Hibachi Shrimp Recipe
You can whip up these delicious Japanese Hibachi Shrimp right in your kitchen! Inspired by the Benihana Steakhouse style, this easy recipe takes under 20 minutes and uses simple, budget-friendly ingredients. It’s just like what you’d get at your favorite Japanese restaurant or Hibachi steakhouse.
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
- ¼ tsp Salt
- ¼ 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.