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Japanese Shrimp Sauce I

Japanese Shrimp Sauce I

  • Prep

    5 m
  • Ready In

    5 m
Lime

Lime

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Mr_Mex
208

Mr_Mex

3/2/2007

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.

vickilou
174

vickilou

12/20/2005

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.

Beknown
154

Beknown

11/9/2005

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.

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