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Garlic Shrimp Mayonnaise

User Rating 5 Star Rating (1 Review)


Garlic Shrimp Mayonnaise

Garlic Shrimp Mayonnaise

Terri Pischoff Wuerthner
Necessity is the mother of invention. In this case, the necessity to save food was the mother of invention.

Garlic Shrimp Mayonnaise was born when my Aunt Lorna had of a bit of leftover shrimp after making shrimp fritters. She chopped the shrimp and added it to mayonnaise with some celery, onion, and seasonings, then served it with the shrimp fritters. The mayonnaise was an even bigger hit than the shrimp fritters for which it was the accompaniment!

Yield: About 3 Cups


  • 3 cups top-quality mayonnaise
  • 3/4 cup finely chopped cooked shrimp
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onions
  • 4 cloves garlic, minced
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons brown mustard (Cajun or Creole mustard)
  • 3/4 teaspoon salt (more or less after tasting--depending on saltiness of
  • shrimp)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon white pepper


Combine all ingredients, stirring to mix well, and refrigerate immediately after making. Serve within one day.

Do not allow to stand at room temperature for more than an hour or two, especially if using homemade mayonnaise.

BONUS TIP: This sauce is versatile and delicious, and could also be used on hot cooked vegetables, as a dressing for salad, or as a dip for vegetables, crackers or crostini.

BONUS TIP: Try thinning out the mayonnaise with milk (and a bit of fresh lemon juice if appropriate, after tasting it) and serve it as a dip for vegetables.

BONUS TIP 2: Crush dried herbs in your hands, or in a mortal and pestle to release the most flavor.
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User Reviews

Reviews for this section have been closed.

 5 out of 5
delicious taste, Member mcpeon

I really love shrimp in this way, completely delicious taste very similar to the species mix cajun, was a success as a dip

1 out of 1 people found this helpful.

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