Mayonnaise Shrimp Recipe Chinese: Wok-Tossed Garlic and Scallion Delight

This Chinese-style mayonnaise shrimp delivers a surprising depth of flavor with minimal effort. The combination of creamy mayo, garlic, and scallions creates a sauce that’s both rich and balanced.

I developed this recipe after discovering how mayonnaise transforms when heated in a wok, creating a velvety texture that clings perfectly to the shrimp. The high heat ensures the shrimp stay tender while developing a light caramelization.

What results is a dish with restaurant-quality appeal—juicy shrimp coated in a glossy, aromatic sauce. The garlic and scallions add layers of flavor that complement the mayo’s creaminess without overpowering it.

Ready in under 20 minutes, this proves that simple ingredients can create extraordinary results. The technique is straightforward, but the outcome is anything but ordinary.

Ingredients for Mayonnaise Shrimp Recipe Chinese

Velvety mayo, plump shrimp, and aromatic garlic come together for this wok-tossed delight.

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The shrimp quality matters here. Wild-caught or high-grade frozen (thawed properly) works best—look for 16-20 count per pound for even cooking. Mayonnaise should be full-fat; Duke’s or Hellmann’s give the richest texture. For Shaoxing wine, check Asian grocery stores or the international aisle at Whole Foods. The scallions add freshness, so use the greenest bunches you can find.

No Shaoxing wine? Dry sherry at equal amount works well. Substitute honey for brown sugar if needed. For a lighter version, Greek yogurt at half the amount can replace mayo, but texture will differ. Vegetable or peanut oil can stand in for neutral oil. If avoiding alcohol, chicken broth with a splash of rice vinegar mimics the depth.

Shrimp cooks quickly—use within 1 day of thawing if frozen. The sauce keeps 3-4 days refrigerated in a sealed container. Reheat gently to avoid separating the mayo. Best served fresh, but leftovers still taste great over rice the next day.

Step-by-Step Instructions for Wok-Tossed Mayonnaise Shrimp

Master the wok technique for this dish with precise timing and layered flavors.

Step 1: Prepare and Season the Shrimp

Pat the 1.5 lb Large Shrimp completely dry with paper towels—this prevents splattering when cooking. In a bowl, toss the shrimp with 1 tbsp Cornstarch, 0.5 tsp Kosher Salt, and 0.25 tsp Ground White Pepper until evenly coated.

The cornstarch creates a delicate crust that locks in moisture, while the white pepper adds authentic Chinese depth. Let the shrimp sit at room temperature for 10 minutes to absorb the seasoning—this ensures even flavor distribution and proper texture.

Step 2: Create the Aromatic Base

Heat a wok over high heat until smoking, then add 2 tbsp Neutral Oil. Immediately add the 6 cloves Garlic Cloves and the white parts of the 4 whole Scallions, stir-frying for 15-20 seconds until fragrant but not browned.

This quick aromatics step builds the foundation of flavor. The garlic should release its scent without coloring—if it browns, it will turn bitter. Keep the ingredients moving constantly with a wok spatula to prevent burning.

Step 3: Cook the Shrimp to Perfection

Add the seasoned shrimp to the wok in a single layer, ensuring they sizzle upon contact. Cook undisturbed for 45-60 seconds until the undersides turn opaque white with golden edges, then flip and cook for another 30-45 seconds until just cooked through.

Shrimp cook rapidly, so watch for the color change from translucent to opaque. Overcooking results in rubbery texture, so remove them from the wok just as they finish—they’ll continue cooking slightly from residual heat. Transfer to a plate and set aside.

Step 4: Build the Velvety Mayonnaise Sauce

Reduce heat to medium and add 2 tbsp Soy Sauce, 1 tbsp Shaoxing Wine, and 1 tsp Light Brown Sugar to the wok. Stir for 10-15 seconds to dissolve the sugar and reduce slightly.

Create a well in the center and add 0.5 cup Mayonnaise, stirring constantly until it emulsifies with the other liquids to form a glossy sauce. Return the shrimp to the wok and toss to coat evenly.

Step 5: Finish and Serve

Drizzle 1 tsp Sesame Oil over the shrimp and toss once more. Garnish with the green parts of the scallions. The sauce should cling to each shrimp with a luxurious sheen.

Serve immediately while hot—the mayonnaise sauce thickens slightly as it cools. Each bite should deliver tender shrimp with a rich, velvety coating and the bright contrast of fresh scallion greens.

Pro Cooking Tips for Perfect Results

Wok Heat Control

Your wok must be ripping hot before adding oil—test by flicking water droplets that should dance and evaporate instantly. I use a carbon steel wok from Made In for even heat distribution. High heat is non-negotiable for that restaurant-quality sear. 🔥

Shrimp Prep Secret

Pat the shrimp bone dry with paper towels before seasoning. Any moisture causes oil splatter and prevents proper browning. I learned this the hard way after my first kitchen mishap with shrimp flying everywhere.

Aromatics Timing

Add garlic and scallion whites only when oil is shimmering—not smoking. They need just 15-20 seconds to release fragrance without burning. Burnt garlic will make your dish bitter, and I can’t stress this enough.

Sauce Emulsion

When adding mayonnaise, reduce heat to medium and stir constantly. The mayo will thin slightly, then thicken as it emulsifies with the soy-wine mixture. Use a wok spatula for best results—I swear by my bamboo one from Portland’s Chinatown. 💡

Rest Before Serving

Let the finished dish rest 2-3 minutes off heat. This allows the sauce to thicken slightly and cling better to the shrimp. The flavors meld beautifully during this short wait.

Shrimp Size Matters

For even cooking, use 16-20 count shrimp. Larger ones may need an extra 15 seconds per side, while smaller ones cook faster. Watch for that opaque color change—it’s your best indicator of doneness.

Frequently Asked Questions