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Yaki Shrimp Recipe

Name: Japanese Village Restaurants Yaki Shrimp Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb large shrimp, peeled and deveined (16/20 count); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 1 tbs soy sauce; 1 tbs mirin (or dry sherry); 1 tbs neutral oil (vegetable or canola); 2 tbs butter; 2 tbs soy sauce; 1 tbs mirin; 1 tbs brown sugar; 1 tsp rice vinegar; 0.5 tsp sesame oil; 1 tsp fresh ginger, grated; 0.5 cups mayonnaise (preferably Japanese Kewpie); 1 tsp sriracha (adjust to heat preference); 0.5 tsp soy sauce; 1 tsp lemon juice; 0.5 tsp honey; 0.25 tsp sesame oil; 1 tbsp green onion, finely sliced (for sauce and garnish); 1 tsp sesame seeds, toasted; 1 tbsp extra sliced green onion; 2 each lemon wedges (optional)

Inspired by Japanese Village Restaurant

Time25m

Serves2

An extra helping of our hard to resist shrimp with our signature missonaise sauce.

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Ingredients

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Shrimp

1 lb large shrimp, peeled and deveined (16/20 count)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1 tbs Aged soy sauce

1 tbs mirin (or dry sherry)

1 tbs neutral oil (vegetable or canola)

Yaki Glaze

2 tbs Butter

2 tbs Aged soy sauce

1 tbs Mirin

1 tbs Brown sugar

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

Signature Missonaise Sauce

1/2 cups mayonnaise (preferably Japanese Kewpie)

1 tsp sriracha (adjust to heat preference)

1/2 tsp Aged soy sauce

1 tsp ReaLemon lemon juice

1/2 tsp Honey

1/4 tsp Toasted sesame oil

1 tbsp green onion, finely sliced (for sauce and garnish)

Finish & Garnish

1 tsp Sesame seeds, toasted

1 tbsp extra sliced green onion

2 each lemon wedges (optional)

Method

Shrimp

Prep shrimp

Pat the shrimp dry with paper towels. Place shrimp in a bowl and season with kosher salt, black pepper, and garlic powder. Add 1 tablespoon soy sauce and 1 tablespoon mirin; toss to coat and let sit at room temperature for 10 minutes.

Cook shrimp

Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the shrimp in a single layer (cook in batches if necessary). Sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a clean plate and keep warm.

Yaki Glaze

Make glaze

Reduce heat to medium. Add 2 tablespoons butter to the same pan and melt, scraping up any browned bits. Stir in 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and 1 teaspoon grated ginger. Cook, stirring, until the sugar dissolves and the glaze thickens slightly, about 1–2 minutes.

Coat shrimp

Return the cooked shrimp to the pan and toss quickly in the glaze, 30–45 seconds, until evenly coated and the glaze clings to the shrimp. Avoid overcooking. Transfer glazed shrimp to a serving dish.

Signature Missonaise Sauce

Make missonaise

Combine 1/2 cup mayonnaise, 1 teaspoon sriracha (more to taste), 1/2 teaspoon soy sauce, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon sesame oil, and 1 tablespoon finely sliced green onion in a small bowl. Whisk until smooth and taste; adjust heat or acidity if desired. Chill briefly if you prefer it cold.

Plate with sauce

Spoon a generous dollop of missonaise onto the serving plate or drizzle it over the glazed shrimp. Optionally pipe or dot for a restaurant presentation.

Finish & Garnish

Sprinkle toasted sesame seeds and remaining sliced green onion over the glazed shrimp. Serve immediately with lemon wedges on the side for squeezing over the shrimp if desired.