Hibachi Shrimp is a delicious dish inspired by Japanese-style grilling. It features shrimp that are marinated in a mix of soy sauce, garlic, and ginger, then cooked quickly on a hot grill or skillet until they’re tender and slightly charred.
To serve, arrange the Hibachi Shrimp on a plate alongside some steamed rice or noodles. It pairs well with grilled or sautéed vegetables like zucchini, bell peppers, or onions. For a complete meal, you can also add a fresh salad or some pickled vegetables. This dish is perfect for a tasty and easy dinner with a touch of Japanese flair.
Overview: How To Make Hibachi Shrimp Recipe?
Step 1: Prepare the Shrimp Peel and devein large shrimp, leaving the tails on if you prefer. Pat them dry with paper towels.
Step 2: Make the Marinade In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of honey, and 1 teaspoon of minced garlic. Add the shrimp to the marinade and let them soak for about 15-30 minutes.
Step 3: Heat the Pan Preheat a large skillet or griddle over medium-high heat. Add a small amount of oil to the pan.
Step 4: Cook the Shrimp Remove the shrimp from the marinade and add them to the hot pan. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque.
Step 5: Add Vegetables (Optional) If you like, add sliced onions, bell peppers, and snap peas to the pan during the last few minutes of cooking. Stir-fry until the vegetables are tender-crisp.
Step 6: Finish and Serve Once the shrimp are cooked through and the vegetables are done, remove everything from the pan. Serve the hibachi shrimp over rice or noodles, and garnish with sesame seeds and chopped green onions if desired. Enjoy your delicious hibachi shrimp!
Why I Love This Recipe?
I love this recipe because it combines vibrant flavors and textures with minimal fuss. The garlic and ginger create a fragrant base that enhances the taste of the shrimp and vegetables.
Cooking the zucchini just right keeps it crisp and fresh, adding a delightful crunch. The dark soy sauce adds a rich depth of flavour, making the shrimp and veggies taste even better.
Plus, the quick cooking process ensures a meal that’s ready in no time, making it perfect for busy weeknights or a fast, flavorful dinner. The garnished scallions add a fresh, bright finish, rounding out a dish that’s as delicious as it is easy to prepare.
Hibachi Shrimp Recipe
Ingredients
- 1 tbsp Oil
- 2 tbsp Butter salted or unsalted
- 1 tsp minced Ginger
- 1 tsp minced Garlic
- 1 small Zucchini cut into batons
- 1 cup sliced Onions
- 2 tsp Dark soy sauce
- 12 ounces medium-sized Shrimp about 350 grams, cleaned and deveined
- ÂĽ tsp Salt
- ÂĽ tsp Black pepper
- 2 tbsp Chopped scallions green onions
Instructions
- Heat the Pan: Start by heating the oil and butter in a large wok or skillet over high heat. Wait until the oil shimmers.
- Sauté Aromatics: Add the minced garlic and ginger to the hot oil. Sauté for just 3-4 seconds until fragrant.
- Cook the Veggies: Toss in the zucchini and onions. Sauté for about a minute until they begin to soften.
- Season: Sprinkle in the salt, black pepper, and dark soy sauce. Cook for another 2-3 minutes, or until the zucchini is tender but still crisp.
- Tip: Don’t overcook the zucchini; it should still have a bit of bite.
- Add the Shrimp: Mix in the shrimp and cook for 4-5 minutes, stirring frequently, until the shrimp turn pink.
- Tip: If you’re using small shrimp, they’ll need about 3-4 minutes. For jumbo shrimp, cook them for 7-8 minutes. Be careful not to overcook the shrimp or they’ll become chewy.
- Garnish and Serve: Sprinkle with chopped scallions and serve warm.
Notes
- Cook Shrimp Just Right: Don’t overcook the shrimp; they should be pink and opaque. Small shrimp need about 3-4 minutes, while jumbo ones take 7-8 minutes.
- Don’t Overcook the Veggies: Cook the zucchini until slightly softened but still with a nice bite. This keeps them crisp and flavorful.
- Keep the Oil Hot: Make sure the oil is hot and shimmering before adding the garlic and ginger to get a great sizzle and avoid burning them.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 285Â kcal |
| Carbohydrates | 17g |
| Protein | 40g |
| Sodium | 4057mg |
| Sugar | 4g |
| Fiber | 5g |
| Iron | 2mg |
Tips You May Find Helpful!
- Use Large Shrimp
- Select large shrimp for the best results. They hold up better to high-heat cooking and have a more satisfying texture. Make sure they are peeled and deveined for ease of cooking and eating.
- Preheat Your Pan or Grill
- Get your pan or grill hot before adding the shrimp. A high temperature ensures a quick sear, which locks in the shrimp’s natural juices and creates a delicious caramelized exterior.
- Marinate for Extra Flavor
- Marinate the shrimp in soy sauce, garlic, ginger, and a splash of sesame oil. Even a short marination time, about 15-30 minutes, enhances the flavor and adds depth to the dish.
- Avoid Overcrowding the Pan
- Cook the shrimp in batches if necessary to avoid overcrowding the pan. Overcrowding can lower the temperature and cause the shrimp to steam rather than sear, resulting in less crispy and flavorful shrimp.
What To Serve With Hibachi Shrimp Recipe?
Frequently Asked Questions for Hibachi Shrimp Recipe!
Can I Use Frozen Shrimp Instead Of Fresh Shrimp?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. To thaw, place the shrimp in the refrigerator overnight or run them under cold water for about 15-20 minutes. Pat them dry with paper towels to remove excess moisture, which helps them sear better.
How Do I Achieve The Classic Hibachi Sear On The Shrimp?
To achieve a classic hibachi sear, make sure your skillet or grill pan is very hot before adding the shrimp. Heat a small amount of oil in the pan until it’s shimmering. Season the shrimp with salt and pepper, then cook them in a single layer without overcrowding the pan. Sear them for 2-3 minutes on each side until they turn pink and opaque.
Can I Marinate The Shrimp Ahead Of Time?
Yes, marinating the shrimp ahead of time can enhance their flavor. Marinate the shrimp for 15-30 minutes in the refrigerator using a mixture of soy sauce, garlic, ginger, and a touch of sesame oil. Avoid marinating for too long, as the acid in the marinade can start to “cook” the shrimp and affect the texture.