Shrimp with Seafood Mayo is so good and easy to make. Just combine the Seafood Mayo ingredients, cook 1 lb of Shrimp and toss. Excellent for a Snack or as Appetizers. Turn it into a light main meal or lunch with a small bowl of packed Steamed Rice inverted on a plate with the Mayo Shrimp around it. Garnish with Green Onions & Aleppo Flakes.
Seafood Mayo
The Seafood Mayo is a quick and easy Shrimp Sauce to put together. Combine all the ingredients into a bowl and mix. Add the cooked Shrimp to toss straight from the pan.
With Butterfly Shrimp the marinade as well as the breading contains Salt. So you will want to reduce the Salt (Butter Popcorn Seasoning) by half in this recipe when serving with Butterfly Shrimp. Instead of 1/4 tsp of Butter Popcorn Seasoning, use 1/8 tsp when serving with Butterfly Shrimp. For all other ways of preparing and cooking the Shrimp, use as below.
Seafood Mayo
- 1/4 C Hellmann’s Mayonnaise
- 3/4 tsp Lemon Juice
- 1/4 tsp each of the following
- Hondashi
- Sriracha
- Garlic Powder
- Butter Popcorn Seasoning
- Aleppo Chili Flakes
Shrimp
Use 1 lb of Raw Medium to Large Shrimp, or about 31–40 count per 1 lbs. Thawed and shells removed. The amount of Shrimp is pretty spot on for the Seafood Mayo. Less than 1 pound and there is too much Mayo Sauce for the Shrimp. More than a pound of Shrimp, not enough Seafood Mayo Sauce.
Large Shrimp
How to Thaw Shrimp
Weigh 1 lb of frozen Shrimp and place into a bowl to cover with cold water. It will take about 10 minutes for the Shrimp to thaw. Strain the Shrimp and prepare for cooking.
Shrimp
Peel the Shrimp, saving the shells by placing them into a Ziploc bag to freeze. Use the Shells for Seafood Broth or Stock and even a Shrimp Butter.
How to Pan Fry Shrimp
Shrimp takes no time at all to cook. When Pan Frying Shrimp, make sure they are spaced out and in an even layer. All the Shrimp in contact with the pan.
Sauteed Shrimp
Heat a large skillet up over medium heat with a bit of Oil or Butter. Optionally, with a small amount of Sesame Oil. Place the Shrimp in for 2–3 minutes. Flip them over and cook another 2–3 minutes or until done, depending on the size of your Shrimp.
Buffalo Pan Seared Shrimp
For added heat, the Shrimp is Fried in Butter & Franks RedHot Sauce. Green Onions added in just before the Shrimp is scooped out to toss with the Seafood Mayo and the Sauce drizzled over some Steamed Rice.
How to Deep Fry Shrimp
When Deep Frying Shrimp, you can place the Shrimp through the classic breading station with Seasoned Flour, Eggs and Panko for Fried Shrimp or make them up Popeyes Style with Butterfly Shrimp.
Deep Fry in a Deep Fryer, Wok or Pot filled 1/2 way with Oil.
Fried Shrimp
The Raw Shrimp goes through the classic breading station of Flour or Seasoned Flour, Eggs and Panko. Deep Fry at 350 F for about 2–3 minutes.
JFC Butterfly Shrimp
Shrimp is marinated in the Popeyes marinade with a few adjustments to the ingredients. Then Breaded with JFC Breading just the same as Popeyes. Deep Fry at 350 F for 2–3 minutes.
With Butterfly Shrimp, only use 1/8 tsp of Butter Popcorn Seasoning in the Seafood Mayo, since the marinade and breading will contain salt.
Fish with Seafood Mayo Shrimp
This was the dish I originally created the Seafood Mayo Sauce for. Sauteed Shrimp tossed in Seafood Mayonnaise and served with marinated Albacore Tuna Loin, Steamed White Rice and Chinese Dipping Sauce for the sliced Tuna.
The Shrimp with Seafood Mayo can also be served as a side with Baked or Pan Fried Fish, Fried Clams and/or Deep Fried Scallops.
Tuna & Shrimp with Seafood Mayo
Steamed Rice
For a Steamed Rice side dish. Just the regular Steamed White Rice (Water & Rice) can be used or with the optional seasoning for more flavor.
With Steamed Rice, pack it into a small bowl, about 1 Cup. Pack it in tight and then invert on the plate for a nice presentation. Garnish with Parsley, Green Onions, Aleppo or Chili Flakes, even a drizzle of Soy Sauce, a small amount of Sesame Oil or Chili Oil for some heat.
Steamed White Rice
Classic White Steamed Rice. For a Sticky Rice version, use Calrose Rice or other medium grain Rice.
Equipment
- 1 Digital Scale
- 2 Bowls
- 1 Skillet
- 1 Pair of Tongs
Ingredients
- 1 lb Raw Shrimp - Medium to Large
- 1 Tbl Butter or Neutral Oil - a small amount of Sesame Oil can be added too
Seafood Mayo
- 1/4 C Hellmann's Mayo
- 3/4 tsp Lemon Juice
- 1/4 tsp Hondashi, Sriracha, Garlic Powder, Butter Popcorn Seasoning & Aleppo Chili Flakes - each
Instructions
- Weigh Shrimp (1 lb or 454 g) and place into a bowl with water to cover. Meanwhile, combine all the Seafood Mayo ingredients into a bowl that will be later used to toss the cooked Shrimp in.
- Heat a skillet up over medium heat with 1 Tbl of Butter or Neutral Oil. Place Shrimp in and cook for 2–3 minutes per side. Optionally throw in some sliced Green Onions when taking the Shrimp off the heat to mix in briefly.
- Empty the Shrimp into the bowl of Seafood Mayo and toss. Serve right away.