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!
- 1 cup Hellmann's mayonnaise
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- 3⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 2 teaspoons soy sauce, I use low sodium soy sauce
- 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.
I had to add about 3/4c of sugar and some Worcester Sauce because the recipe tasted like flavored mayo.
Been looking for a good shrimp sauce...we love it on everything that involves rice! I've tried a lot of other recipes that have slightly different amounts of sugar / vinegar. This recipes is finally perfect! I don't have to tweak it anymore, I just follow the recipe and it's perfect. Make sure you let it sit for awhile in the fridge for the flavor to develop.
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!