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Korea Shrimp Cocktail with Spiced Mayo

This Little Goat went to Korea
  • This Little Goat went to Korea


6 appetizer servings


45 minutes (includes chilling time)

active time

10 minutes


1/2 cup This Little Goat went to Korea, divided 

1/4 cup fresh lemon juice, divided 

1/2 cup Kewpie mayonnaise (or regular mayo if unable to find Kewpie)

2 Tbsp extra virgin olive oil

Canola oil

2 lb. medium shrimp, deveined and tail on

1/4 cup thinly-sliced scallions


In a small bowl, whisk together 2 Tbsp Korea sauce, 1 Tbsp lemon juice, mayonnaise and a pinch of kosher salt. Refrigerate until ready to serve.

In a separate bowl, whisk together the remaining Korea sauce (¼ cup + 2 Tbsp), remaining lemon juice (3 Tbsp) and olive oil. Set aside.

Coat a medium skillet with canola oil and heat over medium/high heat. Add in the shrimp. Once the shrimp are almost fully cooked, about 4 minutes, add in the olive oil/Korea sauce mixture and toss to coat.

Continue cooking, stirring constantly, until the shrimp are well coated and cooked through, about 1-2 minutes more. Transfer shrimp to a sheet tray and refrigerate to cool completely.

Top chilled shrimp with sliced scallions and serve alongside Korea spiced mayo for dipping!

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