What's better than homemade YumYum sauce? Homemade YumYum sauce with shrimp. 

In today's edition of My Household is Gulten-Free, we have a super delicious, homemade recipe that is sure to be a crowd-pleaser.

I came across this recipe somewhere along the line of transitioning my meals to GF meals, but I can't even remember where. Honestly, I don't even measure the ingredients anymore. I just add them little by little into a bowl until it looks right. Hasn't failed me yet! With just four ingredients that you probably already have in your cabinets and fridge, you can make homemade YumYum sauce. Yes, like the kind you get at hibachi.

My favorite thing to do is add the YumYum to cooked shrimp and put it on top of a bowl of lettuce and diced tomatoes. But honestly, you could use this sauce however you'd like. I often store the excess in a container for dipping other food in throughout the week.

To start, you'll need just four ingredients:

White vinegar

Add the mayo in first, and be generous. You can always store the leftover sauce.

Next, add in a heavy amount of sriracha. Whisk the two together to achieve a light orange color...like so:


Next add just a sprinkle of sugar overtop. Don't use too much, but if you do, dilute it with more mayo/sriracha.

Finally, add about a tablespoon or two of white vinegar. You want the consistency to be thicker, not watery. So add small amounts at a time.

Remember when I said I don't measure? Yeah, I wasn't kidding.

Next, heat your shrimp over medium heat until most the liquid is evaporated. Add salt and pepper to taste.


Chop your lettuce and dice tomatoes and assemble them in a bowl. Add just a tad of the YumYum to the lettuce before adding the shrimp.

Once the shrimp is cooked, saute it in the bowl of YumYum to coat each piece, then sit the shrimp atop the salad.


And that's literally it! Enjoy.


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