Spicy Mayonnaise Shrimp

Spicy Mayonnaise Shrimp
The combination of mayonnaise and shrimp is something I have only recently been exposed to and adapted in my kitchen. For some reason the idea of cooking with mayonnaise made me hesitate at first, being so used to only having it prepared cold in salads and sandwiches. But I’ve come to accept that it isn’t as much a culinary taboo as I thought, with recipes like Chinese Coconut Shrimp and the one I am introducing today: Spicy Mayonnaise Shrimp.

Spicy Mayonnaise Shrimp

Now if you’re like me where anything goes, with the lack of strictly sticking to the recipe ingredients in lieu of making do with what you have, prawns and shrimp are used interchangeably. I know there is a difference but I have yet to discover it tastewise, correct me if I’m wrong. Anyhow, you can use either prawns or shrimp for this recipe; the original recipe called for prawns but I only had store bought frozen shrimp at hand.

Spicy Mayonnaise Shrimp

The recipe also calls for tail on, but again, either works and is a matter of preference since the tails are there for visual appeal and sometimes used as cute little handles. It also visually bulks up dishes so you look like you’re getting more than you really are, more so with the shell and tail on. No one likes seeing puny little naked shrimps as much as big beefed up shrimps in all their glory, yet not everyone is a fan of the task of sitting down and peeling them to get to the good part.

In any case, for fans of spicy and sweet flavors, this recipe is a must try.

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Spicy Mayonnaise Shrimp

Spicy Mayonnaise Shrimp

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1/2 lb. shrimp, peeled and deveined, head off
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon lemongrass, minced
  • 2 tablespoons chili paste / Sriracha sauce
  • 1 teaspoon thin soy sauce
  • 2 tablespoons water
  • 1 teaspoon sugar
  • Salt to taste


  • 1 egg, beaten
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • Salt and pepper to taste


  1. Pat the shrimp dry and whisk together the marinade ingredients making sure to remove any lumps
  2. Marinate the shrimp for 15 minutes
  3. Over medium high heat, deep-fry the shrimp until golden brown. Drain on paper towels and set aside
  4. In a separate pan over medium high heat, saute ginger and lemongrass until fragrant
  5. Add chili paste, soy sauce, water, sugar and salt to taste and bring to a boil
  6. Toss in shrimp and stir to coat
  7. Remove from heat and add mayonnaise, stirring to mix
  8. Dish and serve hot


Adapted from Table for 2…or More


1 Comment

  • Reply
    Navaneetham Krishnan
    September 20, 2013 at 2:22 AM

    Never made such a dish before but its certainly in the pipe line. I have some strong attachment towards the flavor of mayonnaise, hence its so good in the shrimp.

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