How do I Make Japanese Shrimp Sauce?

by Cheryl Grace Myers

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.


  • While Japanese shrimp sauce is high in calories and fat, the nutrient content can be a blessing. Shrimp sauce is typically used over rice and served with shrimp, which both do not contain much -- if any -- fat content. Fats help you feel full after eating a meal, so you eat less and feel more satisfied with your meal. The American Heart Association confirms the importance of eating some fats, suggesting that every healthy diet contains at least some fats. About 30 percent of your total daily calorie intake should come from fats.

    The sauce doesn’t take much prep time, but it does need refrigeration. Keep this in mind when planning a Japanese dish, especially if you are expecting dinner guests.


Photo Credits

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About the Author

Cheryl Myers has has a master's degree from Saint Leo University and currently writes for several publications including Fit Pregnancy, Guideposts and Parent's Magazine.