Ebi Mayo Recipe – Amazing 7-Step Crispy Shrimp Secret

Ebi Mayo Recipe – The Story Behind This Crispy Japanese Favorite

What Is Ebi Mayo Shrimp?

Ebi Mayo shrimp stands as one of the most popular shrimp dishes in Japanese and Chinese restaurants. “Ebi” means shrimp in Japanese, while “mayo” refers to mayonnaise sauce. Together, Ebi Mayo creates a creamy, crispy, slightly sweet seafood dish that people instantly recognize.

Originally inspired by Japanese cuisine, this dish quickly gained popularity in Chinese restaurants across Asia and the United States. However, the Chinese version often tastes sweeter because it includes condensed milk in the Chinese mayonnaise sauce. That sweetness balances the crispy coating beautifully.

When I first tasted an authentic Ebi Mayo recipe at a small family-owned restaurant, I immediately noticed the contrast. The shrimp stayed light and crisp, while the sauce felt rich but not heavy. Since then, I’ve recreated ebi mayo fried shrimp in mayonnaise sauce countless times at home. Every time, it brings the same excitement.

Unlike heavier battered shrimp dishes, Ebi Mayo shrimp uses a delicate batter made with cake flour and cold beer or soda water. As a result, the coating stays airy and crisp instead of dense.

Why You’ll Love This Sweet Mayonnaise Shrimp

First, sweet mayonnaise shrimp delivers incredible texture. The outside stays crispy, while the inside remains juicy and tender. That contrast keeps every bite interesting.

Second, the Chinese mayonnaise sauce blends Japanese mayonnaise, condensed milk, vinegar, soy sauce, and lemon juice. Therefore, you get sweet, tangy, creamy, and slightly savory flavors in one balanced bite.

Additionally, this shrimp mayonnaise recipe feels impressive but stays surprisingly simple. Once you learn proper frying technique, you’ll make ebi mayo shrimp confidently every time.

Finally, this dish works for family dinners, date nights, or special occasions. Because it tastes indulgent yet approachable, everyone enjoys it.

How to Make Ebi Mayo Fried Shrimp in Mayonnaise Sauce

Ebi Mayo Fried Shrimp in Mayonnaise Sauce Ingredients

A great Ebi Mayo recipe starts with balance. Every ingredient plays a clear role, so understanding them helps you control texture and flavor.

First, the batter uses cake flour, rice flour or cornstarch, baking powder, salt, pepper, and very cold lager beer or soda water. Cake flour keeps the coating light because it contains less protein. Meanwhile, rice flour or cornstarch adds crispness. Cold beer creates tiny air bubbles, which makes ebi mayo shrimp extra airy and delicate.

Next, the shrimp require proper preparation. You’ll need medium to large shrimp, cornstarch, and salt for cleaning. This step removes odor and improves texture. Then, additional cornstarch helps the batter stick evenly.

Now let’s look at the sweet mayonnaise shrimp sauce. Japanese mayonnaise forms the creamy base. Condensed milk adds sweetness. Tomato ketchup contributes subtle depth. Rice vinegar and lemon juice introduce brightness. Soy sauce balances the sweetness, and paprika enhances color and mild warmth.

Here’s a quick breakdown:

Ingredient	Purpose
Cake flour	Light, tender batter texture
Cold beer/soda water	Creates airy, crispy coating
Japanese mayonnaise	Rich, creamy sauce base
Condensed milk	Sweetness for Chinese-style flavor

Because each element supports texture and flavor, this ebi mayo fried shrimp in mayonnaise sauce recipe delivers restaurant-quality results at home.

Before frying, always clean shrimp properly. I use the same preparation method I recommend in my garlic butter shrimp recipe to remove excess moisture and improve texture .

Step-by-Step Ebi Mayo Recipe

First, mix the dry batter ingredients. Then place them in the freezer briefly. Keeping the mixture cold prevents gluten development and keeps the coating crisp.

Next, prepare the sauce. Combine Japanese mayonnaise, condensed milk, ketchup, rice vinegar, soy sauce, lemon juice, and paprika. Stir until smooth. Set aside.

