Name: Crispy Shrimp with Mayonnaise Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 70 g cake flour (lower protein content for lighter batter); 1 tbsp rice flour (or corn starch); ½ tsp baking powder; 1 pinch salt and pepper; 100 ml lager beer (or soda water, must be very cold); 250 g shrimp (medium to large size, deshelled and deveined, black tiger or white shrimp); 1 tsp cornstarch (for cleaning); 2 pinches salt (for cleaning); 3 tbsp cornstarch (or potato starch) for coating; 4 tbsp Japanese mayonnaise; 1 tbsp condensed milk (sweetened, not evaporated milk); 1 tsp tomato ketchup; 1 tsp rice vinegar (unseasoned); ½ tsp Japanese soy sauce (koikuchi shoyu); ½ tsp lemon juice (or lime juice, freshly squeezed best); ½ tsp paprika powder (regular or smoked); 2 cloves garlic (peeled, whole); Neutral cooking oil with high smoke point (for frying); Dried parsley (to garnish)

If you’re craving something crispy, creamy, and absolutely irresistible, then this Crispy Shrimp with Mayonnaise Sauce Recipe is going to be your new go-to. When I first tried making Ebi Mayo at home, I was amazed at how that light, crunchy batter paired perfectly with the luscious, tangy mayo sauce – it’s truly a match made in heaven. Stick with me, and I’ll walk you through how to get this fan-freaking-tastic dish just right, so you can impress your family or treat yourself anytime!

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Why You’ll Love This Recipe

Perfectly Crispy Texture: The unique batter mix gives you a light, crunchy coating that stays crisp for every bite.
Sweet and Tangy Sauce: The homemade mayonnaise sauce balances creamy sweetness with a subtle tang that complements the shrimp beautifully.
Simple Yet Impressive: Despite sounding fancy, this recipe is straightforward and perfect for a weeknight treat or entertaining guests.
Crowd Favorite: My family goes crazy for this dish every single time; it’s a definite winner at any gathering.

The image shows several pieces of golden-brown fried shrimp stacked together on a bed of fresh green lettuce. The shrimp have a crispy texture and are sprinkled with small green herbs. Next to the shrimp, there is a bright yellow lemon wedge resting on the lettuce. All of this is placed inside a white bowl, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients is key to nailing this Crispy Shrimp with Mayonnaise Sauce Recipe. I always look for fresh shrimp – medium to large size works best – and Japanese mayonnaise for that authentic creamy tang. Using cake flour helps keep the batter light, and beer adds a subtle crispness you’ll notice immediately!

Cake Flour: Lower protein content than all-purpose flour for a lighter, less doughy batter.
Rice Flour or Corn Starch: Boosts crispiness – you can’t skip this touch!
Baking Powder: Helps the batter puff up just enough to get that airy crunch.
Japanese Mayonnaise: It’s richer and creamier than regular mayo, perfect for the sauce.
Condensed Milk: Adds a subtle sweetness that balances the mayo sauce.
Ketchup: A little tang and umami kick in the sauce.
Rice Vinegar: Gives the sauce a nice bright note without overpowering.
Japanese Soy Sauce (Koikuchi Shoyu): For a deep salty flavor with minimal bitterness.
Lemon or Lime Juice: Freshly squeezed is best to brighten the sauce.
Paprika Powder: Adds color and a mild smoky flavor – go for smoked paprika if you like that extra depth.
Shrimp: Medium to large, shelled and deveined – black tiger or white shrimp work great.
Cornstarch (for cleaning and coating): Helps remove moisture and ensures batter sticks perfectly.
Garlic Cloves: Fried in oil to boost flavor without overpowering the shrimp.
Neutral Cooking Oil: Use one with a high smoke point like canola or vegetable oil for frying.
Dried Parsley: Just a sprinkle for garnish and a fresh pop of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Crispy Shrimp with Mayonnaise Sauce Recipe can be. I often tweak the sauce or batter a bit to suit different moods or dietary needs – it’s a great base to get creative with!

Spicy Kick: Adding a little Sriracha or chili powder into the mayo sauce totally transforms the flavor and makes it perfect for spice lovers – I discovered this trick experimenting for game night, and my friends were obsessed.
Gluten-Free: Swap the cake flour for a gluten-free all-purpose flour blend, and use potato starch instead of cornstarch – it works surprisingly well without losing the crisp factor.
Extra Herbs: Fresh chopped cilantro or chives mixed into the mayonnaise sauce brings freshness and a pop of color I enjoy for summer dinners.
Different Seafood: I’ve tried this batter and sauce with calamari and it’s just as delightful – so if shrimp isn’t your thing, don’t hesitate to switch it up!

How to Make Crispy Shrimp with Mayonnaise Sauce Recipe

Step 1: Prepare the Batter Mix and Sauce

Start by combining your dry ingredients for the batter – cake flour, rice flour, baking powder, salt, and pepper – and mix everything thoroughly. I like putting this mix in the freezer for a bit while I prep the rest; it keeps things cool and makes the batter crispier once you add the beer. Next, mix all the sauce ingredients in a bowl: Japanese mayo, condensed milk, ketchup, rice vinegar, soy sauce, lemon juice, and paprika powder. Give it a good whisk until smooth and set it aside; the flavors will meld beautifully while you get the shrimp ready.

Step 2: Clean and Coat the Shrimp

Here’s a little trick I found helpful: toss the deshelled shrimp with a teaspoon of cornstarch and a pinch of salt, then rinse lightly with cold water before drying with paper towels. This removes excess moisture and helps your batter stick like a charm. After drying, coat each shrimp with the 3 tablespoons of cornstarch for that extra grip. Trust me, skipping this step leads to batter sliding right off once fried.

Step 3: Heat the Oil and Infuse with Garlic

Heat your neutral oil in a deep pot or fryer to around 190°C (374°F). To add delicate garlic-infused flavor to the shrimp, throw in two peeled garlic cloves as the oil heats up. Keep an eye on them and remove once they turn a deep golden-brown – don’t let the garlic burn or it will turn bitter. This little step adds an understated depth I absolutely love in this recipe.

Step 4: Make the Batter and Fry the Shrimp

Pull your dry batter back out of the freezer and carefully whisk in the very cold beer until you get a smooth, slightly thick batter—remember, keep everything cold so the batter crisps beautifully. Dip each shrimp into the batter, then gently lower them into your hot oil in small batches. Don’t overcrowd the pot because it drops the temperature and makes the shrimp soggy. Fry each batch for about 2-3 minutes until the batter is golden brown and the shrimp are cooked through. Use a wire rack to drain excess oil instead of paper towels to keep the shrimp super crispy.

Step 5: Toss with Mayonnaise Sauce and Serve

After frying, transfer the shrimp directly into the bowl with your prepared mayo sauce. Toss gently to coat without breaking off the crisp batter—this is where the magic happens! Finish by garnishing with dried parsley for a fresh touch and some extra color. Serve immediately and watch everyone go nuts for this crispy, creamy delight.

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Pro Tips for Making Crispy Shrimp with Mayonnaise Sauce Recipe

Keep the Batter Cold: The colder the batter and beer, the crispier the coating—so always chill your batter mix and use cold beer right before frying.
Don’t Crowded the Pan: Overcrowding lowers oil temperature and causes soggy shrimp; fry in small batches for best results.
Use a Wire Rack: Draining on a wire rack instead of paper towels keeps your shrimp crisp, since the oil drips away and air circulates freely.
Try Garlic-Infused Oil: Adding whole garlic cloves to the oil while heating creates an amazing subtle flavor—just don’t forget to remove before frying shrimp!

How to Serve Crispy Shrimp with Mayonnaise Sauce Recipe

A dark plate holds a pile of orange fried shrimp coated in a shiny sauce tinted with green herbs. Beneath the shrimp, bright green lettuce leaves form a fresh base. Two lemon slices with their pale yellow color rest on the lettuce on either side. A green mint leaf adds extra color on the front edge of the plate. The plate sits on a white marbled surface, next to wooden chopsticks on a small gray chopstick holder, an unopened can, and a whole lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I like keeping it simple with dried parsley sprinkled on top for a pop of green and a hint of herbal freshness. Sometimes, I add a few lemon wedges on the side for those who want an extra zesty kick. A few thinly sliced green onions also work beautifully if you’re feeling fancy!

Side Dishes

I usually serve this Crispy Shrimp with Mayonnaise Sauce Recipe alongside steamed jasmine rice to soak up the sauce, and a light Asian-inspired slaw with cabbage and carrots dressed in sesame oil and rice vinegar. It balances out the richness perfectly and adds a refreshing crunch.

Creative Ways to Present

For parties or special occasions, I sometimes arrange these shrimp on a large platter with edible flowers and microgreens scattered around. Another fun idea is serving them in small bamboo baskets or mini paper cones with toothpicks—makes for a stylish, finger-food vibe that guests love!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 2 days. Keep the shrimp separate from the sauce if possible, then toss together just before serving to maintain crispiness.

Freezing

I don’t recommend freezing the shrimp once coated in the mayonnaise sauce as it can lose texture and become soggy. However, you can freeze the raw battered shrimp separately on a baking sheet, then transfer to a freezer-safe bag. When ready, fry them straight from frozen – just add a minute or two to the fry time.

Reheating

The best way I found to reheat is in a hot oven or air fryer for a few minutes (around 180°C/350°F) to crisp them back up without drying out. Avoid microwaving because that makes the batter soggy and the shrimp rubbery.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise in this recipe?

You can, but Japanese mayonnaise has a slightly sweeter, richer flavor and creamier texture that really enhances the sauce. If you only have regular mayo, consider adding a small pinch of sugar or a dash of rice vinegar to mimic those flavor notes.
Why do you coat the shrimp in cornstarch before battering?

Coating shrimp in cornstarch helps to remove excess moisture and creates a dry surface so the batter sticks better, which results in a crunchier fry. Skipping this step often leads to soggy or falling-off batter.
What if I don’t have lager beer – can I use something else for the batter?

Absolutely! Very cold soda water or sparkling water works as a great substitute, helping keep the batter light and crispy without the beer flavor.
How can I tell when the oil is at the right temperature for frying?

If you have a thermometer, aim for about 190°C (374°F). Without one, drop a small dollop of batter in the oil: if it sizzles immediately and rises to the surface quickly, you’re good to go!

Final Thoughts

This Crispy Shrimp with Mayonnaise Sauce Recipe holds a special place in my kitchen because it combines simple ingredients into something truly spectacular. It’s the kind of dish you finish and immediately want to make again—and I know you’ll love it just as much as I do. Whether you’re cooking for family, friends, or just yourself on a cozy night in, this crispy, creamy shrimp will never disappoint. Give it a try and let me know how it turns out!