The other day, one of our visitors sent us a very kind message along with a request for some shrimp or lobster recipes! Since we love to get these kinds of request and interact with our visitors, we were more than happy to comply! So this Baked Japanese Mayo Shrimp recipe is for you!
This dish is actually 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 delish perfection! The masago pops in your mouth and the shrimp is slathered with creamy mayo sauce! What more can you ask for!
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 on Amazon. If you don’t live near an Asian supermarket, you can pick up some Masago roe at this online store.
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Serv ~0.5g
Servings 6 Shrimps
Ingredients
- 6 Large Prawns (we used Blacktail Tiger Shrimp)
- 1/4 Cup Kewpie Mayo
- 2 tbsp Masago Roe
- 1 Stalk Green Onion
- 2 tbsp Masago Roe (topping)
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 a 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) Spoon the Kewpie Mayo mix into a ziplock bag and cut a small hole at the bottom corner of the bag.
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 a serving plate.
Hope you enjoy our low-carb/keto Baked Japanese Mayo Shrimp!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Baked Japanese Mayo Shrimp
Ingredients
- 6 Large Prawns we used Blacktail Tiger Shrimp
- 1/4 Cup Kewpie Mayo
- 2 tbsp Masago Roe
- 1 Stalk Green Onion
- 2 tbsp Masago Roe topping
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 a 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.
- Spoon the Kewpie Mayo mix into a ziplock bag and cut a small hole at the bottom corner of the bag.
- 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 a serving plate.
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