Enjoy succulent hibachi shrimp at home with buttery shrimp seared in a rich Asian-inspired sauce and cooked in only 5 minutes. Pair it with some hibachi rice, noodles, veggies and the addictive Yum Yum sauce.
Today we’ll be making some hibachi shrimp to wrap up the hibachi series. If you’ve missed out, we’ve made hibachi steak and hibachi chicken and paired them with hibachi rice, hibachi noodles and some hibachi vegetables to enjoy the full hibachi experience at home.
These perfectly seared shrimp are sauteed in butter and garlic then tossed in a soy-teriyaki base as your choice of protein to compliment your rice, noodles and veggies. They have that gorgeous sear and the signature taste you’ll find in most Japanese steakhouses. Dip it in some creamy yum yum sauce and you’re set. Let’s start searing!
How To Make Hibachi Shrimp (1 Min Video)
What is Hibachi Shrimp?
Hibachi is the cooking of meat, vegetables, seafood, noodles, or rice over super-high heat on a flat top grill. These usually involve a fancy show with a hibachi chef at a Japanese steakhouse restaurant like Kobe or Benihana.
Hibachi shrimp are seared over high heat in butter, garlic, an Asian stir-fry sauce made with soy sauce and teriyaki or mirin and finished with a drizzle of sesame oil.
To make this at home, you don’t need a flat surface like the fancy hibachi grill. A good wok or cast iron pan will work just as well to achieve the same level of sear. If you don’t own a wok or cast iron pan, you can get away with using a regular skillet but you won’t get the same level of sear.
Ingredients in Hibachi Shrimp
HIBACHI SHRIMP RECIPE TIPS
Shrimp – I used raw, peeled and deveined jumbo shrimp with tails on. You can opt for tails removed and smaller-sized shrimp, like large or medium. We want raw shrimp for this recipe. You can technically use cooked shrimp but it would have to be a quick toss over the stovetop while mixing them in with the sauce.
Shrimp tends to cook really fast and will taste rubbery if overcooked. The trick is to wait for them to go from translucent gray to opaque white and pink. When the shrimp shrinks and curls into a tight C-shape that’s when you know it’s overcooked, so keep an eye out for that while searing.
Soy sauce – Feel free to substitute soy sauce for some low sodium soy sauce. You don’t have to add any salt to the dish as there’s enough sodium from the soy sauce. My preferred brand is La Choy and you should be able to find it in most regular grocery stores.
Sesame oil – A little sesame oil goes a long way so a quick drizzle towards the end is enough. Think of the oil as a finisher to add a deep and nutty flavor. My go-to brand of sesame oil is Kadoya. Skip this if you don’t like the taste.
Sear – Stir-fry the shrimp until it has a little bit of sear around the edges and has absorbed the sauce. Since shrimp cooks super quickly, you’ll want to prep everything in advance so you can work over high heat without overcooking it.
Yum Yum sauce – This is the creamy mayo-based sauce they serve at hibachi places. I’ve included a recipe to make it from scratch in the notes but you can also buy a bottle of the pre-made sauce from your regular grocery store. I’ve used Terry Ho’s Yum Yum sauce many times and love it. I had no problem finding it at my regular grocery store, so try there first before buying online.