Make restaurant-quality hibachi shrimp at home in minutes with this simple recipe. Pair it with homemade yum yum sauce for a delicious seafood dinner!
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I love learning to prepare dishes from our favorite restaurant at home. It’s really fun and saves us a lot of money on dining out and food delivery.
We love going to hibachi restaurants like Benihanas, especially for the shrimp. When I found out how easy it is to make, I was over the moon! And just a few ingredients that we normally have in our pantry are enough.
It’s simple, yet so delicious! It is served with a deliciously aptly named “yum yum sauce”. (If you plan to make this meal, make the sauce the day before. This will produce the best flavor.)
I guarantee this recipe will be your new favorite date night dinner at home! Even a beginner level cook can whip it up in minutes.
ingredients
- Shrimp – We recommend using fresh large shrimp that have been de-shelled and tail-peeled.
- Olive oil – If you prefer you can replace the butter.
- I’m Willow – I generally use Kikkoman, but if you want something special you can replace it with premium soy sauce.
- Garlic – Freshly minced garlic provides the best flavor for this recipe.
- Sesame oil – I don’t recommend substituting it, but if necessary, be sure to use another neutral-tasting oil such as sunflower or grapeseed.
- Lemon juice – Use freshly squeezed lemon juice. In the bottle it has preservatives that alter its flavor.
How should I cook it?
To make this hibachi recipe at home, you can use a cast iron skillet, nonstick skillet, or wok.
How do you store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keep in mind that shrimp cooks easily, so fresh is best. If you need to reheat it, I recommend doing it in a hot pan for a few minutes.
Hibachi Shrimp
Homemade shrimp cooked just like your favorite hibachi restaurant.
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Instructions
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Heat the olive oil in a large skillet over medium heat, then add the prawns and cook for about 2 minutes.
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Stir in the soy sauce, garlic and sesame oil. Continue stirring and cooking for about 3 more minutes or until the prawns have turned pink and curled.
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Add the lemon juice to the pan, stir and cook for a further 2 minutes or until the sauce has reduced a little.
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Serve with fried rice, freshly chopped green onions, and sesame seeds for garnish if desired.
