Ingredients
Units
Scale
- 1 tablespoon olive oil or other neutral-flavored cooking oil
- 1 pound large or jumbo shrimp, peeled and deveined
- 1 tablespoon soy sauce (use tamari or coconut aminos for gluten-free diets)
- 1 tablespoon lemon juice (from about 1/2 of a fresh lemon)
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon sugar (leave out the sugar for keto and low-carb diets)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Pour the oil into a flat griddle or into a large skillet (at least 10 inches). Put the skillet over medium-high heat and let the oil heat up for a few minutes.
- Carefully add the shrimp into the skillet. Let the shrimp cook for 2 minutes, then turn them over. Add the soy sauce and lemon juice to the skillet and let the shrimp cook for another 2 minutes.
- Use tongs to remove the shrimp to a serving plate.
- To make the sauce, combine the mayonnaise, ketchup, sugar, paprika, and garlic powder in a small bowl. Stir to combine.
- Serve the cooked shrimp with your choice of cooked vegetables, rice, or noodles, with the Yum Yum Sauce on the side.
Notes
- You can use shrimp with the tails on or the tails off for this recipe.
- If you want to use frozen shrimp, make sure you have fully defrosted the shrimp overnight in the refrigerator before using.
- If you don’t have a flat griddle for your stovetop, then you can use a large skillet for this recipe.
- If you are on a Whole30 or low-sugar diet, leave out the sugar in the sauce and be sure to use sugar-free ketchup.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 3.5 g
- Sodium: 498.2 mg
- Fat: 24.7 g
- Saturated Fat: 3.8 g
- Carbohydrates: 4.8 g
- Fiber: 0.1 g
- Protein: 23.4 g
- Cholesterol: 194 mg