Cream Shrimp

Cream Shrimp - Crispy, Sweet & Tangy!

Cream shrimp is a beloved Korean-Chinese fusion dish that has become a staple in many Korean households and restaurants. Known for its golden, crispy fried shrimp generously coated in a sweet-and-tangy mayo-based cream sauce, this dish is the perfect example of Asian comfort food that satisfies all your cravings in one bite.

Whether you’re preparing a quick shrimp dinner for your family, planning a dinner party menu, or simply craving something indulgent after a long day, Korean-style cream shrimp is guaranteed to hit the spot. With its crispy texture, creamy flavor, and a pop of citrusy freshness, it’s an unforgettable dish that combines texture and flavor harmony. This is one of those easy Korean recipes that looks fancy but is totally doable at home!

If you love crunchy shrimp, rich sauces, and a sweet-savory balance, keep reading to learn how to make this crowd-pleasing recipe from scratch.

Ingredients for Korean Cream Shrimp

Here’s everything you’ll need to recreate this restaurant-style dish at home. Most of these ingredients are pantry staples, and the prep is super simple.

• 300g peeled and deveined shrimp (medium to large size recommended for best texture and bite)
• 4–5 tbsp potato starch (essential for that extra-crispy finish)
• 4 tbsp mayonnaise (preferably Korean-style like Kewpie for richer flavor)
• 1 tbsp sugar (adds sweetness and helps balance the tang)
• 1 tbsp lemon juice (freshly squeezed is best!)
• ½ tbsp vinegar (optional, but gives it a tangier kick)

Optional Garnishes:

• Chopped parsley or scallions for color and freshness
• A bit of lemon zest for brightness and added citrus aroma

Tip: Look for fresh or frozen shrimp at your local grocery store or Asian market. If using frozen, be sure to fully thaw and pat dry before coating.

How to Make Cream Shrimp

Making Korean cream shrimp at home is easier than you think. You don’t need a deep fryer—just a pan with some oil and a few easy steps. Let’s break it down:

1. Rinse and pat dry shrimp.
   Make sure the shrimp is completely dry before coating. Moisture can prevent the starch from sticking well and cause oil splatter.

2. Coat shrimp thoroughly with potato starch.
   Toss shrimp in a bowl with potato starch until each piece is evenly coated. Shake off any excess starch lightly. This layer is crucial—it creates the ultra-crispy outer shell we all love in fried shrimp.

3. Fry the shrimp in hot oil until golden and crispy.
   Heat oil in a deep pan or wok. Fry in batches for about 2–3 minutes per side, or until the shrimp is golden brown and fully cooked. Transfer to a paper towel–lined plate to drain excess oil.

4. Make the cream sauce.
   In a small bowl, mix mayonnaise, sugar, lemon juice, and vinegar (if using). Stir until smooth. The result should be a creamy, slightly tangy sauce with a hint of sweetness—the signature flavor of this dish.

5. Toss shrimp in sauce and serve immediately.
   While the shrimp is still warm and crispy, gently toss it in the cream sauce. Use a wide bowl or plate to avoid breaking the shrimp. Garnish with parsley, scallions, or lemon zest before serving.

Tips for the Best Cream Shrimp

Want to level up your homemade Korean cream shrimp? Follow these helpful tips for restaurant-quality results:

• Use potato starch instead of flour.
  This is a must for extra crispiness! Potato starch forms a light, crackly coating that stays crispy even after saucing.

• Fry in small batches.
  Overcrowding the pan lowers the oil temperature, which can make the shrimp soggy. Keep your oil hot and fry in small amounts for the best texture.

• Customize the sauce.
  Add a squirt of sriracha or gochujang (Korean red chili paste) if you want a spicy kick. For a more savory flavor, try adding a pinch of garlic powder or a dash of soy sauce.

• Serve creatively.
  Try plating your cream shrimp on a bed of shredded cabbage or iceberg lettuce for a crunchy contrast. It also helps absorb some of the rich sauce.

• Repurpose leftover sauce.
  The creamy mayo sauce is versatile—try drizzling it over fried chicken, crispy tofu, or even using it as a dipping sauce for vegetable tempura or spring rolls.

• Quick to make: Just 20–30 minutes from start to finish.
• Kid-friendly: Mildly sweet and creamy—great for picky eaters!
• Visually appealing: Crispy golden shrimp with a glossy sauce finish.
• Perfect for gatherings: It’s a standout party appetizer or potluck dish.
• Flexible: Works as a main course or shared side.

If you’re looking for a crispy shrimp appetizer, something a little indulgent yet still light enough for a dinner main, this dish delivers. It’s a modern twist on classic Chinese shrimp dishes, with a Korean flavor upgrade that you’ll want to make again and again.

Pair It With…

Cream shrimp is delicious on its own, but it also pairs beautifully with other Korean and Asian-inspired dishes:

• Mala Xiang Guo – The numbing heat of mala stir-fry complements the creamy shrimp beautifully.
• Fried rice or plain jasmine rice – Simple rice dishes help balance out the richness.
• Pickled radish or kimchi – Adds acidity and cuts through the creaminess.
• Miso soup or egg drop soup – Great as a starter or side to round out the meal.

Final Thoughts

This version of Korean cream shrimp is crispy, creamy, and totally addictive. With minimal ingredients and a quick fry, you can bring this classic Asian fusion recipe to your dinner table any night of the week. If you love dishes like honey walnut shrimp or mayo shrimp rolls, you’ll be obsessed with this homemade version.

Whether it’s a special dinner, weekend treat, or just another easy shrimp recipe to add to your rotation, cream shrimp never disappoints. Best of all, you can customize the sauce to your taste and turn it into your signature dish.

Try it once, and it might just become your favorite new comfort food. 😋