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Ebi mayo, crispy Japanese shrimp in creamy sauce on shredded lettuce, garnished with scallions and sesame seeds

Ebi Mayo (Japanese Creamy Shrimp)

Crispy pan-fried shrimp tossed in a lighter creamy mayo sauce cut with Greek yogurt. Restaurant-style ebi mayo with 45g of protein per serving, done in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 500
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined about 454g, tails off, patted very dry
  • 3 tbsp cornstarch for the light dredge
  • 1 large egg white helps the cornstarch stick
  • 0.25 tsp salt
  • 2 tbsp neutral oil for pan-frying
  • 3 tbsp Kewpie mayo or regular mayo plus a pinch of sugar and a few drops of rice vinegar
  • 3 tbsp plain nonfat Greek yogurt
  • 1 tbsp honey or sweetened condensed milk for the classic version
  • 1 tsp lemon juice
  • 1 tsp sriracha up to 2 tsp if you like it hotter
  • 2 scallions, thinly sliced to garnish
  • 1 tsp toasted sesame seeds to garnish
  • 2 cups shredded lettuce optional, for serving underneath

Method
 

  1. Pat the shrimp completely dry with paper towels. Wet shrimp will steam instead of crisp, so this step matters more than it looks.
  2. In a bowl, toss the shrimp with the egg white and salt, then add the cornstarch and toss again until each piece has a thin, even coat. It should look barely dusted, not clumpy.
  3. Whisk the mayo, Greek yogurt, honey, lemon juice, and sriracha in a large bowl. Taste and adjust. It should be tangy and just slightly sweet.
  4. Heat the oil in a large nonstick or carbon steel pan over medium-high until it shimmers. Add the shrimp in a single layer, working in two batches if your pan is crowded.
  5. Cook 2 to 3 minutes per side until the coating is golden and the shrimp are just opaque through. Do not overcook, shrimp go rubbery fast. Drain briefly on a rack or paper towel.
  6. Add the hot shrimp to the bowl of sauce and fold gently until coated. Do this off the heat so the sauce stays creamy and does not split.
  7. Pile onto shredded lettuce if using, then scatter with scallions and sesame seeds. Serve right away while the coating still has some crunch.