Hibachi Shrimp (Benihana Copycat)

5 from 1 vote

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.

Shrimp is one of my favorite kitchen ingredients, and I keep trying new recipes using it. Here are some of my favorites: Hunan Shrimp, Garlic Butter Shrimp, Baked Garlic Parmesan Shrimp, and Shrimp Masala.

Japanese Hibachi shrimp served in a bowl.
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About Hibachi Shrimp

Hibachi Shrimp is a stir-fry dish in which raw shrimp are stir-fried 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 shrimp are super economical, too. Plus, you can adopt them to your liking. 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 also serve them with quinoa, couscous, jasmine rice, or cauliflower rice for a healthier meal.

You can double or triple the recipes but remember to stir-fry them in batches. If you add too many shrimp to the pan, they will steam instead of stir-frying, and their taste will alter.

Ingredients

Hibachi shrimp recipe ingredients - ginger, garlic, butter, oil, zucchini, and onions.
Hibachi shrimp recipe ingredients -dark soy sauce, salt, black pepper, and shrimp.

Oil & Butter – Japanese steakhouses fry their shrimp in oil and salted or unsalted butter, which I also do.

If you want to make this dairy-free recipe, replace butter with oil.

You can use any oil of choice, like sunflower oil, canola oil, light olive oil, etc.

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 mind the time of cooking. If the shrimp are small, cook them for 3-4 minutes, and if you are using jumbo shrimp, cook them for 7-8 minutes.

Zucchini – I added zucchini and onions for a nice bite. You can add other vegetables like mushrooms, bok choy, broccoli, bell peppers, etc.

Soy Sauce – This Japanese Hibachi shrimp recipe is flavored only with dark soy sauce, which gives it an umami flavor. You can use low-sodium soy sauce if you wish.

Others – You will also need fresh ginger, garlic, salt, and pepper.

Add a tablespoon of teriyaki sauce, rice vinegar, lemon juice, dry white wine, dry sherry, or mirin to this recipe.

Add some hot sauce or red pepper flakes to make the dish spicy.

You will need a large wok or 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 Style Shrimp

Heat 1 tablespoon 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. You 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 medium-sized shrimp and cook for 4-5 minutes until the shrimp are pink, stirring frequently.

Note – If using small shrimp, cook them for 3-4 minutes; if using jumbo shrimp, cook them for 7-8 minutes.

Do not overcook; otherwise, they will turn chewy.

Shrimp added to the pan.

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, make 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 knife’s tip to pull out the vein and discard it.

Now, rinse them again with cold water and ensure 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 defrost. Pat dry using paper towels, and they are ready to be cooked.

How to make Hibachi-style shrimp with chicken or steak?

You can also include chicken, steak, and shrimp in this stir-fried version. If you add these, season and cook them before adding them to the recipe.

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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).
5 from 1 vote

Hibachi Shrimp Recipe (Benihana Copycat)

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.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

  • 1 tablespoon 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 ounces medium-sized shrimp (350 g, cleaned and de veined)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper powder
  • 2 tablespoons chopped scallions
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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. You want zucchini to have a nice bite.
  • Now add shrimp and cook for 4-5 minutes until the shrimp are pink in color, stirring frequently.
  • Note – If using small shrimp, then cook them for 3-4 minutes and if you are using jumbo shrimp, then cook them for 7-8 minutes.
  • Do not overcook otherwise they will turn chewy.
  • Garnish with chopped scallions (spring onion greens) and serve warm.

Video

YouTube video

Notes

Double or triple the recipe, but remember to stir-fry them in batches. If you add too many shrimp in the pan, they will steam instead of stir-frying, and their taste will alter.
If you want to make this recipe dairy-free, please replace butter with oil.
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 mind the time of cooking. If the shrimp are small, cook them for 3-4 minutes, and if you are using jumbo shrimp, cook them for 7-8 minutes.

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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