Bring the Japanese restaurant to your home with hibachi shrimp!
Succulent shrimp sears in a hot pan with the most delicious umami sauce. Oh man, the aroma alone makes my stomach growl!
These juicy morsels are perfectly pink, tender, and bursting with flavor.
I’m telling you, this hibachi shrimp is a total crowd-pleaser. Plus, it’s fast and easy, too!
Why You’ll Love This Hibachi Shrimp
Japanese Steakhouse Experience: Japanese for “fire bowl,” hibachi involves cooking at high heat. Along with the thick and sticky sauce, the shrimp tastes like a high-end Japanese restaurant.
Party-Pleaser: With its impressive presentation and irresistible taste, hibachi shrimp is perfect for entertaining.
Quick & Easy: There’s no need for takeout when you’ve got this hibachi shrimp recipe. Ready in under 15 minutes, it’s perfect for busy weeknights.
Ingredients
- Large Shrimp: Use large or jumbo peeled and deveined fresh shrimp for convenience.
- Butter: For searing the shrimp.
- Garlic: Fresh and finely minced. It adds a subtle kick that complements the sweetness of the shrimp.
- Soy Sauce: The salty, umami backbone of the hibachi sauce.
- Mirin: This sweet rice wine balances the saltiness of the soy sauce.
- Sesame Oil: The nuttiness adds an extra layer of flavor to the hibachi sauce.
- Black Pepper: Just a pinch! Its sharp, earthy notes complement the sweetness of the shrimp.
- Sesame Seeds: These tiny seeds add a delightful crunch and nutty flavor. I highly recommend sprinkling them on top!
How to Make Hibachi Shrimp
Hibachi shrimp is my favorite thing to order at a Japanese steakhouse. Now, I make it at home all the time!
It’s quick and way more budget-friendly. Not to mention it’s absolutely delicious!
1. Prepare the shrimp. Pat the shrimp dry with paper towels. Season lightly with pepper.
2. Make the sauce. Whisk together the soy sauce, mirin, sesame oil, minced garlic, and black pepper in a bowl.
3. Cook the shrimp. Cook the shrimp in melted butter for 1-2 minutes.
4. Add the sauce. Flip the shrimp. Pour the hibachi sauce on top. Cook for another 2-3 minutes.
5. Garnish. Garnish with a sprinkle of sesame seeds.
6. Serve. Serve hot with your choice of sides, and enjoy!
Tips for the Best Hibachi Shrimp
When I first made hibachi shrimp, I was so surprised. It’s just so easy! But be sure to check out these tips before cooking.
- Take a shortcut. Don’t have fresh shrimp? Opt for frozen. Just be sure to thaw them completely.
- Don’t overcook! The shrimp only need about 2 minutes per side. Any longer, and they’ll become tough and rubbery.
- Cook in batches. An overcrowded pan can cause the shrimp to steam rather than sear. So cook in batches if needed.
- Try tasty variations. Add sliced onions, zucchini, mushrooms, or other quick-cooking vegetables to the pan. A squeeze of lemon juice also brightens up the flavors.
- Add fun sides. For the full hibachi experience, serve the dish with sides. Steamed rice, hibachi veggies, and yum yum sauce are Japanese steakhouse classics.
How to Store
Nothing beats fresh! Hibachi shrimp will have the best texture and flavor right when you make it. But if you have leftovers, follow these steps.
To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 3-4 days.
To Freeze: Transfer cooled hibachi shrimp to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm in a skillet over medium heat for 2-3 minutes, stirring occasionally. You can also microwave in 30-second intervals, stirring between each, until heated through.
Hibachi Shrimp
4
servings10
minutes5
minutes174
Ready in less than 15 minutes, this easy hibachi shrimp tastes like it came from a Japanese restaurant. Pair with steamed rice and a drizzle of yum yum sauce for a complete meal.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons mirin (sweet rice wine)
1 teaspoon sesame oil
Black pepper to taste
Sesame seeds for garnish
Instructions
- Pat the shrimp dry with paper towels and season lightly with pepper. Set aside.
- In a small bowl, whisk together the soy sauce, mirin, sesame oil, minced garlic, and black pepper. Set aside.
- Heat the butter in a large skillet or wok over medium-high heat. Once melted and hot, add the shrimp in a single layer. Cook undisturbed for 1-2 minutes until they start to turn pink.
- Flip the shrimp and pour the hibachi sauce over the top. Toss everything together, ensuring the shrimp is well coated in the sauce. Continue cooking for another 2-3 minutes until the shrimp is fully cooked through and opaque. The sauce will reduce and thicken, glazing the shrimp.
- Remove from heat. Garnish with a sprinkle of sesame seeds. Serve the hibachi shrimp immediately with steamed rice, yum yum sauce, and your favorite vegetables. Enjoy!
