Vanilla fried shrimp with vanilla honey mustard

Time 30 minutes
Yields Serves 4
Vanilla fried shrimp with vanilla honey mustard
(Los Angeles Times)

Vanilla honey mustard


Place the mayonnaise, mustard, honey, vanilla extract, chives, vanilla bean seeds and salt in a bowl and whisk to combine. Cover and refrigerate until ready to serve.

Vanilla batter


Combine the tempura batter mix, beer and vanilla bean seeds in a bowl and whisk until blended. Make the batter immediately before dipping the shrimp; do not let it sit.



Combine the flour, salt, pepper, onion powder, garlic powder and paprika in a pie plate. Dredge the shrimp in the flour mixture and shake off the excess.


Heat 4 to 5 inches of oil in a large saucepan until a pinch of flour sizzles when dropped in. Dip the shrimp into the vanilla batter and let the excess drain off.


Carefully drop 2 shrimp at a time into the hot oil and fry until golden brown, 2 to 3 minutes. Drain on paper towels.


Place 3 shrimp on a salad plate and garnish with lemon wedges and parsley sprigs. Serve with the vanilla honey mustard on the side.

From chef Taylor Boudreaux of Mastro’s Steakhouse, who serves the shrimp with both the vanilla honey mustard and cocktail sauce on each plate.

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