Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

Recipe Summary

5 mins
8 hrs
8 hrs 20 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For Shrimp:


Instructions Checklist
  • Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.

  • Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.

  • Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

Cook's Note:

If sauce becomes unmanageably thick, add a little egg white. You want this to be slightly thicker than mayo.

Nutrition Facts

385 calories; protein 9.9g; carbohydrates 0.4g; fat 38g; cholesterol 141.3mg; sodium 184.4mg. Full Nutrition