The other day, one of our viewers sent us a kind message requesting a shrimp or lobster recipe, so this one is for you!
This is my mom’s famous shrimp dish that she makes for every Thanksgiving, Christmas or special occasion. Our whole family looks forward to eating it every holiday. Not only is it so delicious, but it plates well and looks very impressive.
People will think you spent hours putting this together not knowing that in actuality it was very quick and easy. In fact, you can whip it up in less than 15 minutes.
The shrimp when baked tastes very similar to lobster and topped with masago roe mayo and green onions… it’s pure perfection.
This dish is low-carb/keto approved at ~0.5g per shrimp, so feel free to indulge!
The taste is just an amazing shrimp flavor paired with creamy sweet mayo and popping texture of masago roe.
I recommend using large/jumbo shrimp. The reason being that it is easier to work with as far as splitting open and having enough surface space to top the mayo masago mixture.
The measurements and number of shrimp can be adjusted depending on how many people you are serving and how many shrimp you use. For the purpose of this recipe post, I used only six jumbo shrimp to demonstrate.
The ingredients you would need for this one would be Kewpie Mayo and Masago roe. You can pick both up at a local Asian supermarket or the Kewpie Mayo on Amazon and the Masago roe at this online store I found.
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Serv ~.5g
Servings 6 Shrimps
Ingredients
- 6 Large Prawns (we used Blacktail Tiger Shrimp)
- 1/4 Cup Kewpie Mayo
- 2 tbsp Masago Roe
- 1 Stalk Green Onions
Directions
1) Gather all the ingredients.
2) Using kitchen shears, cut shrimp along top/back of the shrimp as shown. Then take a knife to further slice the shrimp just to the bottom without cutting all the through.
3) Using your hands, butterfly open the shrimp, place on baking sheet and push down sides until the shrimp is laying flat. Repeat with all shrimp.
4) Next, mix Kewpie Mayo and masago roe together in a mixing bowl.
5) Using either a pipe bag or I use a ziplock bag, spoon the Kewpie Mayo mix in and cut a small hole at the bottom corner.
6) Squeeze enough Kewpie Mayo mix to cover all the shrimp one by one.
7) Place shrimp in oven or toaster oven at 500 F for 8-10 minutes.
8) Meanwhile, finely chop green onion
9) When shrimp is done and no longer looks translucent (about 8-10 minutes), take out of the oven and top with green onion and extra masago roe. Transfer to serving plate.
Hope you enjoy our Keto Asian Dynamite Mayo Shrimp!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Dynamite Mayo Shrimp
Ingredients
- 6 Pieces Large Prawns
- 1/4 Cup Kewpie Mayo
- 2 tbsp Masago Roe
- 1 Stalk Green Onions
Instructions
- Gather all the ingredients.
- Using kitchen shears, cut shrimp along top/back of the shrimp as shown. Then take a knife to further slice the shrimp just to the bottom without cutting all the through.
- Using your hands, butterfly open the shrimp, place on baking sheet and push down sides until the shrimp is laying flat. Repeat with all shrimp.
- Next, mix Kewpie Mayo and masago roe together in a mixing bowl.
- Using either a pipe bag or I use a ziplock bag, spoon the Kewpie Mayo mix in and cut a small hole at the bottom corner.
- Squeeze enough Kewpie Mayo mix to cover all the shrimp one by one.
- Place shrimp in oven or toaster oven at 500 F for 8-10 minutes.
- Meanwhile, finely chop green onion
- When shrimp is done and no longer looks translucent (about 8-10 minutes), take out of the oven and top with green onion and extra masago roe. Transfer to serving plate.
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