Monica's Japanese Garlic Dollop Shrimp

Monica's Japanese Garlic Dollop Shrimp


"This is a delightful Japanese-inspired shrimp recipe for garlic-lovers; served over rice or pasta or on it's own -- it's sure to make everyone scream, 'What's the recipe?!' I secured this sure-fire loads-o-goodness recipe while attempting to replicate something else entirely. Serve shrimps over freshly prepared rice or pasta with a salad, vegetable and/or hot bread and butter -- Happy Ending!"
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1 h 25 m servings 560 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 41.9 g
  • 65%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir together the mayonnaise, soy sauce, mirin, minced garlic, dried minced onion, onion powder, curry powder, turmeric, basil, cayenne pepper, and salt in a bowl. Fold in the bread crumbs until evenly moistened. Cover, and refrigerate at least an hour.
  2. Cut each shrimp along the back and open the halves like a book. Place a hearty dollop of the mayonnaise mixture onto each shrimp, and spread over the top to completely cover. Heat the sesame oil in a large skillet over high heat until it begins to smoke. Place the shrimp in the pan, mayonnaise-side up, and add the water. Cover, and steam until the shrimp are no longer transparent, 2 1/2 to 3 minutes.


Read all reviews 3
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I omitted the mirin as I didn't have any, and used finely diced fresh onion instead of dried. With a a pinch of sesame seeds and some sliced green onions sprinkled on top, this was a pretty and ...

Very spicy and a lot thicker than the one I eat at Japanese steak houses. Not a bad recipe though especially if you like things extra spicy!

Against my better judgement I made as written and wish that I would have went with my first instinct. There are a lot of potent ingredients going on here with the curry, turmeric, cayenne, and ...

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