Hibachi Shrimp

Why You’ll Love This Recipe

You’ll fall in love with this recipe for several reasons:

• It’s quick and easy to make, often ready in under 20 minutes.
• The shrimp stays tender and juicy thanks to the fast, high-heat cooking.
• The garlic-butter-soy sauce blend delivers a savory umami kick.
• It pairs beautifully with steamed rice, stir-fried vegetables, or noodles.
• It’s versatile: you can customize vegetables, spice levels, or portion sizes to match your mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp (peeled and deveined)
• Butter
• Garlic (minced)
• Soy sauce
• Mirin or sake (optional)
• Sesame oil
• Fresh ginger (grated or minced)
• Vegetables (e.g. zucchini, mushrooms, onions, bell pepper)
• Green onions (sliced)
• Lemon or lime juice
• Salt and pepper
• Sesame seeds (optional garnish)

Directions

1. Prep the ingredients. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Slice the vegetables into bite-sized pieces.
2. Make the sauce. In a small bowl, combine melted butter, minced garlic, soy sauce, mirin (or sake if using), sesame oil, and grated ginger.
3. Heat the grill or skillet. Preheat a hibachi grill, cast-iron griddle, or heavy skillet over medium-high heat until very hot.
4. Cook vegetables. Add a bit of oil or butter, then stir-fry the vegetables until they begin to soften, about 3–4 minutes. Push them to the side of the grill.
5. Cook shrimp. Place shrimp on the hot surface, and cook 1–2 minutes per side until they turn pink and opaque.
6. Add sauce. Pour the garlic butter sauce over the shrimp and vegetables, tossing quickly to coat everything evenly and heat through (about 1 minute).
7. Garnish and serve. Remove from heat, drizzle with a little fresh lemon or lime juice, sprinkle sliced green onions and sesame seeds. Serve immediately with rice or noodles.

Servings and timing

Serves: 2–4 people
Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes

Variations

• Substitute chicken, scallops, or tofu for shrimp for a different protein.
• Use coconut aminos or tamari in place of soy sauce for a gluten-free option.
• Add spicy heat with sriracha, chili flakes, or gochujang in the sauce.
• Include additional vegetables like snap peas, carrots, or broccoli.
• Finish with a squeeze of citrus (lemon, lime, or yuzu) for a bright twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat (add a splash of water or broth to prevent drying) until heated through. Avoid microwaving on high, which can overcook the shrimp.

FAQs

What size shrimp should I use?

Use large or jumbo shrimp (16/20 or 21/25 count per pound). They hold up well to high heat and remain juicy.

Do I need to scramble the vegetables first?

No, just stir-fry them briefly on the hot surface so they soften slightly but retain some bite before cooking the shrimp.

Can I make the sauce ahead of time?

Yes, you can mix the garlic butter sauce 1–2 hours ahead and refrigerate it. Rewarm gently before using.

Can I grill this outdoors?

Absolutely. Use a flat top or griddle surface on your outdoor grill and cook as directed.

How do I prevent the shrimp from sticking?

Make sure your cooking surface is very hot and well oiled or buttered. Pat the shrimp dry before cooking.

Can I freeze leftovers?

Shrimp generally doesn’t freeze well once cooked — it can become rubbery. It’s better to eat leftovers fresh.

What side dishes work best?

Steamed white or brown rice, fried rice, garlic noodles, or sautéed greens are excellent companions.

Can I halve or double the recipe?

Yes — this recipe scales easily. Adjust sauce and ingredient amounts proportionally.

Is mirin essential?

Mirin adds a mild sweetness and depth. If you don’t have it, a splash of rice vinegar plus a pinch of sugar works as a substitute.

How can I make it more flavorful?

Use fresh garlic and ginger, finish with citrus juice, and consider adding a dash of toasted sesame oil or sesame seeds for extra aroma.

Conclusion

Hibachi Shrimp is a fast, flavorful dish that brings the excitement of Japanese-style grilling into your kitchen. With minimal prep and a simple garlic butter sauce, you’ll enjoy succulent shrimp packed with savory goodness — perfect for a weeknight dinner or a small gathering.

Hibachi Shrimp

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Hibachi Shrimp is a quick and flavorful Japanese-style grilled shrimp dish cooked with garlic, butter, soy sauce, and vegetables. It’s a savory, umami-packed meal that’s both simple and impressive for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 2–4 servings
• Category: Main Course
• Method: Grilling / Stir-Frying
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp mirin or sake (optional)
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cups mixed vegetables (zucchini, mushrooms, onions, bell peppers)
• 2 green onions, sliced
• 1 tbsp lemon or lime juice
• Salt and pepper, to taste
• 1 tsp sesame seeds (optional garnish)

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Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Slice vegetables into bite-sized pieces.
2. In a small bowl, combine melted butter, minced garlic, soy sauce, mirin (or sake), sesame oil, and grated ginger to make the sauce.
3. Preheat a hibachi grill, cast-iron griddle, or heavy skillet over medium-high heat until very hot.
4. Add a bit of oil or butter, then stir-fry the vegetables until they begin to soften, about 3–4 minutes. Push them to the side of the grill.
5. Place shrimp on the hot surface and cook 1–2 minutes per side until pink and opaque.
6. Pour the garlic butter sauce over the shrimp and vegetables, tossing quickly to coat and heat through for about 1 minute.
7. Remove from heat, drizzle with lemon or lime juice, and garnish with green onions and sesame seeds. Serve immediately with rice or noodles.

Notes

• For gluten-free, use tamari or coconut aminos instead of soy sauce.
• Do not overcook the shrimp — they’re done once pink and opaque.
• Use a very hot surface to get a nice sear and prevent sticking.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 240
• Sugar: 2g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 200mg