Mayonnaise Shrimp

Mayonnaise Shrimp

I bought a 5 pound box of shrimp because it was on sale at the Japanese market. After I brought it home, I realized I had too much shrimp! I didn’t want to make the usual stuff and I remembered watching a cooking show where a Chinese chef made this Mayonnaise Shrimp dish. I’m glad I didn’t stick to the usual shrimp pasta or tempura, because this Mayonnaise Shrimp recipe was delicious! The sauce was light and sweet! The chef served this dish with spicy soup, but I made fried rice to go along with it.


This recipe makes about 2 servings


  • 1/2 lb large tiger shrimp (26/30)
  • salt and pepper to season
  • 1 egg white
  • 6 tablespoon potato starch
  • oil to fry

For the Sweet Lemon Mayonnaise Sauce:

  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon milk or cream

Cooking Instructions

  1. Combine the mayonnaise, lemon juice, sugar, and milk (cream) together. Mix well. Cover and refrigerate until needed. Remove the shell and tail from shrimp. Butterfly (make a cut along the back) and devein.
  2. Lightly season with salt and pepper. Mix seasoned shrimp with egg white then roll in potato starch.
  3. Deep fry in 2 batches until the shrimp is a light golden color (about a minute and a half). When the batches are done, fry all the shrimp together once more for about a minute while stirring the oil with long chopsticks to let the steam (moisture) out. Drain the oil from the fried shrimp on a paper towel. Drizzle the sweet lemon mayonnaise sauce on top and serve.
  • Kakashi Hatake

    Wow this looks so delicious! I remember my uncle making this a few years ago ^_^ And it was so tasty :D

  • Chay

    looks really delicious…will try this recipe out…:) thanks!

    • MamaLoli

      You’re welcome~ Hope it turns out great!

  • ([Des]i)ree

    Do you think I could shallow fry them in a sauce pan? I dont have a fryer :(

    • MamaLoli

      Hi, since the recipe is Chinese, I recommend deep frying. Maybe you can fill a saucepan with oil (about 1/3 of the way) and try deep frying that way :)

  • Susan

    The shrimp are raw before you fry them, correct? Thanks. I have been searching for just this recipe.

    • MamaLoli

      Yep they’re raw

  • smashed1

    What substitute can I use for potato starch?

    • MamaLoli

      Corn starch works well :)

  • Sasha

    Is the sweet lemon sauce drizzled onto the shrimp while still in the hot oil?

    • MamaLoli

      no, you need to take the shrimp out of the oil before drizzling with sweet lemon sauce.

  • franel

    have you tried adding coconut flakes to the mayo sauce instead of lemon

    • MamaLoli

      I haven’t added coconut flakes before, but I’m sure it would make a nice addition ^_^

  • doggone

    What kind of noodles are in the picture?

    • MamaLoli

      It’s shredded cabbage (not noodles).

      • Eileen Lee

        Can skip milk? Will it affect the sauce taste?

        • MamaLoli

          hi, leaving milk out will affect the sauce ~

          • Eileen Lee

            😥 any substitute? I don’t have condensed milk

          • MamaLoli

            it’s regular milk (not condensed).