Now clean the shrimp. Rub them with cornstarch and salt. Rinse thoroughly, then dry completely. Removing excess moisture helps the batter cling better.

Meanwhile, heat neutral oil to 190°C (374°F). Add whole garlic cloves while the oil heats. This technique gently infuses flavor into the oil. Once the garlic turns dark brown, remove it.

After that, coat the shrimp lightly in cornstarch. Then mix cold beer into the chilled dry batter. Stir just until combined. Avoid overmixing.

Dip each shrimp into the batter and carefully drop it into the oil. Fry in small batches for 2–3 minutes until golden brown. Because overcrowding lowers oil temperature, always fry in batches.

Transfer fried shrimp to a wire rack. Finally, toss them gently in the sweet mayonnaise shrimp sauce. Garnish with dried parsley and serve immediately.

If you enjoy creamy Asian-style sauces, you may also want to try our homemade yum yum sauce recipe, which pairs beautifully with crispy shrimp and other fried dishes .

Best Techniques for Perfect Ebi Mayo Shrimp

Secrets to Extra Crispy Ebi Mayo

If you want your Ebi Mayo recipe to taste like it came from a professional kitchen, you must focus on technique. While the ingredients matter, execution makes the real difference.

First, always use cake flour. Because it contains less protein, it creates a lighter coating. As a result, your ebi mayo shrimp stays delicate instead of dense. If you substitute all-purpose flour, the texture becomes heavier.

Second, keep everything cold. Cold beer or soda water slows gluten development. Therefore, the batter remains airy and crisp. For even better results, chill your mixing bowl before combining ingredients.

Next, control oil temperature carefully. Heat the oil to 190°C (374°F). If the temperature drops too low, the shrimp absorbs excess oil. However, if it rises too high, the coating browns too quickly while the shrimp overcooks inside. Use a thermometer for accuracy.

Additionally, never overcrowd the pot. Fry in small batches. This simple step prevents temperature drops and ensures even cooking.

Another important trick involves garlic-infused oil. By adding whole garlic cloves while heating the oil, you subtly enhance the flavor of your ebi mayo fried shrimp in mayonnaise sauce. Remove the garlic once it turns dark brown to avoid bitterness.

Finally, let the shrimp rest on a wire rack instead of paper towels. Air circulation prevents sogginess and keeps the coating crisp longer.

When you follow these techniques, your sweet mayonnaise shrimp turns out golden, crisp, and beautifully balanced every time.

Oil temperature control plays a major role in achieving crispiness. I explain this in detail in my crispy fried chicken guide, where maintaining consistent heat ensures golden texture every time

Baked Mayonnaise Shrimp Recipe Variation

If you prefer a lighter option, you can prepare a baked mayonnaise shrimp recipe instead of deep-frying. Although the texture changes slightly, you still achieve satisfying flavor.

First, coat the shrimp in cornstarch as usual. Then dip them lightly in batter. Instead of frying, place them on a parchment-lined baking sheet. Spray lightly with neutral oil.

Bake at 425°F (220°C) for about 10–12 minutes, flipping halfway through. For extra crispness, use a convection setting if available.

Keep in mind that baked ebi mayo shrimp will not develop the same airy crunch as deep-fried shrimp mayonnaise. However, the result still tastes delicious and significantly reduces oil content.

You can also use an air fryer. Cook at 400°F for 6–8 minutes, shaking halfway. This method creates a crisp exterior with less oil while preserving tenderness inside.

Because this dish adapts well to different cooking styles, you can choose frying for authentic texture or baking for a lighter alternative. Either way, the Chinese mayonnaise sauce remains the star of the dish.

If you prefer a lighter seafood option, you might enjoy our baked salmon recipe, which follows similar principles of balancing richness with brightness .

Chinese Mayonnaise Sauce & Nutritional Guide

Chinese Mayonnaise Sauce vs Japanese Version

The heart of every Ebi Mayo recipe lies in the sauce. While both Japanese and Chinese versions use mayonnaise, the flavor profile differs slightly.

