Hibachi Shrimp

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

overhead of seasoned shrimp on a plate with veggie


 

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 grill 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. 

close up of shrimp on a griddle

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. 

angle view of hibachi shrimp with vegetables

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:

What is Hibachi Sauce Made of?

The flavor profiles that linger long after you leave the restaurant are a combination of the butter and garlic used and then soy sauce mixed with a little bit of sesame oil.

shrimp dipping into yum yum sauce

Sometimes people also refer to yum yum sauce as a hibachi sauce too.

Ingredients for Hibachi Shrimp

Once you decide your cooking method, you will want to get your ingredients together. To make hibachi 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.

plate of hibachi shrimp, vegetables and dipping sauce

You can use pre-cooked 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.

Plus, that is how the “official Hibachi chefs” do it. You will also need butter, garlic, soy sauce and fresh lemon

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. 

hibachi vegetables with sauce on a cutting board

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. 

close up of stir fried vegetables

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. 

close up of browned shrimp on a plate

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. 

Hibachi Shrimp Serving Suggestions

This classic Japanese steakhouse combination is great on it’s own, but what makes the experience even more complete is serving it with traditional fried rice.

squeezing lemon on to hibachi shrimp

To really round out the meal, be sure to serve it with classic Yum Yum sauce or homemade Teriyaki sauce. 

Storage Tips

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.

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! 

hibachi shrimp for pinterest

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overhead of hibachi shrimp
hibachi shrimp for pinterest
hibachi shrimp on a plate

Hibachi Shrimp

4.20 from 45 votes
If you love hibachi, now you can make it at home! This Hibachi Shrimp recipes is the BEST, and there is even a homemade yum yum sauce!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 4 tablespoons olive oil , divided
  • 2 medium zucchinis , cut into long thin wedges (about 3 cups)
  • 1 small white onion , sliced (about 2 cups)
  • 2 cloves garlic , minced (about 2 teaspoons)
  • ¼ cup light soy sauce , divided
  • 12 ounces shrimp thawed, deveined and no shell) about 28 shrimp
  • 1/2 fresh lemon

Instructions

  • Preheat a griddle to 400°F.
  • Heat two tablespoons of the olive oil on the griddle and add the zucchini and onion.
    sauteing veggies on a griddle
  • Sautee for three minutes. Add 1 teaspoon of the garlic and cook for one additional minute.
  • Add the soy sauce and continue cooking for three more minutes or until tender. Remove from griddle, or push far off to the side.
  • Add two more tablespoons of olive oil to the griddle and add the shrimp.
    shrimp on the griddle
  • Sautee for one minute then add the remaining teaspoon of the garlic, soy sauce and a spritz of lemon juice. Cook until the shrimp is opaque and cooked through.
    hand spritzing lemon onto shrimp
  • Serve immediately.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Nutrition

Calories: 267 kcal, Carbohydrates: 12 g, Protein: 21 g, Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 214 mg, Sodium: 1486 mg, Potassium: 478 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 200 IU, Vitamin C: 33 mg, Calcium: 165 mg, Iron: 3 mg
Author: Karen Affholter
Calories: 267
Course: Main Course
Cuisine: Asian
Keyword: hibachi shrimp, stir fry shrimp
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

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Recipe Rating




Questions and Reviews

  1. 5 stars
    Yum! I love shrimp and I’m always looking for new ways to make it. I’ve added these ingredients to my shopping list so I can make it right away. Thanks for the sauce as well!

  2. 5 stars
    Oh my goodness! My daughter is going to be all over this recipe! She loves shrimp anything! I can’t wait to try this! Looks so yummy and flavorful!

  3. 5 stars
    Hibachi cooking technique provides lots of flavor. I cannot wait to try this and the yum yum sauce too!

  4. 5 stars
    I am such a shrimp lover and the rest of my family won’t eat it. I think I am making this recipe just for me it looks so good and easy to make.