Shrimp has always been a vital food source for Japan, which had a primarily pescatarian diet until the late 19th century. The earliest written record of shrimp consumption dates back to 733. In this roundup, I will introduce my favorite Japanese dishes with shrimp as a key ingredient.
1. Authentic Chawanmushi (Japanese Steamed Egg Custard)
Chawanmushi is a steamed dish made with egg, kelp and bonito flake dashi stock, and various ingredients like shiitake mushrooms, fish cakes, chicken, or shrimp. It’s served as an appetizer or side dish and is actually considered a type of soup in Japanese cuisine.
It is a simple yet elegant classic that brings warmth and comfort to any kitchen. If you’re interested in exploring classic Japanese cuisine, I suggest trying Chawanmushi.
2. Ebi Furai (Japanese Deep-fried Shrimp with Panko)
Ebi Fry is a famous deep-fried dish made with large shrimp coated in flour, egg, and panko breadcrumbs, often served with Japanese-style tartar sauce. Black tiger or king prawns are commonly used when preparing Ebi Furai at home.
The key to this recipe is in preparing the shrimp, ensuring they are perfectly breaded and fried for a crispy yet succulent texture!
3. Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)
Ebi Mayo is a Chinese-inspired Japanese dish made with fried prawns coated in a mayonnaise-based sauce. The dish was created by Iron Chef Shu Tomitoku, who added his own twist to a mayonnaise-flavored shrimp dish he tried in LA.
To make it even more delicious, I added my own touch by incorporating the signature beer batter from English fish and chips and my own special ingredients to the sauce. This fusion of Japanese, Chinese, and English cuisines is a must-try recipe that you’ll love!
4. Crispy Japanese Shrimp Tempura (Ebiten)
Who can resist the juicy and crispy goodness of shrimp tempura? This popular tempura dish is enjoyed by people all over the world and has a special place in Japanese cuisine.
With my step-by-step guide, you can recreate the light and crispy shrimp tempura at home just like at a fancy tempura specialty restaurant.
5. Pan-fried Prawn Gyoza Dumplings (Shrimp Potstickers)
Gyoza are pan-fried dumplings that originated in China and made their way to Japan. While Japan predominantly loves pan-fried gyoza with pork filling, you can make shrimp gyoza too!
My filling is also optimized for shrimp, with a special complimentary homemade dipping sauce. Try it and see for yourself!
6. Ebi Chili (Japanese Shrimp in Chili Sauce)
Ebi Chili is another Chinese-inspired Japanese dish consisting of stir-fried shrimp in sweet and spicy sauce. It’s a type of “Chuka Ryori” and a popular appetizer in Japanese Chinese restaurants.
Through experimentation, I’ve discovered the harmonious mix of heat from the chili and subtle sweetness that complements the succulent shrimp. Try my Ebi Chili recipe – it’s easy to make and just as good as restaurant-quality!
7. Shrimp Tempura Udon Noodle Soup (Ebiten Udon)
Shrimp Tempura Udon is a decadent Japanese udon soup dish made with udon noodles. The shrimp tempura is usually placed on top of the noodles, allowing the batter to absorb the soup’s flavor.
Trust me, once you try shrimp tempura udon, it will become your new favorite dish too!
8. Shrimp Yaki Udon (Shio Lemon Shrimp Udon Stir Fry)
Yaki Udon is a dish made with thick wheat noodles (udon), protein, and vegetables that are all stir-fried. Although pork is typically used to make the dish, in this recipe, I have used shrimp!
The shrimp and homemade lemon sauce blend perfectly in this dish. Give it a try!
9. Seafood Doria (Japanese Rice Gratin)
Doria is a popular Japanese oven-baked dish made with seasoned rice, béchamel sauce, and grated cheese. It comes in many flavors and is commonly found in restaurants and supermarkets. You can easily make it at home for a quick and convenient meal.
Try my seafood Doria recipe for a rich and unique flavor. I’ve spent hours perfecting the blend of spices to create a delicious and incomparable taste. Trust me, it’s worth it!
10. Kaisen Donburi (Seafood Rice Bowl)
Kaisendon is a donburi dish of fresh sashimi and seafood served on white rice. The term “Kaisendon” is also used for seafood bowls made with a single ingredient. It’s best enjoyed in Hokkaido or places with fishing harbors for the freshest seafood.
It’s easy to prepare if you have sashimi grade shrimp. Enjoy with other sashimi seafood!
11. Chirashizushi (Scattered Sushi Bowl)
Chirashizushi is a type of sushi topped with seafood, vegetables, and egg. It’s served in a bowl or on a plate and is very colorful. I created a recipe for Chirashizushi that’s visually stunning and delicious. Each component was chosen for its color and flavor.
For shrimp, I used boiled one!
12. Spicy Seafood Yaki Udon (Stir-fry)
This Spicy Shrimp Yaki Udon gives a well-known Japanese dish a bit of a kick. This spicy recipe gives chewy udon noodles a kick with a taste of shellfish extracted from the shrimp shells themselves.
Vibrant vegetables and a homemade sauce complete this customizable crowd-pleaser!
13. Ebikyu Maki (Shrimp & Cucumber Sushi Rolls)
This Ebikyu Maki puts a new spin on the classic shrimp-cucumber roll with a wasabi mayo twist.
This Japanese delicacy strikes the perfect balance between crisp cucumber, tender shrimp, and a bold, creamy kick!
14. Tempura Donburi (Tendon)
Featured Comment
Perfect recipe. Loved the tendon sauce.
★★★★★
– Jonathan T
Tendon is a Tokyo rice bowl piled with shrimp and vegetable tempura, then finished with a thick, sweet soy sauce reduction. I build that sauce on dashi granules on purpose. I want the bold taste of an everyday Japanese diner here, and the granules get me there in 3 minutes.
My favorite step is the first layer. A little sauce and a scatter of crisp batter bits go over the rice before the tempura, so the bottom of the bowl tastes as good as the shrimp on top.
15. Tempura Soba (Tensoba)
Featured Comment
Very good, detailed recipe and excellent instructions.
★★★★★
– Lucy
Edo bowls of tempura soba carried 3 or 4 small shrimp from Tokyo Bay, and bigger shrimp took over once those waters were filled in. I reach for black tiger shrimp in the 16/20 size, which stays plump in the hot oil.
It is a familiar shop bowl, and I wrote this version so a first-time fryer can pull it off at home. I make the broth first and cook the soba last, with all the frying in between.
16. Japanese Seafood Curry
Featured Comment
Was very delicious I really enjoyed it I’m planning on making it for my gf
★★★★★
– Olivier
The shrimp shells I peel off are where this curry begins. I warm them slowly in olive oil until the oil turns sweet and briny, then sear the seafood in that same oil. Because of that, the sauce tastes of shrimp even in the spoonfuls between the pieces.
It is still Japanese curry rice, thick and spooned over short-grain rice. The sauce just runs darker, and the sweet, briny depth of that shell oil carries all the way through it.
17. Shio Lemon Seafood Yakisoba
Featured Comment
I made the sauce, which is as excellent. There is a lot of flavor packed into a small amount.
★★★★
– Lori
Salt and lemon set this plate apart. My shio yakisoba is the salt-seasoned cousin of the brown-sauce noodles, dressed with lemon zest and juice, and I cook the shrimp so they stay tender and curled.
Near the end I dome the noodles over bean sprouts and raw cabbage, and they hold in the steam like a lid. The shrimp ride on top for the final 2 to 3 minutes.
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