Hibachi Shrimp

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Hibachi shrimp is one of the easiest recipes you will ever make! It’s restaurant quality, but you don't need a lot of ingredients and it's ready in just 20 minutes!

You guys, ever since I shared this hibachi steak recipe with you, I’ve been wanting to make this shrimp version! The shrimp are plump and juicy with a savory, sweet and spicy sauce and a mix of quick cooking veggies.

This is one of our go-to meals for busy weeknights when we’re short on time but craving something nourishing and full of flavor.

While you can enjoy this dish on its own, we sometimes pair it with rice like this Chinese fried rice or kimchi fried rice. Serving it over noodles is also delicious!

If you’re looking for starters and a dessert, I highly recommend these air fryer potstickers and this Japanese souffle cheesecake!

Check out the hibachi shrimp story!

What is hibachi?

Hibachi translates into “fire bowl” and refers to a round, open grill used in Japanese cooking. It’s similar to teppanyaki, which uses a flat iron griddle. Both are methods of cooking that use high heat.

Since we don’t have an hibachi style grill, this recipe uses an electric griddle to make this hibachi at home.

Why this recipe works

1. Shrimp are quick cooking so they’re well suited to hibachi style grilling. Just use raw, peeled and deveined shrimp, and they cook over high heat in just 3 minutes.
2. The entire recipe, including time to make the sauce and chop and cook the veggies, takes just 20 minutes!
3. It’s a versatile recipe. While we’re using onions, mushrooms and zucchini as the veggies, you can change it up with other veggies that cook at the same rate.

Ingredients

For a full list of ingredients and quantities, refer to the recipe card below.

You’ll need 1 pound of shrimp for this recipe, peeled and deveined with the tail on. If you only have shrimp with the shell-on, you can peel and devein them yourself. Here’s a short tutorial on how to peel and devein shrimp. 

The veggies are cooked in butter. You’ll want to use unsalted butter, otherwise the veggies may be too salty. You can also use oil in place of butter.

The sauce includes soy sauce, chili garlic sauce, sesame oil, white pepper and mirin.

Chili garlic sauce is garlicky with some heat and tangy flavor. I always have it on hand for cooking, but if you don’t have any, you can substitute sriracha or sambal oelek for a similar flavor.

While the sauce requires just a ¼ teaspoon of sesame oil, please don’t substitute it with another kind of oil. Sesame oil imparts a unique flavor.

One tablespoon of mirin adds a umami flavor to the sauce. It’s a sweet Japanese rice wine. If you don’t have any, you can substitute dry sherry for a similar result.

If you don’t have white pepper, you can use black pepper.

Step by step instructions

Mix together the soy sauce, chili garlic sauce, sesame oil, pepper and mirin in a bowl and set aside.

Heat a griddle over medium high heat and add the butter.

Add the zucchini, onion and mushrooms once the butter has melted and cook 3-5 minutes, until browned around the edges.

Add the garlic and cook 1-2 minutes, until light brown.

Add the sauce and mix to combine.

Add the shrimp and mix with the vegetables and sauce. Cook until pink, about 3 minutes.

Remove from heat and serve with a squeeze of lemon. 

Expert tips

1. If you don’t have a griddle, you can use a cast iron skillet, grill pan or wok.
2. Make sure the griddle or skillet is hot before adding the shrimp so they cook quickly and get a nice sear.
3. For the best sear, pat the shrimp dry with paper towels to remove any excess moisture before placing them on the griddle.
4. Shrimp cook quickly so be careful not to overcook them as they will get rubbery.
5. Instead of shrimp, you can use prawns.
6. If you’d like to use different veggies, choose ones that cook quickly and at the same rate.

Common questions

Storage and reheating

I think this shrimp hibachi is best enjoyed straight off the griddle. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days.

To reheat the shrimp and veggies, place them in a skillet on the stovetop with a little oil or butter. Reheat until warmed through. Be careful not to reheat for too long as the shrimp may get rubbery and the veggies too soft.

More shrimp recipes

• Instant Pot Shrimp
• Hunan Shrimp
• Sweet Chili Shrimp
• Instant Pot Shrimp Scampi
• Sous Vide Shrimp

Did you make this recipe? Leave a comment below and let me know how it turned out!