoIngredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Jumbo Shrimp: fresh or frozen shrimp both work. I recommend black tiger shrimp as they're juicy and plump but pacific white or any large shrimp will work. Get easy peel and pre-deveined shrimp to make the preparation quicker!
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Dried Parsley Flakes: optional garnish
Shrimp Batter
- Potato starch: or substitute with cornstarch
- Cake flour: this isn't the same as all-purpose flour as it contains a lower protein content. Or substitute cake flour with ⅓ levelled cup of all-purpose flour and remove 2 teaspoon of the all-purpose flour and replace with cornstarch, potato starch or arrowroot starch.
- Salt
- Cold water: it must be cold water for a light crispy batter.
Shrimp Sauce
- Japanese Mayo: aka kewpie mayo. This is a creamier than traditional mayonnaise. It contains oil, egg yolks without egg whites, and vinegar. The Asian grocery store sells this in a clear plastic tube with a red cap. Or substitute with regular mayonnaise as a last resort.
- Ketchup
- Condensed Milk
- Rice Vinegar: or substitute with apple cider vinegar or white vinegar.
- Salt
- White Granulated Sugar
- Dried parsley flakes: optional garnish
Expert Tips
- Make sure to use very cold water for best results in the shrimp batter.
- Whisk dry ingredients first before adding in the water. This allows for even distribution of the flour, starch and salt.
- Make sure your prawns or shrimp have defrosted overnight in the fridge. If they have not, place them in cold water for at least 5 minutes to help thaw them.
- Fry shrimp in small batches to maintain oil temperature so shrimp can get crispy.
- Don't overcook the shrimp. Once it curls and is pink, quickly remove from oil.
- Transfer fried shrimp to a wire rack or a paper-towel lined plate to remove excess oil which creates soggy shrimp.
Instructions
Below are step-by-step instructions on how to make ebi mayo:
- To create our shrimp batter: In a large bowl, add potato starch, cake flour, salt and whisk together. Then pour in cold water and whisk again until combined. Set aside.
- In another large bowl, whisk together shrimp sauce ingredients until well combined. Set aside.
- If needed, peel and devein shrimp. Pat the peeled shrimp dry with paper towels to remove any excess moisture and add shrimp to batter. Mix together.
- Heat vegetable oil in a large pan or large wok on medium heat. Make sure oil reaches 350 F with a digital instant read thermometer or dip a wooden utensil and look for rapid bubbles to form.
- Fry battered shrimp in small batches for 2 minutes until crispy, curled and pink, flipping over halfway through. Do not overcrowd the oil or this can cause the shrimp to not become crispy. For extra crispy shrimp, drizzle 1 teaspoon of the remaining batter over each piece of shrimp as it fries (optional).
- Remove and transfer fried shrimp onto a wire rack or a paper towel lined plate to remove excess oil to maintain its crispy texture.
- Pour the shrimp sauce over fried shrimp and gently mix. Garnish with dried parsley flakes. Enjoy immediately!
Storage
- This is best consumed immediately or the shrimp will lose it's crispy texture over time and it tends to taste less fresh over time.
- Leftovers will last up to 3 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer-friendly? I don't recommend freezing ebi mayo because the shrimp coating will become soggy and mushy.
Pairing Suggestions
Ebi mayo serves well with:
- starters like Miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing, Shrimp Tempura, Panko Shrimp or Korokke
- protein dishes like Chicken Katsu or Tonkatsu, Karaage, Teriyaki Tofu, Teriyaki Chicken, or Ginger Miso Salmon.
- steamed rice or rice dishes like Oyakodon, Omurice, Pork Katsu Onigirazu, Tenmusu (Shrimp Tempura Rice Ball) or Katsudon
- other noodle dishes like Yaki Udon, Creamy Mushroom Udon, or Udon Carbonara
FAQ
Ebi mayo can be made up to 2-3 days in advance and stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or in a pan on the stovetop on medium heat. I would recommend storing the fried shrimp separate from the sauce if possible so the shrimp coating doesn't get soggy.
The shrimp can be substituted with diced chicken, pork, sturdy white fish, or extra-firm tofu but please ensure the chicken or pork/fish is cooked to an internal temperature of 165 F or 145 F with an instant read thermometer.
📖 Recipe
Quick & Easy Ebi Mayo
Ingredients
- 1 lb shrimp jumbo size
- 2 cups vegetable oil or any neutral oil
- ¼ teaspoon dried parsley flakes optional garnish
Shrimp Batter
- ⅓ cup potato starch or cornstarch
- ⅓ cup cake flour or see Notes below for a substitute
- ¼ teaspoon salt
- ½ cup water very cold
Shrimp Sauce
- 5 tablespoon Japanese mayo (aka Kewpie Mayo) or sub with regular mayo
- 2 tablespoon ketchup
- 5 tablespoon sweetened condensed milk
- 1 tablespoon rice vinegar or white vinegar/apple cider vinegar
- ½ teaspoon white granulated sugar
- ¼ teaspoon salt
Instructions
- To create our shrimp batter: In a large bowl, add potato starch, cake flour, salt and whisk together. Then pour in cold water and whisk again until combined. Set aside.
- In another large bowl, whisk together shrimp sauce ingredients until well combined. Set aside.
- If needed, peel and devein shrimp. Pat the peeled shrimp dry with paper towels to remove any excess moisture and add shrimp to batter. Mix together.
- Heat vegetable oil in a large pan or large wok on medium heat. Make sure oil reaches 350 F with a digital instant read thermometer or dip a wooden utensil and look for rapid bubbles to form.
- Fry battered shrimp in small batches for 2 minutes until crispy, curled and pink, flipping over halfway through. Do not overcrowd the oil or this can cause the shrimp to not become crispy. For extra crispy shrimp, drizzle 1 teaspoon of the remaining batter over each piece of shrimp as it fries (optional).
- Remove and transfer fried shrimp onto a wire rack or a paper towel lined plate to remove excess oil to maintain its crispy texture.
- Pour the shrimp sauce over fried shrimp and gently mix. Garnish with dried parsley flakes. Enjoy immediately!
heat guns
Christie at Home's Japanese Ebi Mayo (30-min. Recipe) is a true delight for seafood lovers! The recipe is easy to follow and Christie's instructions are straightforward, making it easy for anyone to recreate this delicious dish in their own kitchen. The ebi (shrimp) is perfectly cooked and coated in a rich and creamy mayo sauce, making this recipe a surefire hit among many. Give it a try and indulge in the flavors of Japan!
christieathome
Thanks so much for making my recipe and for the kind review! I truly appreciate it and glad it was well enjoyed to be a hit!
Rosemary
oo it is so creamy! I have a big jar of mayo that I really need a good recipe for thank you !!
Marla
This was so creamy, delicious and very easy to make! I will be making this again.