Name: Hibachi Shrimp Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Japanese
Ingredients: 1 lb. raw shrimp, peeled and deveined; 1 1/2 tablespoons soy sauce; 1 1/2 tablespoons teriyaki sauce or mirin; 1 teaspoon garlic, minced; 1 tablespoon butter; 1/4 teaspoon sesame oil (optional); Pepper to taste

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Introduction

Hibachi Shrimp is a quick and flavorful dish inspired by traditional Japanese teppanyaki cooking. With tender shrimp tossed in a savory sauce, it’s perfect for a fast weeknight dinner or a special meal served alongside rice or vegetables.

A cooked shrimp with a shiny orange color is held by golden chopsticks above a small white bowl filled with creamy light pink sauce; the bowl has a thin dark rim and a blue leaf pattern inside near the edges; a large white bowl filled with more shrimp is seen blurred in the background over a white marbled texture surface, and a blurred woman's hand holds the chopsticks from above photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. raw shrimp, peeled and deveined
1 tablespoon butter

1 teaspoon garlic, minced
1/4 teaspoon sesame oil (optional)

1 1/2 tablespoons soy sauce
1 1/2 tablespoons teriyaki sauce or mirin

Pepper to taste

Instructions

Step 1: Combine the soy sauce, teriyaki sauce (or mirin), and pepper in a small bowl and set aside.
Step 2: Heat the butter over medium-high heat in a large skillet or hibachi grill. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 3: Add the shrimp to the skillet and stir quickly to mix well with the garlic and butter.
Step 4: Pour the prepared sauce over the shrimp and toss to coat all the shrimp evenly.
Step 5: Stir-fry the shrimp for about 5 minutes, or until fully cooked and the sauce has thickened slightly.

Step 6: Finish with a drizzle of sesame oil, if using, and serve immediately with hibachi rice, noodles, or vegetables.

Tips & Variations

For extra flavor, marinate the shrimp in the sauce mixture for 10-15 minutes before cooking.
Substitute teriyaki sauce with mirin or a combination of sake and sugar for an authentic taste.

Add sliced mushrooms, bell peppers, or green onions while cooking for a vegetable boost.
Use a high smoke-point oil like vegetable or canola if you prefer instead of butter for stir-frying.

Storage

Store leftover hibachi shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the shrimp from becoming rubbery. Avoid microwaving if possible, as it can unevenly cook the shrimp.

How to Serve

A white plate holds a meal with three main parts: in the front, there is a pile of grilled shrimp, orange-pink with slightly charred black edges and sprinkled lightly with white sesame seeds. Behind the shrimp, there is a mound of fried rice, light brown in color with green peas mixed in. To the right and slightly behind, there is a serving of mixed steamed vegetables including green broccoli, orange carrot sticks, and brown mushroom slices. On the left edge of the plate, there is a small white bowl with a black floral pattern on the inside holding a creamy, light beige dipping sauce. A pair of gold chopsticks rests on the plate above the shrimp, and the setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture that can affect the sauce and cooking process.

Is sesame oil necessary?

Sesame oil is optional and mainly added at the end for a nutty aroma and flavor. The dish is still delicious without it, so feel free to omit if you don’t have it on hand.