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Appetizers, Fish and Shellfish

Vanilla fried shrimp with vanilla honey mustard

Vanilla fried shrimp with vanilla honey mustard
Los Angeles Times

You know a restaurant is scorchingly hot when you dial 411 for the number and the operator says you're the fifth person that day who's asked for the same restaurant. So it was the week before last with Lincoln Steakhouse ... Read more

Total time: 30 minutes | Serves 4

Vanilla honey mustard

  • 1 cup mayonnaise
  • 2 tablespoons plus
  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons plus
  • 3/4 teaspoon honey
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon chopped chives
  • Seeds from 1/4 vanilla bean
  • 1/4 teaspoon kosher salt

Step 1Place 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

  • 1 cup purchased tempura batter mix
  • 6 ounces ice cold light beer
  • Seeds from 1/2 vanilla bean

Step 1Combine 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.


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 12 tiger shrimp (6 to 8 per pound size) peeled, tail on and butterflied
  • Canola oil for frying
  • Vanilla batter
  • 1 lemon, cut into wedges
  • Parsley sprigs

Step 1Combine 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.

Step 2Heat 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.

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

Step 4Place 3 shrimp on a salad plate and garnish with lemon wedges and parsley sprigs. Serve with the vanilla honey mustard on the side.

Note: 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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