Japanese shrimp sauce is one of the most popular sauces used for Japanese foods, particularly Japanese side dishes such as fried rice or shrimp fried rice. The sauce can be difficult to find for sale in grocery stores outside of Japan, but it is often served at Japanese restaurants. Just five tablespoons of this orange or pinkish shrimp sauce contains almost 200 calories and 15.7 g of fat, so keep a watch on how much you are eating.
Add 2 tbsp. of butter to a small-sized sauce pan and place the pan on a stove burner on medium-high heat. The butter should melt in about 2 minutes.
Turn off the stove burner and remove the pan from heat. Immediately transfer the melted butter to a small bowl. This prevents the butter from further cooking in a hot pan.
Add 1 cup mayonnaise, 3 tbsp. sugar, 3 tbsp. rice vinegar, 3/4 tsp. paprika, and 3/8 tsp. of garlic powder in the bowl that contains the melted butter.
Mix the ingredients well with a spoon. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Refrigerate the Japanese shrimp sauce for three hours before serving.
- “Japanese Cooking: A Simple Art”; Shizuo Tsuji and Shizuo Tsuji; February 2007
- Livestrong.com; MyPlate; Shrimp Sauce
- Rice Gourmet; Nutritional Information; 2002
- American Heart Association: Know Your Fats; May 2011