Garlic Mayo Shrimp (Japanese Ebi Mayo)
Garlic mayo shrimp (ebi mayo) is packed full of delicious flavors cooked in sweet tangy ketchup mayonnaise sauce. The dish comes together in less than 15 minutes and goes amazingly well with rice!
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
Make sure to pat dry the shrimp well before cooking. It helps the starch coating to stay on and allows the surface of the shrimps 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!
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 5gProtein: 23gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 187mgSodium: 270mgPotassium: 332mgFiber: 0.1gSugar: 2gVitamin A: 46IUVitamin C: 1mgCalcium: 79mgIron: 1mg
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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