Japanese Ebi Mayo shrimp typically uses Japanese mayonnaise, which tastes richer and slightly tangier than regular American mayo. It contains egg yolks and rice vinegar, so it feels smoother and more balanced.

However, the Chinese mayonnaise sauce version adds condensed milk. That addition transforms the dish into sweet mayonnaise shrimp with a creamy, dessert-like edge. Because condensed milk adds thickness and sweetness, the sauce clings beautifully to crispy shrimp.

In this ebi mayo fried shrimp in mayonnaise sauce recipe, ketchup introduces subtle depth, while rice vinegar and lemon juice prevent the sauce from becoming overly sweet. Soy sauce adds a light savory note, which balances everything perfectly.

If you enjoy restaurant-style Chinese shrimp with mayonnaise and walnuts, you can easily adapt this recipe. Simply candy some walnuts in sugar syrup, let them cool, and toss them with the shrimp before serving. The crunch adds texture and visual appeal.

Therefore, whether you prefer the lighter Japanese version or the sweeter Chinese style, this Ebi Mayo recipe allows flexibility. You control the sweetness by adjusting condensed milk slightly.

Ebi Mayo Fried Shrimp in Mayonnaise Sauce Calories

Many people ask about ebi mayo fried shrimp in mayonnaise sauce calories. Because the dish includes frying and mayonnaise, it falls into the indulgent category. However, portion control keeps it manageable.

On average, one serving (about 5–6 shrimp with sauce) contains approximately:

• Calories: 400–500 kcal
• Protein: 20–25 g
• Fat: 30–35 g
• Carbohydrates: 20–25 g

The sauce contributes a large portion of the calories due to mayonnaise and condensed milk. Meanwhile, frying adds additional fat from oil absorption.

If you want to reduce calories, consider these adjustments:

• Use the baked mayonnaise shrimp recipe method.
• Reduce sauce quantity slightly.
• Serve with fresh greens instead of fried sides.

Although this shrimp mayonnaise dish feels rich, it provides solid protein from shrimp. Therefore, you can enjoy it occasionally as part of a balanced meal.

Frequently Asked Questions

What is Ebi Mayo made of?

Ebi Mayo consists of crispy battered shrimp tossed in a sweet and tangy mayonnaise sauce. The batter typically includes cake flour and cold beer, while the sauce combines Japanese mayonnaise, condensed milk, vinegar, soy sauce, lemon juice, and ketchup.

Is Ebi Mayo Chinese or Japanese?

Ebi Mayo originated in Japanese cuisine. However, Chinese restaurants popularized a sweeter version using condensed milk. Today, both styles exist, and many people associate the dish with Chinese-style shrimp mayonnaise.

Can I bake Ebi Mayo instead of frying?

Yes, you can prepare a baked mayonnaise shrimp recipe at 425°F for about 10–12 minutes. While the texture differs slightly from deep-fried shrimp, it still tastes delicious and reduces oil content.

How many calories are in Ebi Mayo fried shrimp in mayonnaise sauce?

A typical serving contains around 400–500 calories. The sauce and frying oil contribute most of the fat and calories.

Conclusion

This Ebi Mayo recipe delivers crispy shrimp, creamy sweet sauce, and restaurant-quality flavor right at home. By controlling temperature, keeping the batter cold, and balancing the Chinese mayonnaise sauce carefully, you create perfect sweet mayonnaise shrimp every time. Whether you fry traditionally or try a baked mayonnaise shrimp recipe variation, this dish adapts to your preferences. Now that you understand the techniques and ingredients, it’s time to bring this flavorful shrimp mayonnaise to your table and enjoy every golden, creamy bite.

Short tory

Hi, I’m Ethan—the cook, creator, and voice behind this cozy corner of the web. My love for dishes like this Ebi Mayo recipe started in a small, sunlit kitchen where simple ingredients turned into unforgettable meals. Watching shrimp transform into crispy, golden bites reminds me why I fell in love with cooking in the first place. On this blog, I share comfort classics, creative twists, and approachable recipes like this sweet mayonnaise shrimp so you can recreate restaurant favorites at home. Pull up a chair, grab your apron, and let’s cook something wonderful together.

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