Benihana’s-Style Shrimp and Magic Mustard Sauce

The Benihana’s shrimp appetizer and “Magic Mustard” sauce is one of my favorite parts about going to the popular restaurant…besides the onion volcano! =P I actually ask for a double serving of the mustard sauce because I love to soak everything in it, including my fried rice. I want to be able to enjoy it more often without feeling the guilt, so I decided to experiment and create a lighter, yet still very tasty version of the sauce. After you taste this sauce, you will want make extra and keep it as condiment staple in your fridge!


Health tips: Low fat, heart healthy, diabetes friendly, low carb

Ingredients (4 servings)


  • 2 tablespoons sesame oil
  • 2 tablespoons canola or extra-virgin olive oil
  • 24 jumbo shrimp, deveined and shelled, with tail left on (6 pieces/person)
  • 4 teaspoons garlic butter (Tip: If you don’t have already-made garlic butter, simply whip up 1/4 cup butter, 1 clove minced/grated garlic, 1 tablespoon lemon juice and 1/2 teaspoon reduced-sodium soy sauce)
  • 1 tablespoon reduced-sodium soy sauce
  • Pepper
  • Juice from 1 lemon
  • Garnish: Toasted sesame seeds and chopped scallions (green onion)

Magic Mustard Sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons sesame seeds, toasted
  • 3 teaspoons Chinese-style mustard (Tip: You can find this in the ethnic aisle of your grocery story or asian market in different heat levels. It’s actually low in sodium too!)
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  • 1/2 teaspoon garlic, minced/grated
  • 2 tablespoons cream (half-and-half/reduced-fat or fat-free creamer/evaporated milk)


  1. Blend together all Magic Mustard sauce ingredients except for the creamer/milk. Stir in creamer/milk at the end. Taste and adjust as desired. Set aside at room temperature.
  2. Heat sesame oil and canola/olive oil in a large skillet until very hot and starting to smoke.
  3. Grill shrimp about 2-3 minutes on each side, until pink, butterflied and starting to brown. As soon as you turn over to the other side, add in garlic butter and soy sauce. Continue to cook through. (Tip: Depending on the size of your skillet, you may need to work in 2 batches.)
  4. Take off heat and squeeze lemon juice over top, add pepper as desired and toss with other pan juices. Put the lemon halves face down in the pan with the shrimp. Let it sit for a minute to let flavors meld together. Taste and adjust as desired.
  5. Garnish with toasted sesame seeds, chopped scallions and more lemon juice if desired. Serve Magic Mustard sauce alongside and enjoy! (Tip: I like to serve with roasted seasoned zucchini, yum!)



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