Prep 10 mins
Cook 0 mins
We love the shrimp sauce at our local Japanese restaurant and I've worked from several recipes, adding my own tweaks and changes until I have found the right flavor for us. My husband says mine is better than the restaurant. :o) I hope you enjoy it as much as we do. It's wonderful with shrimp and veggies but also with chicken and steak! Do NOT substitute the Hellman's for some other kind of mayo. It makes a difference in the final product!
- Mix the butter with the paprika, garlic powder, sugar and salt, then add remaining ingredients (in a bowl with a tight-fitting lid).
- Shake until combined thoroughly.
- Chill in the refrigerator for at least 2 hours before serving.
- You may want to add a bit of water to thin it out, not too much or you will dilute the flavors.
- Shake well and serve.
Signed up just to say how much of a perfect alternative this sauce is to the shrimp sauce you get at the Asahi asian restaurant! Have been looking everywhere for a recipe! Finally, Thank you! So simple, I leave out the butter, and soy sauce, use something called "seafood magic" spice and liquid sugar like agave nectar. Epic tasty shrimp sauce for pennies! And NO HIGH FRUCTOSE CORN SYRUP!
I made this and at the first taste it tasted primarily like mayonnaise so I added some worcestershire sauce (ran out of soy sauce) more lemon juice and doubled the sugar and my wife loved it!
I have made this recipe 4 times it turns out yummy every time. It is very flavorful. Everyone loves it!