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Japanese Steakhouse Golden Shrimp

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"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."
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Ingredients

8 h 20 m servings 385
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • If sauce becomes unmanageably thick, add a little egg white. You want this to be slightly thicker than mayo.

Nutrition Facts


Per Serving: 385 calories; 38 0.4 9.9 141 184 Full nutrition

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