Hey there! I’m super excited to share my favorite hibachi shrimp recipe with you today. As someone who’s absolutely obsessed with Japanese steakhouse cooking I’ve spent countless hours perfecting this dish at home. Trust me once you learn these simple techniques, you’ll never need to spend $30+ at a hibachi restaurant again!
Why This Hibachi Shrimp Recipe Works
- Ready in just 15 minutes
- Uses basic ingredients you probably already have
- Tastes exactly like restaurant hibachi
- Perfect for busy weeknight dinners
- Great for meal prep
- Budget-friendly alternative to eating out
Essential Ingredients You’ll Need
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2-3 tablespoons butter
- 2-3 tablespoons soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- Black pepper to taste
- Sesame seeds for garnish
Optional Add-ins:
- Fresh lemon juice
- Mirin (sweet rice wine)
- Broccoli florets
- Zucchini
- Mushrooms
- Yellow onion
Step-by-Step Cooking Instructions
1. Prep Work (5 minutes)
- Pat shrimp dry with paper towels
- Season lightly with black pepper
- Chop any vegetables you’re using
- Mix sauce ingredients in a small bowl
2. Cook the Shrimp (5-7 minutes)
- Heat your large skillet or wok over medium-high heat
- Melt butter until it starts to bubble
- Add shrimp in a single layer (don’t overcrowd!)
- Cook for 1-2 minutes until bottom side turns pink
- Flip shrimp and add sauce mixture
- Cook another 2-3 minutes until fully opaque
3. Final Touches (2-3 minutes)
- Add any vegetables if using
- Toss everything together
- Garnish with sesame seeds
- Serve immediately while hot
Pro Tips from My Kitchen
Here’s what I’ve learned from making this dish dozens of times:
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Don’t Skip the Butter While some recipes use only oil, butter gives that authentic hibachi restaurant flavor.
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High Heat is Key: You want that signature hibachi sear. Get your pan nice and hot before adding ingredients.
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Work in Batches Overcrowding = steamed shrimp instead of seared shrimp Nobody wants that!
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Timing Matters: Shrimp cooks super quick – about 2 mins per side max. Overcooked shrimp gets rubbery!
Common Mistakes to Avoid
- Using tiny shrimp (go for large or jumbo size)
- Cooking cold shrimp straight from fridge
- Overcooking (seriously, watch that timer!)
- Not patting shrimp dry before cooking
- Using low heat instead of medium-high
Serving Suggestions
Make it a complete hibachi dinner with:
- Steamed white rice
- Yum yum sauce
- Sautéed vegetables
- Clear soup
- Green tea
Storage Tips
- Fridge: Store in airtight container for 3-4 days
- Freezer: Up to 3 months in freezer-safe bag
- Reheating: Quick stir-fry or microwave in 30-second bursts
FAQ About Hibachi Shrimp
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry first.
Q: What’s the best pan to use?
A: Large skillet, wok, or flat-top griddle all work great.
Q: How do I know when shrimp is done?
A: They’ll be pink, opaque, and curved into a loose “C” shape.
Budget-Friendly Tips
- Buy shrimp on sale and freeze
- Use frozen veggie mix instead of fresh
- Make extra sauce and save for other dishes
- Cook in bulk for weekly meal prep
Listen, I know restaurant hibachi seems fancy, but this homemade version is seriously just as good. I make this at least twice a month and my family actually prefers it to takeout now! Plus, you’ll save a ton of money and can customize it exactly how you like.
Note: Recipe nutrition values per serving: Calories 287, Protein 39g, Carbs 15g, Fat 9g
Would you like me to explain or break down any part of this article further?
Why You’ll Love This Hibachi Shrimp Recipe
- Juicy and Firm Shrimp thanks to a 30-minute brine that enhances texture and flavor.
- Savory Garlic Butter loaded with fresh garlic and umami-packed soy sauce.
- Fast Cook Time – Shrimp cooks in under 6 minutes on the hot griddle.
- Perfect Pairing – Serve with homemade or store-bought Yum Yum Sauce for a full hibachi experience.
- Versatile – Serve it with fried rice, noodles, or grilled vegetables for a complete meal.
- 1 quart cold water
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 2 pounds large shrimp (peeled and deveined, tails on or off)
- 2 tablespoons avocado oil or other high-heat oil
- 1–2 tablespoons soy sauce (optional, for added flavor on the griddle)
- Black pepper to taste (optional)
- Lemon wedges for garnish (optional)
- 4 sticks (1 pound) unsalted butter, softened
- 15 garlic cloves, peeled
- 1/4 cup soy sauce
How to Make Hibachi Shrimp on the Griddle
The brine is what sets this shrimp apart from ordinary grilled shrimp. It keeps the texture firm and succulent, so don’t skip it.
- In a large bowl, stir together the water, salt, and sugar until fully dissolved.
- Add the shrimp to the brine and refrigerate for 30 minutes.
- Drain the shrimp and pat them dry with paper towels before cooking.
