Come try the irresistible flavors of my Dynamite Seafood Shrimp, a beloved sushi restaurant favorite that you can now enjoy at home! With just four simple ingredients and a quick 5-minute prep time, this creamy and savory delight comes to life in your own kitchen. If you crave the classic sushi appetizer experience with minimal effort, this recipe is perfect for you!
Table of Contents
Why I Love This Recipe
My Dynamite Seafood Shrimp dish is a delightful fusion of Asian and Japanese cuisine, featuring prawns coated in a mayo masago sauce, baked to golden perfection. This dish is a crowd-pleaser in just 15 minutes, making it a perfect choice for a quick and satisfying side dish or appetizer. Just like in my Dynamite Scallops dish, it’s all about the creamy mayo shrimp goodness with a burst of umami from the masago roe that I promise you will love!
What truly sets my recipe apart is its simplicity and the ability to recreate the classic sushi appetizer experience in the comfort of your own home kitchen! Similar to my Japanese Style Seared Salmon and Pan Seared Japanese Style Scallops, this dish effortlessly comes together, requiring minimal prep and no marinating. Give it a try, and enjoy the goodness of this baked shrimp recipe!
Ingredients
Ingredients
- Prawns – unpeeled, large or jumbo, fresh or frozen, head-off.
- Mayonnaise – use Japanese Kewpie Mayo.
- Masago Roe – also known as capelin roe which can be found in many Asian or Japanese grocery in the sushi section.
- Green Onion – finely chopped green onion scallions.
Additional Seafood Add Ins
Enhance your dish with a variety of seafood delights including Scallops, Bay Scallops, Clams, Imitation Crab Meat, Baby Shrimp, Oysters, Octopus, and Calamari Squid. Chop them finely and mix them into the creamy mayo masago sauce for a delectable seafood medley that’s bursting with flavor.
🍤 Shrimp Note
If using frozen shrimp, ensure they are Fully Defrosted according to the package instructions.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
Directions
Step 1 Remove the heads, then use kitchen shears to delicately cut along the back, allowing the shrimp to butterfly open. Lay them out on a baking mat.
Step 2 Next, in a mixing bowl, combine the Japanese mayo with the vibrant masago roe. If you desire additional shellfish like clams or scallops, incorporate them into this creamy mixture. Transfer this delightful seafood mayo blend into a plastic bag with a corner cut off for easy handling.
🍣 Masago Mixture Pro Tip
For added precision and ease, you have the option to use a Piping Bag equipped with a Piping Tip when applying the masago mixture.
Step 3 Now, gently squeeze the seafood mayo mixture onto the shrimp. Place them in a preheated oven at 500°F and bake for 8-10 minutes, or until the shrimp transforms into a luscious shade of orange.
Step 4 Finally, sprinkle some fresh green onions and additional roe on top to add that extra burst of flavor and texture.
📄 Serving Note
To enjoy this dish, simply use a Fork or Chopsticks to secure the shrimp’s shell and gently remove the meat.
Paring Recommendations
Pair with other Japanese seafood dishes like Japanese Steamed Clams, a zesty Japanese Cabbage Salad to balance the creaminess of the Dynamite sauce, and a classic Clam Miso Soup for a well-rounded seafood feast!
Frequently Asked Questions
Can I make this recipe ahead of time for a party?
You can assemble the shrimp and mayo mixture ahead of time and just bake them before serving to maintain the crispiness of the shrimp.
Is there a specific type of shrimp to use?
Large or jumbo prawns work best for this recipe. You can use fresh or frozen shrimp, without heads.
Storage Tips
Simply wrap it in plastic and pop it in the fridge, where it will stay fresh for 3-5 days. When ready to enjoy, a quick reheat in the microwave.
Other Recipes You Might Like
- Cajun Shrimp Boil Boiling Crab Copycat
- Old Bay Pan Fried Shrimp
- Shrimp Asparagus Stir-Fry
- Honey Garlic Shrimp
Watch How To Make It
Dynamite Seafood Shrimp
Ingredients
- 6 Prawns large Black Tail 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.
- Preheat oven to 500F.
- Using kitchen shears, cut along the top/back of the shrimp as shown, then use a knife to further slice the shrimp just to the bottom without cutting all the way through. Butterfly open the shrimp, place them on a baking sheet, and gently push down the sides until they lay flat. Repeat with all the shrimp.
- Next, mix Kewpie mayo, masago roe and any other desired seafood together in a mixing bowl. Spoon the dynamite 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.