Hibachi Shrimp

If you love hibachi, now you can make it at home! This Hibachi Shrimp recipe is the BEST, and there is even a homemade yum yum sauce!

 

With shrimp flinging, egg spinning and onion towers flaming it is easy to say everyone loves a trip to the Hibachi grill. But did you know you can enjoy the flavors and fun of the hibachi at home?

I’ve tested my way through several hibachi copycat recipes and landed on the perfect combination of flavors that taste like they are fresh off the Japanese grill. 

Hibachi vs. Teppanyaki

There are two traditional styles of cooking at the Japanese grill. The word “Hibachi” actually means fire bowl and refers to the large, round cast iron used to cook fried rice and other dishes. Teppanyaki is the large flat surface you are probably used to seeing. 

In the US, the terms are used interchangeably and since most of us don’t have a traditional hibachi pan laying around, this recipe is going to use a griddle to mimic the feeling of sitting around the Teppanyaki of your favorite restaurant. 

Other Hibachi Shrimp Cooking Options

If you don’t have a electric griddle, you can use any of these options to make your hibachi shrimp:

• Wok
• Non-stick frying pan
• Cast Iron Skillet
• Grill Pan 

Your Shopping List

Once you decide your cooking method, you will want to get your hibachi shrimp ingredients together. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Olive oil – You need something to prevent the shrimp from sticking to the grill. Any neutral oil, including canola oil and sesame oil will work here.
• Veggies – I personally like to use zucchinis cut into long thin wedges and a sliced white onion.
• Garlic – Minced garlic adds incredible flavor to this hibachi shrimp. And as I always say, measure that with your heart.
• Light soy sauce – I like to use light soy sauce to be able to control the salt content of the dish. It’s also sometimes called low sodium soy sauce.
• Shrimp – You will need raw, deveined shrimp that is thawed to room temperature. It is important that the shrimp is patted dry before being placed on the heat source to get that nice sear for the hibachi style, which is what makes these different just say, a shrimp cocktail recipe.
• Fresh lemon – As with most cooked seafood, a spritz of fresh lemon adds a brightness and element of acidity.
• Garnishes – I always like to top any hibachi off with a sprinkle of some sesame seeds and green onions. To add a little spice, freshly cracked black pepper or hot sauce is perfect.

You can use pre-cooked shrimp or frozen shrimp if you like, but because we are using high heat for stir fry it is very easy to overcook and I find it easier to prevent rubbery texture by starting with raw shrimp. Here is our quick guide to shrimp for different types and sizes.

Hibachi Vegetables

Every restaurant you go to will serve different vegetable combinations. But my favorite is always the simple combination of zucchini and onions. 

It is important you use vidalia onions for this recipe. White varieties tend to become super aromatic and overtake the entire skillet. 

You will also need butter, soy sauce and possibly some salt and pepper. 

If you do not care for this combination of vegetables, you can still make this hibachi shrimp recipe and swap out the zucchini and onion for mushrooms, carrots, edamame or whatever vegetables you prefer. 

Hibachi Chicken

If you plan to make hibachi chicken, you’ll need some sort of fat. The resturants use a seasoned butter (that giant pale yellow pound on a plate).

I used unsalted butter. You can use salted, but be careful with further seasoning so things don’t get too salty. Of course, soy sauce is also a little salty. Boneless skin chicken breasts or boneless thighs fillets cut into 1-inch pieces are all you need. There is no need to marinate ahead of time. Make sure to check the internal temp of the chicken, as breasts and thighs have different degrees of doneness.

Hibachi Steak

For hibachi steak, you’ll also need a fat, such as butter. Again, unsalted is the best bet, but salted work fine too.

No need to season or marinate the beef either. The restaurant usually gives you a choice of these cuts, you can use the same ones at home.

• Beef tenderloin (chateaubriand)
• New York Strip
• Skirt Steak

Most are cut into bite-sized pieces and I recommend doing this before adding to the griddle so you don’t ruin the coating.

Cooking Tips

For this recipe, you are going to want to get your griddle really hot. Traditional hibachi grill chef’s prefer the center of their cooking surface to get up to 450 degrees, while the perimeter stays around 250 degrees. 

When I cook Hibachi at home, I typically heat my griddle to 400 degrees or just below high heat. You will want to cook the veggies and the shrimp over these high temps so they will get a nice sear and maintain perfect texture. 

Be prepared that when you add the soy sauce, your cooking surface will get sticky and burn. This is when you need to channel your inner hibachi chef and give your cooking surface a quick wipe down before proceeding. 

Perfect Pairings

This classic Japanese steakhouse combination is great on it’s own, but what makes the experience even more complete is serving it with Chinese fried rice restaurant style. I also like to throw some hibachi noodles on the blackstone griddle.

If you ask most people what they associate with going to a hibachi grill it will probably be the onion volcano or train and of course, the yum yum sauce made from ketchup and mayonnaise, or even homemade Teriyaki sauce. Whatever you do, MAKE THE SAUCE!!!!!!

If you want to make a salad, simply cut iceberg lettuce coarsely and add a few grape tomatoes and carrots. Miso Ginger Dressing is what they serve at mine local joint.

Miso soup is also a favorite and super simple. It is sold in small powdered packets and all you need it hot water. If you want something a little more substantial, give my Egg Drop Soup a whirl. You can make the broth ahead of time and then add egg, mushrooms and scallions right before serving.

Storage and Freezing

How to Store

This meal is best enjoyed right off the griddle, but if you have leftovers don’t worry. This meal stores easily in the refrigerator for up to three days if stored in an airtight container. Simply microwave or reheat in a hot skillet for a few minutes.

Can I Freeze Hibachi Shrimp?

Unfortunately, I do not recommend freezing, but there should be no problem with that! I’d be surprised if you had any leftovers- it’s so good! 

More Asian Inspired Recipes

When I’m craving some Asian flair for dinner, these are some of my go to recipes.