Deep-Fried Shrimp and Chive Gyoza with Spicy Mayo Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy deep-fried Japanese dumplings filled with succulent shrimp and fresh chives, paired with a creamy, spicy mayonnaise sauce. This japanese-inspired dumplings ready in about 30 minutes pairs grams, peeled and deveined shrimp, grams chives, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 Japanese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Chop 200 grams shrimp finely or pulse in a food processor until coarsely minced.
  2. Step 2: Finely chop 30 grams fresh chives.
  3. Step 3: In a bowl, combine the minced shrimp, chopped chives, 1 minced garlic clove, 1 tsp grated ginger, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix well.
  4. Step 4: Place about 1 heaping teaspoon of filling in the center of each of the 20 gyoza wrappers. Moisten edges with water and fold to seal tightly with pleats.
  5. Step 5: Heat about 2 cups vegetable oil in a deep pan or pot to 350°F (175°C).
  6. Step 6: Fry the gyoza in batches for 3-4 minutes until golden brown and crisp on all sides. Drain on paper towels.
  7. Step 7: Mix 3 tbsp mayonnaise with 1 tbsp sriracha sauce in a small bowl to make the spicy mayo drizzle.
  8. Step 8: Serve the hot fried gyoza with the spicy mayo drizzled on top or on the side for dipping.

Frequently asked questions

How long does Deep-Fried Shrimp and Chive Gyoza with Spicy Mayo Drizzle take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Deep-Fried Shrimp and Chive Gyoza with Spicy Mayo Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams chives from drying out.

Can I substitute ingredients in Deep-Fried Shrimp and Chive Gyoza with Spicy Mayo Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deep-Fried Shrimp and Chive Gyoza with Spicy Mayo Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deep-Fried Shrimp and Chive Gyoza with Spicy Mayo Drizzle?

Japanese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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