Japanese shrimp sauce is a slightly tangy, creamy sauce that is served with shrimp in many Japanese restaurants. It is sometimes called “white sauce” or “yum-yum” sauce, although it is actually a light pinkish-orange in color. There are many variations on the recipe and the ingredients can be increased or decreased according to your personal preference.
Things You'll Need
- 1 cup mayonnaise (not salad dressing)
- 2 tbsp. rice vinegar
- 3/4 tsp. paprika
- 3 tbsp. sugar
- 1/2 tsp. garlic powder
- 3 tbsp. melted butter
- Plastic or glass mixing bowl
Add all the ingredients to the mixing bowl and stir thoroughly to combine.
Cover the bowl and place it in the refrigerator. Refrigerate the mixture for at least four to six hours, ideally overnight. This allows the individual flavors the time to meld together.
Serve the sauce with grilled or fried shrimp. The sauce can be served cold, or brought to room temperature.
Tips & Warnings
- A variant of this recipe includes a teaspoon of tomato paste for added color and acidity. You can also add a dash of cayenne pepper for a little spiciness.
- You can customize this recipe to suit your tastes. For a thicker, creamier version add 1/4 cup more mayonnaise and adjust the spices accordingly.