Hibachi Shrimp with Yum Yum Sauce

Japanese style hibachi grilled shrimp with a yum yum mayochup type dipping sauce and sesame fried rice make a complete summertime meal.
Hibachi Shrimp with Yum Yum Sauce

Hibachi Shrimp with Yum Yum Sauce

Sue Lau |  Palatable Pastime

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My recipe of the day with Fish Friday Foodies is part of  an event I  am taking a turn at hosting this month for Japanese Fish & Seafood.

I haven’t posted a lot of Japanese recipes on the blog and it has been awhile,  so I thought  it would make an excellent topic. Plus, with it being August, if someone so chose to make sushi, it is a great no-cook option if you don’t want to heat up the kitchen.

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I decided on  hibachi shrimp with yum  yum sauce and am  posting a sesame fried rice to go with that, since it  seems apropos. While the rice is cooked indoors, you  do get  to divvy it up cooking the shrimp out on the grill (hibachi style). Of course, if  you want to  cook the shrimp  in a skillet  that can be  done. Any teppanyaki grill will cook them on  a flat iron.

Hibachi Shrimp with Yum Yum Sauce

Similar to Teppanyaki

So in some ways this is like your favorite Japanese steakhouse but then again not. I like the shrimp  grilled outdoors.  My fried rice is according to my  specs. And the  yum yum sauce is as well  since I wasn’t  attempting  to  clone anything, even  though many make the sauce (and each with their own version).

And Yes, it was Yum Yum

I thought it was delicious overall and made my sushi appetizer pale next to it (and trust me,  I do love sushi).

This should feed four adults but with an appetizer or something like ginger  miso salad or miso soup, expect it to  feed  more like 6. And of course, most kids will  eat less.

Fish Friday Foodies

Japanese  Fish & Seafood

fish friday foodies

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 Hibachi Shrimp with Yum Yum Sauce

Hibachi Shrimp with Yum Yum Sauce

Hibachi Shrimp with Yum Yum Sauce

Sue Lau
5 from 14 votes
Prep Time 20 mins
Cook Time 15 mins
Marinate 1 hr
Course Main Dish
Cuisine Japanese


Hibachi Shrimp:

  • 2 pounds (16-20 count) raw shrimp peeled and deveined
  • 1 tablespoon cooking oil

Shrimp marinade:

  • 1/4 cup mirin
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon Japanese soy sauce

Yum Yum Sauce (yield 3/4 cup)

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon white pepper

Sesame Fried Rice

  • 4 cups cold cooked Rice
  • 1 tablespoon oil
  • 5 large eggs lightly beaten
  • salt and pepper
  • 1 cup sliced scallions
  • 1 tablespoon toasted sesame oil
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1 cup frozen peas and carrots
  • 2 tablespoons Japanese soy sauce
  • 1 tablespoon black sesame seeds
  • 1 tablespoon toasted sesame seeds



    Prep the Shrimp:

    • Peel and devein the shrimp and mix with the marinade.
    • Marinate refrigerated one hour or more.

    Make the Yum Yum Sauce:

    • Stir together the Yum Yum sauce; cover and chill.

    Prepare the Rice:

    • Break apart the cold rice so there are no clumps; set aside.
    • Heat the tablespoon of oil in a skillet; season the eggs with salt and pepper and scramble; chop into small pieces and set aside with the chopped scallions.
    • Saute the onions, peas and carrots in the sesame oil and butter until the onions soften.
    • Add the rice to the pan along with the remaining rice ingredients and stir until cooked and heated through.
    • Cover and keep warm while grilling the shrimp (should only take a few minutes).

    Grill the Shrimp:

    • Preheat grill to moderate heat and spray a grill pan with grill spray.
    • Drain the shrimp from the marinade and discard the marinade.
    • Drizzle shrimp lightly with oil.
    • Grill the shrimp until firm and lightly charred.
    • Serve with sesame fried rice and yum yum sauce.


    From the kitchen of palatablepastime.com
    Keyword hibachi shrimp, sesame fried rice, yum yum sauce
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    Hibachi Shrimp with Yum Yum Sauce

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    4 responses

      • I don’t have a good idea of the origins outside of Japanese steakhouses calling it that. It’s basically a mayochup or “secret sauce”with any number of variations. It does go great with shrimp and hibachi steak.

    1. This is a dinner that my whole family would love. That sauce makes me say YUM YUM! Thanks so much for hosting.

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