Hibachi Shrimp

Make these restaurant quality Hibachi Shrimp at home that's savory, buttery, and flavorful. It's made with just a few simple ingredients and ready in minutes.

Try serving your hibachi shrimp with Homemade Yum Yum Sauce, Hibachi Veggies, and Hibachi Fried Rice for a complete hibachi meal at home. 

Going to a hibachi or Japanese-style steakhouse is one of my favorite casual dining experiences. It's a place for good food with a little entertainment. You'll usually get front-row seating around a hot grill with hibachi chefs making a fun and delicious meal. 

However, there are times when I want to enjoy my favorite hibachi recipe at home. This is when I modify the hibachi cooking process to fit my kitchen. Proving you don't need a large hibachi grill at home, you can achieve the same savory flavor using a wok or large skillet.

One of my favorite recipes is Japanese style hibachi shrimp. There's something about shrimp being cooked at a high temperature that makes it tender, juicy, and flavorful. 

Let's get started!

What Is Hibachi Restaurant Food?

Hibachi food is a certain way that American Japanese restaurants, such as Benihana and Kobe, cook meat, vegetables, and rice. The food is cooked quickly at a high temperature on hibachi grills by hibachi chefs/cooks. In the restaurant, the grill is usually surrounded by seating to make dining more of an experience.

The literal meaning of hibachi is fire bowl and you can get the same style of food at home by making it yourself.

What's Needed To Cook Hibachi Shrimp?

You can use a wok if you have it. However, I'm using a large 12-inch cast iron skillet. It heats up quickly and is large enough for me to move the ingredients around without making a mess.

We'll be cooking our at-home version of hibachi on the stovetop, but if you have access to a Blackstone griddle, electric griddle, flat top grill, or hot plate try using those instead.

What Ingredients Are Needed To Make Japanese Hibachi Shrimp Recipe

1. Raw Shrimp - Large raw shrimp (peeled and deveined shrimp) works best. You can go with the tail on or the tail off, whichever you prefer. If you have access to Wild-caught Gulf Coast shrimp, use those! Frozen shrimp can be used as well, just allow them time to completely thaw before cooking. 
2. Soy Sauce - Adds flavor and gives the shrimp a rich color. You may substitute in the same unit of measure with tamari, coconut aminos, or low-sodium soy sauce.
3. Lemon Juice - Helps to keep the shrimp bright and provides acid to the overall dish. 
4. Butter - Use any brand of butter that you prefer from your local grocery store from the dairy section. It can be salted butter or unsalted butter. 
5. Garlic - Adds intense, pungent, and earthly flavor. Try using freshly minced garlic and feel free to add more garlic if you would like. 
6. Oil - Use any neutral oil that you prefer, but try to select one that has a high smoke point like vegetable oil, canola oil, avocado oil, or sesame oil. Try to avoid using olive oil for this particular recipe as we're cooking the shrimp at very high heat. 
7. Salt - Seasons the shrimp and prevents them from tasting flat, mainly used to bring all of the ingredient flavors together. 
8. Ground Black Pepper - Used to season the shrimp and add spice flavor. Try to use freshly ground black pepper if you have it available. 

See the recipe card below for exact ingredient quantities and instructions.

How to Make Japanese Shrimp

Using a mixing bowl, add the raw shrimp, salt, ground black pepper, lemon juice, and soy sauce. Stir to combine. 

Preheat your wok, large skillet, or flat-top griddle on the stovetop over medium-high heat. Add the oil and butter to the preheated skillet, allow it to melt, and heat thoroughly. 

Add the minced garlic and seasoned shrimp in a single layer.

Cook for 2-3 minutes on each side, or until pink and cooked through.

Carefully remove the cooked shrimp from the skillet and garnish with chopped parsley, sesame seeds, or sliced green onion. Serve warm with your favorite hibachi sauce and steamed white rice, fried hibachi rice, or hibachi noodles. Enjoy!

Best Hibachi Shrimp Recipe Tips & Tricks 

• Use large shrimp (21-25 count per pound) or larger. They cook quickly and are more substantial. 
• If you have time, allow the shrimp time to marinate in the salt, ground black pepper, lemon juice, and soy sauce for 15-20 minutes before cooking to infuse intense flavor into the shrimp. 
• Preheat the pan. Allow the skillet or griddle time to heat before adding any ingredients. 
• Do not overcrowd the pan. If you need to cook the shrimp in batches, do it because it will prevent the shrimp from steaming instead of searing. 
• Serve the shrimp immediately after cooking. This is not a good recipe to make in advance. 

Storage

Storage. If you have any leftover shrimp, allow them to cool to room temperature before placing them in an airtight container and storing them in the refrigerator for 2 to 3 days. 

Reheat. When ready to serve the shrimp again, reheat them on the stovetop in a skillet over medium high heat for 1-2 minutes. They can also be reheated in the microwave or the air fryer if you're short on time. 

Want Some Recipes to Pair With These Shrimp? Try These:

• Creamy Yum Yum Sauce
• Hibachi Vegetables 
• Hibachi Fried Rice
• Hibachi Chicken
• Ribeye Steak
• Hibachi Ginger Dressing 
• Cast Iron Chicken Breast 
• Garlic Butter Shrimp 
• Hibachi Steak

Do you have any comments, questions, or other tasty ways to enjoy this Hibachi Shrimp Recipe? Please share them in the comments below!

📖 Recipe