If you've dreamed of slinging your own version of hibachi shrimp that rivals your favorite Japanese steakhouse restaurant...listen up! I've got all the secrets for making hibachi style restaurant quality meal in your very own kitchen. *Fire bowl sold separately.
Hibachi style cooking is fast and relatively healthy - the perfect addition to your weekly meal plan or meal prep on the weekends. The shrimp cooks in literally minutes and you can have a full meal portioned and packed in the fridge for your entire week. Or you can make it and eat it all in one sitting with a few friends or family.
A good time, either way.
What you'll need to make this homemade hibachi shrimp recipe:
- medium-large shrimp
- neutral oil and butter
- fresh garlic
- light soy sauce
- honey
- fresh lemon juice
- sesame oil
- white pepper
- sesame seeds
Complete list of ingredients and directions included in the printable recipe card below.
Step by step cooking process for hibachi shrimp recipe:
To begin, make the hibachi sauce. Combine light soy sauce, honey, fresh squeezed lemon juice, sesame oil and a pinch of white pepper in a small bowl. Stir to combine. Set aside.
Clean and devein shrimp, or, if already cleaned, rinse and dry the raw shrimp and set aside.
Heat a cast iron or other large skillet over medium heat. Add the vegetable oil (or other neutral oil) to the hot pan, then the minced garlic. Cook for about a minute, until fragrant, but take care not to burn the garlic at all. Add the shrimp in a single layer to the hot skillet. Stir fry for about 2 minutes, until almost cooked through.
Add the traditional hibachi sauce into the skillet and cook for about 2 minutes, allowing the shrimp to finish cooking and the sauce to cling to the shrimp. Add 1 tablespoon of butter to the pan and remove from heat, letting the butter melt into the sauce. Taste and adjust seasoning.
Top with sesame seeds, for garnish, and serve shrimp hibachi with Benihana-style fried rice, steamed white rice, hibachi vegetables and homemade yum yum sauce.
FAQ's and serving suggestions:
My favorite hibachi dinners include this hibachi shrimp, hibachi vegetables, Japanese steakhouse-style fried rice, steamed white or brown rice and creamy yum yum sauce. If I'm in the mood for a different carb, sometimes I'll add hibachi noodles or udon noodles to the menu. And Japanese ginger sauce is a lovely flavor boost to add to the table, as well. If you're in the mood for a real hibachi buffet, add sweet and savory Hibachi Grilled Salmon to the menu!
You can substitute a half teaspoon of garlic powder in place of the fresh garlic. I love the subtle flavor of white pepper in Asian cooking, but black pepper could be substituted here, as well.
Certainly! Shrimp is a pretty mild, delicate flavor, so I want to be careful not to blast my taste buds when flavoring it. But a pinch of red pepper flakes or cayenne adds enough heat to get you sweating. As with almost every meal, I like to serve hibachi with a bottle of hot sauce or a jar of chili crisp to let everyone choose their own spice adventure.
I recommend making Hibachi Vegetables Recipe in a separate pan from the shrimp as the sauces have different flavors (though complementary). But if you're in a rush, and have a flat top grill or electric griddle large enough to hold both - go for it! The hibachi vegetable recipe calls for yellow sweet onions, carrots, zucchini and mushrooms, but it is endlessly customizable. Hibachi veggies like green onion or vidalia onions, broccoli, yellow squash or snow peas would all be delicious. Just be sure you have an adequate cooking surface to accommodate everything!
If you're cooking for non-pescatarians, you can use it to make hibachi chicken or hibachi steak. It's lovely over veggies or a plate of hibachi rice or fried rice (with Japanese white sauce, of course!)
You can - I like a neutral oil in this dish (grapeseed works well, too) to keep the flavor profile clean. But since we're working with fresh garlic, we need leave our heat at medium to prevent burning, so you shouldn't have to worry about the oil smoking or scorching like we do when we're cooking with medium high or high heat.
To store, transfer the shrimp into an airtight container and store in the refrigerator for up to 2 days.
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Print
Easy Homemade Hibachi Shrimp Recipe
- Total Time: 15 minutes
- Yield: 3-4 1x
Ingredients
1 pound medium-large shrimp, cleaned and deveined
1 tablespoon neutral oil
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon sesame oil
Pinch of white pepper
Sesame seeds, for garnish
Instructions
To begin, make the hibachi sauce. Combine light soy sauce, honey, fresh squeezed lemon juice, sesame oil and a pinch of white pepper in a small bowl. Stir to combine. Set aside.
Clean and devein shrimp, or, if already cleaned, rinse and dry the raw shrimp and set aside.
Heat a cast iron or other large skillet over medium heat. Add the vegetable oil (or other neutral oil) to the hot pan, then the minced garlic. Cook for about a minute, until fragrant, but take care not to burn the garlic at all. Add the shrimp in a single layer to the hot skillet. Stir fry for about 2 minutes, until almost cooked through.
Add the traditional hibachi sauce into the skillet and cook for about 2 minutes, allowing the shrimp to finish and the sauce to cling to the shrimp. Add 1 tablespoon of butter to the pan and remove from heat, letting the butter melt into the sauce. Taste and adjust seasoning.
Top with sesame seeds, for garnish, and serve shrimp hibachi with Japanese Fried Rice or white rice, hibachi vegetables and homemade yum yum sauce.
Notes
Chicken or steak can be substituted for shrimp for all the non-pescatarians in your life!
- Prep Time: 5
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Japanese, American
Keywords: Hibachi Shrimp Recipe, Japanese Hibachi Recipe, Shrimp Recipes
Lynn
Loved this! Delicious and so easy. I’ll double the recipe next time to be sure I have leftovers!
★★★★★
Christina Jolam
Great idea! Thanks for your positive feedback!