Japanese Steakhouse Golden Shrimp Recipe

Name: Japanese Steakhouse Golden Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 2 egg yolks; 1 1/4 cups canola oil; 1 tablespoon seasoned rice vinegar; 1/4 teaspoon salt; 1/4 teaspoon garlic powder, or more to taste; 3 saffron threads, crushed, or to taste; For Shrimp:; 1 pound large shrimp, peeled and deveined; 1 tablespoon butter, or to taste; 1 splash white cooking wine

Servings: persons

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.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Sauce:, 2 egg yolks, 1 1/4 cups canola oil, 1 tablespoon seasoned rice vinegar, and more.

Yes, Japanese Steakhouse Golden Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Steakhouse Golden Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions