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Fish, East Asian

Shrimp mayo with rice

Shrimp mayo with rice is crispy cornstarch coated shrimp, fried then tossed in a sweet lemony mayo sauce, served over rice with lettuce. This recipe serves 4, takes 30 minutes, is rated easy, and costs €3.90 per person. The trick is coating the shrimp in sauce only right before serving so they stay crispy.

Tonight, it's ebi mayo, crispy shrimp coated in a sweet mayo sauce, a real treat for the kids, served with rice and lettuce.

Shrimp mayo with rice
Total time
30 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

Under the crunchy coating, the shrimp stays firm and juicy, and the mayo sauce brings a sweet salty note that's a step up from plain mayo. Condensed milk or honey softens the lemon's acidity, and the whole thing echoes the ebi mayo you'd find at Asian restaurants, but homemade and much quicker to pull off.

This is the kind of dish that brightens up a weeknight when you want something different without spending hours in the kitchen. Kids love dipping the shrimp into the sauce, and plain rice balances out the richness of the coating. It also works well for guests, as a light main course served alongside crisp cold lettuce.

The ingredients

4 people

Fish counter

  • Large peeled shrimp 600 g

Pantry

  • Cornstarchoften in the pantry 5 tbsp
  • Sweetened condensed milk or honeyoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Frying oiloften in the pantry 40 cl

Dairy

  • Egg 1
  • Mayonnaise 6 tbsp

Fruits and vegetables

  • Lemon juice 1 tbsp
  • Lettuce 1

Allergens Shellfish, Eggs, Gluten

The step by step recipe

  1. Start the rice cooking in salted water. 12 min

    Rinse the rice before cooking, it will be less sticky.

  2. Pat the shrimp dry, dip them in beaten egg, then roll them in cornstarch.

    Press each shrimp gently so the cornstarch sticks well.

  3. Fry the shrimp in hot oil until golden, then drain them. 6 min

    Don't add too many shrimp at once, the oil cools down and they turn greasy.

  4. Mix the mayonnaise, condensed milk, and lemon juice into a smooth, glossy sauce.

    A bit of ketchup gives the classic pink color if you have some on hand.

  5. Gently coat the shrimp in sauce and serve over the rice with shredded lettuce.

    Set aside a bit of extra sauce for dipping.

Our tips to get it right

  • Pat the shrimp completely dry with paper towels before dipping them in egg, excess water splatters in hot oil and keeps the cornstarch from sticking.
  • Test the oil temperature with a pinch of cornstarch, if it sizzles right away, the oil is ready for frying.
  • Drain the fried shrimp on paper towels before coating them in sauce, otherwise leftover oil thins out the sauce and dulls its shine.

The variations

  • Swap the shrimp for breaded chicken pieces for a different take, just allow a bit more cooking time.
  • For a vegetarian version, use firm tofu pieces breaded the same way, the sauce works just as well with tofu.
  • For a quick kid friendly version, skip the homemade sauce and serve the breaded shrimp with plain mayo on the side.

What to serve it with

  • Crisp shredded lettuce
  • Plain white rice
  • Iced green tea

Storage

Breaded shrimp keep for 1 day in the fridge in a sealed container, though they lose their crunch. Don't freeze the dish once the sauce has been added. Reheat the plain shrimp for a few minutes in the oven before coating them in fresh sauce.

Questions about this dish

Can you make the sauce ahead of time?

Yes, mix the mayo, condensed milk, and lemon juice the day before and keep it in the fridge. Take it out a bit before serving so it's easier to coat the shrimp.

What size shrimp works best?

Large peeled shrimp give the best result, they stay juicy under the crispy coating. Smaller shrimp tend to dry out during frying.

Can you bake the shrimp instead of frying them?

Yes, place the breaded shrimp on a baking sheet with a drizzle of oil and bake at 200 degrees for about 10 minutes, flipping halfway through. They'll be less crispy than fried but lighter.

Does the condensed milk make the sauce too sweet?

No, just one tablespoon balances the lemon's acidity without taking over. You can cut the amount in half if you prefer a less sweet sauce.

How long does it take to make shrimp mayo with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in shrimp mayo with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp mayo with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, gluten. Always check the labels of the products you buy.

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