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Kimchi Fried Shrimp with Spicy Mayo

Kristen Kish
Cook Time:
5 mins
Prep Time:
30 mins

Chef notes

I love kimchi pancakes and I love fried things — so why not have both?! This recipe amps up fried shrimp with kimchi and spicy mayo. The batter is made with wonderful flavors and textures such as scallions, onion powder and gochugaru. Tender shrimp is a perfect foil to the incredibly crispy coating.

Technique Tip: Use cold sparkling water, which will aid in the crispiness of the coating. The cook time will vary slightly depending on the size of the shrimp. Make sure shrimp are completely dry to prevent a reaction of water and hot oil.

Swap option: Swap out the shrimp for vegetables such as broccoli or sweet potatoes, or even other proteins like white fish or chicken tenders. Use vegan kimchi if desired.



Spicy Mayo
  • 1/2 cup kewpie mayo
  • 1 tablespoon chili oil crunch
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon toasted sesame oil
  • vegetable oil, for frying
  • 1 pound shrimp, peeled and deveined
  • 10 ounces kimchi, finely chopped
  • 2 ounces scallions, finely sliced
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon gochugaru
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 3/4 cup corn starch, plus extra for dusting
  • 2 teaspoons freshly ground black pepper
  • 1½-2 cups vodka or sparkling water, cold
  • fine sea salt, to taste
  • lemon wedges, to garnish


For the spicy mayo:

Mix all the mayo ingredients together and set aside.

For the shrimp:


Heat oil in a tall pot and wait for it to reach 370 F.


In a mixing bowl, add the chopped kimchi, scallions, onion powder, garlic powder, gochugaru, baking powder, flour, corn starch and pepper. Stir in the vodka or soda water a little at a time until it resembles the consistency of pancake batter. Season with a heavy pinch of salt.


Dust each shrimp in a light coating of corn starch, dip into the batter and fry for 2 to 3 minutes, or until golden and shrimp are cooked. Remove with slotted spoon.


Drain on a cooling rack while you continue frying. Season immediately with fine sea salt and serve while hot.