Make these Japanese Hibachi Shrimp at home using my easy recipe. This Benihana Steakhouse copycat recipe comes together in under 20 minutes using simple ingredients and is inexpensive (gluten-free).
About Hibachi Shrimp
Hibachi Shrimp is a shrimp stir-fry dish where raw shrimp are tossed in butter along with veggies and a few sauces. It is popularly served at Japanese restaurants and Hibachi steakhouses.
These homemade Japanese Hibachi Shrimp tastes precisely like the one you might have tasted at Benihana Steakhouse.
It is one of the easiest recipes to make at home. These shrimp come together in under 20 minutes using a few ingredients.
Homemade Japanese shrimps are super economical too. Plus you can adopt them as per your taste. Add more or less soy sauce, or add a splash of hot sauce to make them spic.
You can double or triple the recipes but keep in mind to stir fry them in batches. If you add too many shrimp to the pan together, they will steam instead of stir-frying, and their taste will alter.
Shrimp is one of my favorite ingredients to use in the kitchen, and I keep on trying new recipes using them. Here are some of my favorites
- Hunan Shrimp
- Garlic Butter Shrimp
- Bacon Wrapped Shrimp
- Shrimp Stir Fry
- Baked Garlic Parmesan Shrimp
- Shrimp Masala
Oil & Butter – Japanese steakhouse make their shrimp in a combination of vegetable oil and salted or unsalted butter, which I do too.
If you want to make this recipe dairy free, then feel free to replace butter with oil.
Vegetable oil can be replaced with canola oil or olive oil.
Shrimp – Fresh shrimp or frozen shrimp both work great in this recipe. If using frozen shrimp, then make sure to thaw them before using.
I use medium shrimp, but small or jumbo works well too. Just keep in consideration the time of cooking. If the shrimp are small, then cook them for 3-4 minutes and if you are using jumbo shrimp, then cook them for 7-8 minutes.
Zucchini – I added zucchini and onions for a nice bite. You can add other vegetables like mushrooms, boy choy, broccoli, bell peppers, etc.
Soy Sauce – This Japanese Hibachi shrimp recipe is flavored only with dark soy sauce, which gives an umami flavor. Use low-sodium soy sauce if you wish.
Others – You will also need fresh ginger, garlic, salt, and pepper.
You can add a tablespoon of teriyaki sauce, rice vinegar, lemon juice, dry white wine, dry sherry, or mirin to this recipe.
To make the dish spicy, add some hot sauce or red pepper flakes.
You will need a large wok or a large cast-iron skillet to prepare this delicious Hibachi Shrimp Recipe. They will give it a nice sear similar to the hot griddle at the Hibachi grills. You can also use a non-stick skillet, but the sear will not be similar.
How To Make Hibachi Shrimp
Heat 1 tablespoon vegetable oil and 2 tablespoon butter (salted or unsalted) in a large wok over high heat.
Once the oil is hot and shimmery, add 1 teaspoon minced garlic and 1 teaspoon minced ginger and sauté for 3-4 seconds.
Add 1 small zucchini (cut into batons) and 1 cup of sliced onions and saute for a minute.
Add ¼ teaspoon salt, ¼ teaspoon black pepper powder, and 2 teaspoon dark soy sauce, and cook for 2-3 minutes or until the zucchini is slightly softened.
Note – Do not over-cook. We want zucchini to have a nice bite.
Now add 12 oz (350 g) of cleaned and deveined shrimp and cook for another 4-5 minutes until the shrimp are pink, stirring frequently.
Do not overcook otherwise; they will turn chewy.
Garnish with 2 tablespoon chopped scallions (spring onion greens) and serve warm.
Pro Tips By Neha
The shrimp cooks fast and goes from perfectly cooked to rubbery in a few seconds. So keep an eye out and do not overcook.
Sprinkle some toasted sesame seeds over the ready shrimp for a nice crunch.
Frequently Asked Questions
It indeed looks effort-some, but cleaning shrimp is a straightforward process indeed. Start by rinsing prawns under cold water and discard any that are discolored or slimy.
Once done, pat them dry and hold the prawn tightly. Next, firmly twist the head of the prawns. Hold the tail, peel away the outer shell, and pull off the legs from the underside.
Using a knife, put a small cut that runs down the length of the prawn’s back. Once you cut, you will see a small black line; it’s the vein. Use the tip of the knife to pull out the vein and discard it.
Now, rinse them again with cold water and make sure that you have cleaned the intestines well. These prawns are ready to use now.
Keep the frozen shrimp under cold water and rinse them properly until they are defrosted. Pat dry using paper towels, and they are ready to be cooked.
You can also include chicken or steak along with shrimp in this stir fry version. If you are adding these, season them and cook them before adding them to the recipe.
These will taste delicious on the side with some stir-fried noodles too.
You can even serve them with quinoa, couscous, jasmine rice, or cauliflower rice for a healthier meal.
Do not forget to garnish these Japanese shrimp with chopped green onion.
Hibachi Style Shrimp can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat in a wok or a microwave until nicely warmed before serving.
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Benihana Copycat Japanese Hibachi Shrimp Recipe
- 1 tablespoon vegetable oil
- 2 tablespoons butter (salted or unsalted)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 small zucchini (cut into batons)
- 1 cup sliced onions
- 2 teaspoons dark soy sauce
- 12 ounce shrimp (350 g, cleaned and de veined)
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- 2 tablespoons chopped scallions
- Heat oil and butter in a large wok over high heat.
- Once the oil is hot and shimmery, add garlic and ginger and sauté for 3-4 seconds.
- Add zucchini and onions and saute for a minute.
- Add salt, black pepper powder, and dark soy sauce and cook for 2-3 minutes or until the zucchini is slightly softened.
- Note – Do not over-cook. We want zucchini to have a nice bite.
- Now add shrimp and cook for another 4-5 minutes until the shrimp are pink in color, stirring frequently.
- Do not overcook otherwise they will turn chewy.
- Garnish with chopped scallions (spring onion greens) and serve warm.