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    Whisk Affair » Recipes » Meal Type » Side Dish » Japanese Hibachi Shrimp

    Published: Sep 29, 2022 | Last Updated On: Feb 18, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Japanese Hibachi Shrimp

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    Make these Japanese Hibachi Shrimp at home using my easy recipe. This Japanese steakhouse copycat recipe comes together in under 20 minutes using simple ingredients and is inexpensive (gluten-free).

    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, and Baked Garlic Parmesan Shrimp.

    Japanese Hibachi shrimp served in a bowl.
    Jump to:
    • About Hibachi Shrimp
    • Ingredients
    • How To Make Hibachi Shrimp
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Hibachi Shrimp

    These homemade Japanese Hibachi Shrimp tastes precisely like the one you might have tasted in your favorite Japanese restaurant.

    Whenever I used to visit my favorite Japanese steakhouse restaurant, I saw Hibachi chefs making this dish on a flat-top grill. The cooking process to make this Japanese shrimp looks very interesting, and it intrigued me to try this shrimp hibachi recipe at home.

    Hibachi Style Shrimp is one of the easiest recipes to make at home. These 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.

    Serve Hibachi Shrimp with Hibachi Fried Rice and creamy Yum Yum Sauce, and you have a delicious meal ready in minutes.

    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.

    Ingredients

    Hibachi shrimp ingredients 1
    Hibachi shrimp ingredients 2

    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.

    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.

    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 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.

    You will need a large wok or a large cast-iron skillet to prepare this 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.

    Butter and oil heating in a wok.

    Once the oil is hot and shimmery, add 1 teaspoon minced garlic and 1 teaspoon minced ginger and sauté for 3-4 seconds.

    Ginger and garlic added to the wok.

    Add 1 small zucchini (cut into batons) and 1 cup of sliced onions and saute for a minute.

    Zucchini and onions added to the wok.

    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.

    salt, pepper and soy sauce added to the wok.

    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.

    Shrimp added to the pan.

    Do not overcook otherwise; they will turn chewy.

    Garnish with 2 tablespoon chopped scallions (spring onion greens) and serve warm.

    Ready Hibachi shrimp.

    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

    How to clean shrimp?

    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.

    How to use frozen shrimp?

    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.

    How to make Hibachi shrimp with chicken or steak?

    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.

    Serving Suggestions

    Like Hibachi Chicken, Hibachi Shrimp also tastes incredibly good with Hibachi Fried Rice and Homemade Yum Yum Sauce.

    You can also serve it with Hibachi Noodles, Steamed White Rice, Hibachi Vegetables, or Stir Fried Vegetables for a delicious dinner.

    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.

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make these Japanese Hibachi Shrimp at home using my easy recipe. This Japanese steakhouse copycat recipe comes together in under 20 minutes using simple ingredients and is inexpensive (gluten-free).

    Japanese Hibachi Shrimp Recipe

    Make these Japanese Hibachi Shrimp at home using my easy recipe. This Japanese steakhouse copycat recipe comes together in under 20 minutes using simple ingredients and is inexpensive (gluten-free).
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Japanese
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 70kcal
    Author: Neha Mathur

    Ingredients 

    • 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
    US Customary or Metric
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    Instructions

    • 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.

    Video

    https://www.youtube.com/watch?v=VjvWGzhAhn4

    Notes

    You can double or triple the recipes but keep in mind to stir fry them in batches. If you add too many shrimp in the pan together, they will steam instead of stir-frying and their taste will alter.
    If you want to make this recipe dairy free, then feel free to replace butter with oil.
    If using frozen shrimp, then make sure to thaw them before using.

    Nutrition

    Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 360mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.2mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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