Hibachi Shrimp
Make this easy Hibachi Shrimp recipe at home in just 15 minutes with garlic butter, soy sauce, sesame oil, and tender shrimp.
Servings: 4 servings
Equipment
- Wok - Traditional Hand Hammered Carbon Steel (14 Inch, Round Bottom) or large skillet
- wok spatula or other cooking utensil
- paper towels
Ingredients
- 1 pound raw shrimp tails removed
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon light brown sugar packed
- 1 tablespoon vegetable oil or olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoons unsalted butter
- sesame seeds optional garnish
Instructions
- Pat the shrimp dry with clean paper towels.1 pound raw shrimp
- Mix the sesame oil, soy sauce, garlic, ginger, and brown sugar together in a small bowl.1 teaspoon sesame oil, 2 tablespoons soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon light brown sugar
- Pour the marinade over the shrimp and stir to coat. Let the shrimp marinate for 5-10 minutes.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.1 tablespoon vegetable oil
- Add the shrimp to the hot skillet. Stir-fry for 3-4 minutes, stirring frequently, until fully cooked through.
- Squeeze fresh lemon juice over the shrimp and add the butter.1 teaspoon fresh lemon juice, 2 tablespoons unsalted butter
- Stir until the butter melts and coats the shrimp completely.
- Serve immediately with sesame seeds if desired.sesame seeds
Notes
🥡 STORAGE
• Store leftover Hibachi Shrimp in an airtight container in the refrigerator for up to 3-4 days.♨️ REHEATING
• Reheat Hibachi Shrimp in the microwave in 30-second intervals until warmed through. • Reheat gently in a skillet over medium-low heat until heated through.❄️ FREEZING
• Freeze cooked Hibachi Shrimp in a freezer-safe container for up to 2 months. • Thaw overnight in the refrigerator before reheating.💡 TIPS FOR BEST RESULTS
• Pat the shrimp dry before marinating for better browning. • Use high heat for the best hibachi flavor. • Avoid overcooking the shrimp.🍳 ALTERNATE COOKING METHODS
• Cook the shrimp on a flat-top griddle for a restaurant-style hibachi experience. • Skewer the shrimp and grill over medium-high heat for 2-3 minutes per side.♻️ LEFTOVERS
• Use leftover Hibachi Shrimp in fried rice, noodles, wraps, salads, or rice bowls.📝 NOTES
• Shrimp cook very quickly, so have all ingredients ready before starting. • Hibachi vegetables pair perfectly with this easy shrimp recipe. • Sesame seeds make a great optional garnish.Nutrition
Calories: 188kcal | Carbohydrates: 5g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 1146mg | Potassium: 159mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.5mg
