Yum Yum Sauce

I went on a deep-fried shrimp kick the other day. It happens. Unfortunately it doesn’t happen often enough, because deep-fried shrimp are definitely one of my favorite things. To make the shrimp even better I always make a dipping sauce or two along the side. Usually that means some sort of variation on a cocktail sauce, but this time I went with a mayonnaise-based sauce often found in Japanese Hibachi restaurants, Yum-Yum sauce. Nice and creamy with a slight vinegar twist, this sauce was perfect with the crispy shrimp.

Yum Yum Sauce

As I note in the ingredients, you’ll want to use full-strength (not light) mayonnaise. Light mayonnaise is too thin, you want something that’ll stand up to the shrimp.

I wouldn’t be afraid to add a few shakes of hot sauce, either. Or maybe a few good-sized pinches of dried pepper flake.

Also try my easy fry dipping sauce.

Yum Yum Sauce
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Yum Yum Sauce

Often found in Japanese Hibachi restaurants, Yum-Yum sauce is nice and creamy with a slight vinegar twist.
Course Sauce
Cuisine American
Keyword Asian, sauce
Prep Time 30 minutes
Total Time 30 minutes
Servings 1 cup
Calories 1878kcal
Author Based on a recipe from My Fridge Food



  • Whisk together all ingredients. Cover and place in fridge at least 30 minutes before using.


Calories: 1878kcal | Carbohydrates: 39g | Protein: 3g | Fat: 190g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1428mg | Potassium: 79mg | Fiber: 1g | Sugar: 40g | Vitamin A: 961IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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