Japanese Shrimp Sauce I Recipe - Allrecipes.com
Japanese Shrimp Sauce I Recipe
  • READY IN 5 mins

Japanese Shrimp Sauce I

Recipe by  

"This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great."

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Ingredients Edit and Save

Original recipe makes 1 1/4 cups Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2005

I've made this sauce a few times actually. I went to Poland to study for 6 months and I was missing japanese food with the shrimp seafood sauce. Found this recipe and was so excited! This recipe is not bad, not exactly restaurant-style, but almost close. The portions are not right or something is missing. I can't figure it out yet. Me and my roomate agreed that it was a bit tangy (she wouldn't have it) but my husband absolutly loves this sauce and begs me to make it occasionally. I think if you add a little less rice vinegar (like 2 tblspns) and use sweet paprika it tastes better. Just adjust the portions and it will come out the way you want it.

 
Most Helpful Critical Review
Mar 02, 2007

This recipe is alright, its gives a start to making the sauce and I found it useful. Do not use "Miracle Whip" use best foods and I used more paprika twice as much as stated and like wise with the other ingrediants to my liking especially the butter. Do not use too much vinegar ! Please let me know if this helps.

 
Dec 20, 2005

It is clear that there are several varieties of shrimp sauce. I found this recipe to be a great salad or cold shrimp dressing. For those looking for a more mellow shrimp sauce - here it is. 4 cups of mayonaise 16 oz. can peaches in heavy syrup 2 tbls. honey 1 tbls. paprika 1 tbls. soy sauce Put in blender and mix well.

 
May 11, 2003

YUM YUM! My dad LOVES this stuff. He claims it taste just like what is served in the japanese resturants :)

 
Jul 13, 2003

I thought this recipe was great. It was a little different from the sauce I was thinking about, but it was just as good. The key is to let it stand for about 10 minutes before serving.

 
Jul 14, 2003

The sauce was a bit too sweet and tangy for what we get in the Japanese restaurants in my area, even when we halved the sugar and rice vinegar. It would make a nice salad dressing, but otherwise it wasn't what we were looking for.

 
Apr 15, 2003

This is REALLY close to the shrimp sauce I am used to. It is just a tad too tangy. It may help to decrease the amount of rice vinegar, or is there one ingredient missing?

 
Apr 15, 2003

I am so glad someone posted this Recipe. Lime thank you so much!!! I moved to a new area about 6 years ago because I thought the resaurant I once frequented back home was Chinese and they served this delicous shrimp sauce. Well when I moved I figured the Chinese resaurants would serve the same. Every one I went in I asked for it and they just looked really confused brought the red sauce you sometimes dip shrimp in. Well, I thought I'd make my own if I could find the recipe. Typed in the search engine on the computer and there it was. Easy as pie. Anyway I dont mean to be long winded but I really appreciate you posting the recipe.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 3.8 g
  • 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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