Garlic mayo shrimp (ebi mayo) is packed full of delicious flavors cooked in sweet tangy ketchup mayonnaise sauce. This dish comes together in less than 15 minutes and goes amazingly well with rice!
‘Ebi (shrimp) - Mayo’ is what we call this dish in Japanese. It is just scrumptious yet easy to make with simple ingredients.
The creamy sweet sauce is simply a combination of mayonnaise and ketchup, but it’s got all the flavors you need. Sweet, sour, savory. Rich and creamy! Ebi mayo is super kids friendly, and 100% satisfy the adults too.
It’s the starch coating that keeps the shrimp nice and plump. The thin coating locks in the moisture inside the shrimp, preventing it from drying out while cooking. Also, the starch helps to thicken the sauce slightly, and that’s how you get that addictive sticky texture.
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Which shrimp is good for garlic mayo shrimp
What I like to use is large sized shrimp since it is perfectly sized to go with the amount of sauce. A frozen type can be thawed under running water in 5 minutes. The preparation will be a breeze if you pick a deveined, easy-peel type. Jumbo shrimp works as well, just make sure to adjust the cooking time according to the size of your shrimp.
Ingredients for this recipe
- Mayonnaise - I use avocado oil mayonnaise for a healthier option.
- Ketchup
- Large size shrimps, peeled and deveined - I recommend frozen, deveined type for an easy preparation.
- Tapioca starch - Corn, arrowroot or potato starch work as well.
- Sesame oil
- Garlic cloves
How to make garlic mayo shrimp
1. Make the seasoning mix. Combine the mayonnaise and ketchup together in a small cup and set aside.
2. Prepare shrimp. Pat dry the shrimp well with paper towels. Sprinkle the starch over the shrimp and toss to coat.
3. Cook garlic. Heat up the sesame oil in a large pan. Cook the garlic until fragrant.
4. Cook shrimp. Add the shrimp into the pan, cook for 2-3 minutes until fully done, flipping occasionally.
5. Season. Add the mayonnaise/ ketchup mix into the pan and toss.
Tips for making the garlic mayo shrimp
Make sure to pat dry the shrimp well before cooking. This helps the starch coating to stay on and allows the surface of the shrimp to brown nicely.
When cooking the shrimp (Step 4), try not to touch too often to avoid the starch spreading everywhere and cause a sticky mess in the pan. Just occasional flips are enough.
Frequently asked questions
Needless to say, it goes incredibly well with rice! You can also serve over a bed of salad leaves, quinoa or grain of your choice.
Cooked garlic mayo shrimp can be refrigerated for up to 3 days, covered tightly.
More shrimp recipes
Recipe
Garlic Mayo Shrimp (Japanese Ebi Mayo)
Ingredients
- 3 tablespoons avocado oil mayonnaise or regular mayonnaise
- 2 tablespoons ketchup
- 1 pound large size shrimp peeled and deveined
- 1 tablespoon tapioca starch or corn/ potato/ arrowroot starch
- 2 tablespoons sesame oil
- 3 cloves garlic minced
Instructions
- Combine the mayonnaise and ketchup together in a small cup. Set aside.
- Pat dry the shrimp well with paper towels. Sprinkle the starch over shrimp and toss to coat.
- Heat up the sesame oil in a large pan. Cook the garlic until fragrant.
- Add the shrimp into the pan, cook for 2-3 minutes until fully done, flipping occasionally.
- Add the mayonnaise/ ketchup mix into the pan and toss.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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