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.
About This Recipe
These homemade Japanese Hibachi Shrimp tastes exactly like the one you might have tasted in your favorite Japanese restaurant.
Hibachi Style Shrimp is one of the easiest recipes that you can 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 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 in the pan together, they will steam instead of stir-frying and their taste will alter.
Oil & Butter – Japanese steakhouse make their shrimp in a combination of vegetable oil and butter and that’s what 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 works 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 along with shrimp for a nice bite. You can also 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.
Others – You will also need fresh ginger, garlic, salt, and pepper.
You will need a large wok or a large skillet to prepare this Hibachi Shrimp Recipe.
How To Make Hibachi Shrimp
Heat 1 tablespoon vegetable oil and 2 tablespoon butter (salted or unsalted) in a large wok over medium 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 in color, stirring frequently.
Do not overcook otherwise they will turn chewy.
Garnish with 2 tablespoon chopped scallions (spring onion greens) and serve warm.
Frequently Asked Questions
It surely looks effort-some, but cleaning shrimp is a very easy 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 of the shell.
Using a knife, put a small cut that runs down the length of the prawn’s back. Once you make a 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 shrimps 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, then season them and cook them before adding them to the recipe.
Do not add along with shrimp, as they take a little more time to cook as compared to shrimp.
These will taste delicious on the side with some stir-fried noodles too.
For a healthier meal, you can even serve them with quinoa, couscous, or cauliflower rice.
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.
You Might Also Like
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 medium 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.