- add review
- #27623
While it's called "shrimp sauce" this tasty Japanese staple can be used as a dipping sauce with any fried food (not just shrimp) or drizzled over fried rice to add extra flavor.
serves/makes:
ready in:
under 30 minutes
12 reviews
ingredients
2 cups mayonnaise
1/2 cup water
3/4 teaspoon ketchup
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon garlic juice
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper
directions
Whisk together the mayonnaise, water, and ketchup until blended. Whisk in the remaining ingredients until smooth. Store in the refrigerator until needed.
recipe tips
Different styles and brands of hot sauce have different flavors. Try a variety to find one you like.
If the sauce is too thick, you can thin it out with a little more water.
You can adjust the sugar and salt amounts as needed.
Drizzle the sauce over grilled seafood, steamed vegetables, or use it as a marinade for chicken or fish.
common recipe questions
Can I use low-fat mayonnaise for this recipe?
You can use low-fat mayonnaise. Depending on the brand it may change the taste a bit but most taste quite similar to the full-fat versions.
What is garlic juice and where can I find it?
Garlic juice is a concentrated form of garlic flavor. If you can't find it, you can substitute with fresh crushed garlic.
How long can I store the sauce?
The sauce can be stored in the refrigerator in an airtight container for up to one week. Stir well before using if it separates.
Can I freeze the sauce?
It is not recommended to freeze mayonnaise-based sauces as they can separate and become watery upon thawing.
How do I serve the sauce?
Serve the sauce with fried shrimp, tempura vegetables, fried rice, grilled chicken, or use it as a dipping sauce for a variety of other dishes such as chicken nuggets or french fries.
nutrition data
73 calories, 9 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
more recipes like benihana shrimp sauce
JAPANESE SHRIMP SAUCE
ALICE'S SHRIMP SAUCE
SAGE WHITE SAUCE FOR SHRIMP
reviews & comments
-
Anonymous REVIEW:
July 8, 2016good dipping sauce
-
TOSHIE REVIEW:
September 24, 2014Omit water and use milk just as needed to thin. Use 1 tb ketchup.
-
Improv Cook REVIEW:
June 20, 2014I actually was just looking for a dipping sauce for fried foods when I found this. I think it turned out great but I have no idea if it's like Benihanas sauce of not. It was good though!
-
Guest Foodie REVIEW:
October 28, 2013Lots of changes needed: use milk instead of water to thin it. You won't need 1/2 cup either. Ginger should be 1/2 tsp. Sriracha instead of hot sauce. That will get you closer to Benihanas. It's a good start but needed tweaking.
-
Ruby REVIEW:
July 15, 2012This recipe was great. My family loves Kobi's restaraunt shrimp sauce and after I "doctored" it a little I would have to give it a 5 for Fantastic. I added a tsp of vinegar and a tablespoon of melted butter. I also added a little more sugar. I can't beleive I have finally, thanks to this recipe mastered this sauce. I also used powdered ingredients instead of fresh because that is what I had on hand. I left out the hot sauce too. I will use this site more often. Thanks so much.
-
Jon REVIEW:
March 27, 2012Try using 1/2 cup of milk instead of water leaving the milk out of the mixture only adding it to thin the sauce out as desired. I have tried using many different types of hot sauce with the recipe and when ommitted only then did the sauce taste the closest to the original recipe. Also I have added 3 tablespoons of butter into the sauce and that seemed to really wake things up a bit. Let me know what you think.
-
Chef mom REVIEW:
November 5, 2010Almost there, I did not have hot sauce or garlic in the house so I substituted mild taco sauce. It is good. I used a little less mayo; anxious to try it again with hot sauce and garlic.
-
Guest Foodie REVIEW:
May 15, 2009did not taste good at all. Exnay on the ginger if anything! We did not eat it at all because of the taste of ginger was taking over the sauce.
-
Guest Foodie REVIEW:
July 21, 2008Tasted like watered down mayo. Was not creamy like Benihana's. Even let sit overnight. It was okay, but no where near the original.
-
Guest Foodie REVIEW:
August 5, 2007Very tasty - used real garlic instead of powder and put some cayenne pepper in for heat - still needs more kick, but guests were still raving about it as they left the house. Excellent on grilled shrimp and with any sauteed vegetables.
-
taste tester REVIEW:
May 5, 2007I use 1 small garlic and a garlic press instead of using garlic juice to get 1/2 tbsp. In addition, I used Splenda in place of regular sugar. Still tasted very good. I did added 1/4 tsp mustard powder (as an option), since to me it was missing something. The recipe as shown is good, but I needed alittle more kick and I do not like to be very spicy or to use extra hot sauce. Refrigerate it, will make it more flavorful and it does taste good as a condiment for shrimps and fish. I will make it again.
-
tlashle REVIEW:
January 6, 2005This is a great sauce very close to restaurant. I will try with a little less mayo (maybe 1/2 cup less) next time around , We prefer a little less mayo, The longer this sat (overnight ) the better the taste .
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
');
