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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 this buttery shrimp copycat recipe is ready in just 20 minutes!
You guys, ever since I shared this hibachi steak with fried rice with you, I’ve been wanting to make this stir fry shrimp version! The shrimp are plump and juicy with a buttery, savory, sweet and spicy seasoning sauce and a mix of quick cooking hibachi vegetables.
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 - we love hibachi copycat recipes!
While you can enjoy this Japanese steakhouse dish on its own, we sometimes pair it with rice like this Chinese sausage fried rice or kimchi bacon fried rice, or just simple steamed white rice. Serving it over noodles or with some creamy yum yum sauce is also delicious!
And if you’re looking for starters and a dessert, I highly recommend these air fryer potstickers and this Japanese souffle cheesecake!
Jump to:
What is hibachi?
Hibachi translates into “fire bowl” and refers to a round, open grill used in Japanese cooking by hibachi chefs. 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 a hibachi grill, this recipe uses an electric griddle to make this hibachi at home. You can also use any flat top grill, wok, or cast iron skillet to make this benihana style recipe.
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Why this easy hibachi shrimp recipe works
- 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.
- The entire recipe, including time to make the sauce and chop the vegetables and cook the shrimp and the veggies, takes just 20 minutes!
- 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.
- You can use chicken in place of the shrimp to make a hibachi chicken recipe also!
- Shrimp cooked in butter and garlic with a hibachi sauce made of soy sauce, chili sauce and sesame oil make for a flavor packed asian-inspired full hibachi meal with tender-crisp vegetables!
Ingredients
For a full list of ingredients and quantities to learn how to make hibachi shrimp, refer to the recipe card below.
You’ll need 1 pound of shrimp for this recipe, peeled and deveined with the tail on. Use large shrimp (26/30) or jumbo shrimp (16/20) for the best results.
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.
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 (sweet Japanese rice wine) adds a sweet umami flavor to the sauce, making it reminiscent of a teriyaki sauce. 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 to make hibachi shrimp at home
Step 1: Mix together the soy sauce, chili garlic sauce, sesame oil, pepper and mirin in a bowl and set aside.
Step 2: Heat a griddle over medium high heat and melt butter. Pat the shrimp dry with paper towels.
Remove from heat and serve with a squeeze of fresh lemon, sesame seeds and a side of instant pot jasmine rice or Chinese sausage fried rice. This recipe pairs perfectly with rice and chopped green onions (optional) too!
Expert cooking tips to make this recipe
- If you don’t have a griddle, you can use a cast iron skillet, grill pan or wok.
- Make sure the griddle or skillet is hot before adding the shrimp so they cook quickly and get a nice sear.
- For the best sear, pat the shrimp dry with paper towels to remove any excess moisture before placing them on the griddle.
- Shrimp cook quickly so be careful not to overcook them as they will get rubbery.
- If you’d like to use different veggies, choose ones that cook quickly and at the same rate.
Common questions
Raw shrimp are the best option to make hibachi shrimp. If you only have frozen shrimp, you’ll want to thaw them first. This ensures they cook quickly and evenly over the high heat. If using defrosted shrimp, make sure you pat them dry before cooking to remove excess moisture.
Shrimp are cooked when they go from translucent to opaque. They cook quickly and overcook easily. If you’re unsure, use a meat thermometer to test for doneness. The internal temperature should be 145F degrees.
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.
I do not recommend freezing leftovers as they will become mushy.
More shrimp recipes to make at home
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Easy Hibachi Shrimp
Ingredients
- 1 pound shrimp peeled and deveined (tail-on)
- 1 small onion chopped
- 1 zucchini cut in ½" slices
- 2 garlic cloves minced
- 8 ounces whole mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon white pepper
- 1 tablespoon mirin
- Lemon for serving
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 cook until pink and opaque, about 3 minutes. Mix with the vegetables and sauce.
- Remove from heat and serve with a squeeze of lemon.
Expert Tips:
- If you don’t have a griddle, you can use a cast iron skillet, grill pan or wok.
- Make sure the griddle or skillet is hot before adding the shrimp so they cook quickly and get a nice sear.
- For the best sear, pat the shrimp dry with paper towels to remove any excess moisture before placing them on the griddle.
- Shrimp cook quickly so be careful not to overcook them as they will get rubbery.
- If you’d like to use different veggies, choose ones that cook quickly and at the same rate.
Nutrition
Danielle says
OMG this was perfection! Perfect flavor and spice level.
Nic says
okay why had I never made Hibachi shrimp before now?? It was so easy and delicious! Thanks for a great recipe!
Danielle says
So glad you liked it!
kushigalu says
Love shrimp and love trying out new recipes. Thanks for sharing this. Pinned.
Danielle says
You're welcome!
Beth says
These are so delicious! We especially loved the sauce!
Danielle says
Thanks!
Suja MD says
This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!
Danielle says
So glad you liked it!
Andrea says
Yum! These look beautiful and so tasty! I have a bunch of zucchini I need to use right now so this is the perfect recipe for tonight's dinner.
Danielle says
Hope you love it!