Creamy Nobu Shrimp

A spicy, tangy, ultra-satisfying dish inspired by the iconic Nobu classic — crispy shrimp tossed in a rich chili mayo with a splash of yuzu to brighten every bite.

Ingredients

• ½ cup veganaise or mayonnaise

• 1 teaspoon rice vinegar

• 2 teaspoons chili bean sauce

• 1 teaspoon Sriracha

• 1 teaspoon honey

• 1 lb shrimp, shells removed and deveined

• 1 egg, whisked

• 1 cup plain flour

• ½ cup grapeseed oil

• Dash of yuzu

• 1 tablespoon chives, chopped

Instructions

1. Prepare the Sauce
   In a small bowl, whisk together the veganaise, rice vinegar, chili bean sauce, Sriracha, and honey. Set aside.

2. Coat the Shrimp
   Place the whisked egg in a small bowl and the flour in a separate medium bowl. Dip each shrimp in the egg, letting the excess drip off, then coat in the flour. Shake off any extra flour and set aside.

3. Fry the Shrimp
   Heat ½ inch of grapeseed oil in a medium frying pan over medium-high heat. Working in batches, fry the shrimp for 2–3 minutes on one side, then flip and cook another 2 minutes until golden and crisp.

4. Drain and Toss
   Transfer the shrimp to a wire rack over a baking sheet to drain. Once all shrimp are fried, place in a serving dish and drizzle with yuzu.

5. Finish and Serve
   Add the creamy sauce to the shrimp and gently toss until evenly coated. Garnish with chopped chives and serve immediately.