Kewpie Shrimp

Kewpie Shrimp

  • Author: Sam The Cooking Guy
  • Servings: 6
  • Temperature: Medium


    • 30 raw shelled Shrimp (size: 21/25)
    • 2-3 tablespoons Kewpie mayonnaise (Japanese mayo)
    • Nanami Togarashi (Japanese Mixed pepper seasoning)
    • 1-2 tablespoons EVOO
    • Kosher salt
    • Fresh black pepper
    • Wooden skewers


  1. Preheat Evo grill
  2. Pinch tails off, skewer each shrimp so it is straight, see photo
  3. Drizzle EVOO, sprinkle with big pinch Kosher salt
  4. Grill 2 minutes maximum, each side, remove from grill
  5. Brush on Kewpie mayo to one side, sprinkle with Togarashi
  6. Place back on flaming hot grill for 15 seconds, until a little blacked, or if you have one use a gas torch, that’s what I use.
  7. eat
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