Bring the flavors and fun of a hibachi-style restaurant to your home kitchen by making this quick, easy, and flavorful dish!
After long workdays, nothing beats a simple, delicious dinner that comes together quickly. I’m constantly on the hunt for protein-rich meals I can make in under 20 minutes with minimal cleanup. This hibachi shrimp recipe has become my go-to solution. It’s incredibly straightforward to prepare and is plate-ready in just 15 minutes. I usually keep soy sauce, teriyaki sauce, and sesame oil stocked in my pantry and a supply of frozen shrimp in my freezer, making this recipe a breeze to whip up!
The shrimp turns beautifully tender as it cooks, getting coated in a light yet flavorful glaze. As the sauce heats up, it reduces to a glossy, sticky coating that perfectly mimics the hibachi shrimp you’d get at your favorite restaurant. The best part is that everything cooks in one pan, so there’s barely any cleaning up to do afterward. You can serve this dish over rice, noodles, a salad, or all by itself! It’s become such a reliable weeknight dinner that I find myself making it at least twice a week. Try this recipe the next time you’re searching for a quick and delicious meal.
What is hibachi?
The term hibachi has different meanings in Japan and the United States. In Japan, a hibachi is a small, portable charcoal brazier used for heating or simple grilling—not for the dramatic restaurant cooking often associated with the word in America. The Japanese restaurant cooking style commonly called hibachi in the U.S. is actually teppanyaki, where chefs prepare food on a large, flat iron griddle and often perform entertaining tricks for diners. American hibachi-style restaurants typically serve generous portions of steak, chicken, shrimp, and vegetables, accompanied by flavorful sauces like this Yum Yum Sauce or Spicy Mayo—sauces that are not found in traditional Japanese cuisine. In contrast, traditional Japanese grilling emphasizes high-quality, seasonal ingredients with minimal sauces to let natural flavors shine, as in this recipe.
How do I store leftovers?
Allow your hibachi shrimp to cool slightly before storing, but do not leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over medium-high heat with a little oil. Avoid microwaving leftovers, as the high heat can make shrimp rubbery.
Serving suggestions
This hibachi shrimp recipe pairs exceptionally well with a wide range of side dishes. Serve it alongside a pot of Steamed Rice, a plate of Smashed Cucumber Salad, some Pickled Daikon, and this tasty Bok Choy Recipe for a restaurant-caliber meal.
Liven up taco night by making this dish alongside this Flour Tortilla Recipe, this Refried Beans Recipe, this Mexican Rice Recipe, and a bowl of this refreshing Avocado Salad. If you want a little spicy kick, make a bowl of this Jalapeño Salsa.
Ingredients
- 1 1/2 tablespoons soy sauce low-sodium if desired
- 2 1/2 teaspoons teriyaki sauce
- 1 tablespoon butter
- 1 1/2 teaspoons minced garlic
- 1 pound shrimp peeled and deveined
- Pepper to taste
- Drizzle of sesame oil optional
- Green onions chopped, for garnish
Instructions
- In a small bowl, combine the soy sauce and teriyaki sauce. Set aside.
- Heat a large skillet over medium-high heat. Melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and season with pepper. Stir-fry for 3-4 minutes until the shrimp turn pink.
- Pour the prepared sauce over the shrimp and toss to coat evenly. Cook for an additional 1 minute.
- If desired, drizzle a small amount of sesame oil over the shrimp.
- Serve immediately while hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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