The BEST hibachi shrimp recipe ever! Quickly seared shrimp with TONS of flavor tucked into a yummy rice bowl. This Japanese shrimp recipe is done in just 5 minutes with a few easy ingredients. Think: imitation Benihana shrimp recipe when you also don't want to put on pants. I love this with plain white rice , kimchi fried rice, or hibachi vegetables.
Three ingredients and five minutes to a great protein, yes we can.
This is the dinner for when we just can't even, you know? Oh, you know. The nights where if we make rice, the rest of the dinner needs to be done by the time the rice has simmered.
This is that dinner! Super simple seared Japanese shrimp that I pair with veggies and white rice or fried rice. There is a quick white sauce recipe (sometimes called yum yum sauce or hibachi shrimp sauce), but it takes 5 minutes to stir together and also you can skip it.
I love this hibachi shrimp recipe because it is done FAST with a few pro tips and tricks to make it taste just like a Japanese steakhouse. It features only three ingredients, so by the time you cook some rice you'll be on your way to homemade hibachi greatness.
(sidebar there are a few links below to amp up this to a full EXPERIENCE, but I have a hibachi steak recipe that is similarly simple and delicious and really makes this a great bowl when both proteins are included)
Recipe Notes and FAQ
In America hibachi means a variety of things, but generally it means some protein and vegetables seared with special soy sauce (the special part is lemon juice) and served with fried rice and something pale pink and sweet called shrimp sauce or white sauce.
Sometimes called Yum Yum Sauce or White Sauce, hibachi shrimp sauce is a mayo-based sweet/savory sauce that is SO GOOD drizzled on rice and hibachi shrimp and vegetables. It's also available bottled in stores, but is super easy to make homemade using Japanese mayo!
Ingredients and Ingredient Variations
Let's gather some ingredients! Grab some shrimp, soy sauce, and lemon juice. You'll also need oil for the pan - I use olive oil, but canola or any other light cooking oil will be fine.
- If you'd like to make this recipe gluten free, Tamari or coconut aminos are lovely to make this a GF hibachi shrimp moment.
- This method works nicely with chicken too, you'll just need to cook cut up chicken cubes for 2-3 minutes longer than shrimp.
- Fresh lemon juice is lovely here, but bottled works just as well - 1 teaspoon of lemon juice, give or take.
This is so easy, I'm embarrassed.
Timing Note: Once you start the shrimp they'll be completely done in about 4 minutes, so be sure you have your other meal components ready to go when you add the shrimp to the hot pan.
Step By Step Instructions
Turn a large pan to medium-high heat, and let it get really hot. I use a 12-inch stainless steel pan OR a cast iron skillet for this and it holds 12 ounces of shrimp, but not much more.
You'll want a pan big enough so that when you put the shrimp in it it can fit all in one layer for extra crispy shrimp. If you need to use two pans or cook the shrimp in batches that's fine, do that! The main thing about pan selection is that we are giving enough space between the shrimp to really sear them to get a gorgeous crispy texture on the shrimp.
When the pan is really hot, drizzle a bit of oil in the pan and add the shrimp in one even layer - they should sizzle a lot!
Cook the shrimp for about 2 minutes until they start to get golden, then flip them and sprinkle the soy sauce all over the shrimp. Some of it will burn and that's the magic - little crispy bits of soy sauce all over your hibachi shrimp.
After another 1 minute, squeeze a wedge of lemon over the entire skillet. Toss the shrimp around in the skillet once more, and serve! The shrimp should be just barely cooked, so this entire process takes 4 minutes max if your pan is really hot.
Lemon Juice Pro Tip: If you don't have fresh lemon juice, about a teaspoon of jarred or bottled lemon juice is great here, just sprinkle it over the entire skillet so all the shrimp gets the lemon/soy treatment.
And that's it! Perfect homemade hibachi shrimp every time. You could add a drizzle of sesame oil or a sprinkle of sesame seeds for some extra flavor, but this is delicious with just the soy sauce and lemon juice.
Homemade Yum Yum Sauce
The white sauce is simple - just stir the ingredients together and taste - adjust the flavors to your liking and drizzle all over your shrimp.
Note that Kewpie Japanese Mayo is usually what's used to make hibachi shrimp sauce - buy a bottle if you can get ahold of it! It has a slightly tangier taste than American mayonnaise and is wildly delicious on almost anything.
Serving Suggestions
For the veggies in these images (and how I make them all the time), I cook them exactly like the shrimp, but in a separate skillet since the veggies take a bit longer to cook than the shrimp. I use broccoli, carrots, peppers, onions, anything I have on hand. The result is a super delicious hibachi shrimp and vegetables rice bowl!
Vegetarian Option: If I know I'm cooking for some folks that don't like seafood, I will separately sear a batch of tofu steak to go with the same side dishes.
Other Ideas:
- Kimchi Fried Rice
- Braised Cabbage
- Beef Fried Rice (or leave out the beef if you prefer!)
- Cucumber Salad
- Sesame Noodles
- Hibachi Vegetables
- Japanese Sweet Carrots
Hibachi Shrimp and Chicken Variation
I've also done this with multiple proteins - adding chicken or steak to the same skillet with the shrimp for a hibachi shrimp and chicken dish with vegetables.
The key to making this work is to start the OTHER protein first - chicken until it's nearly cooked through, then adding the shrimp just in the last 2 minutes so it doesn't overcook. Right before serving, add the soy sauce and lemon juice like in the recipe instructions.
PS for another Japanese rice bowl situation, the second most popular recipe on this site is Spicy Crab Salad that I use in these Spicy Crab Poke Bowls. Don't miss those!
Meal Prep and Storage Notes
- I love leftovers of this recipe, and often will double up everything to have leftovers for a few lunches. I store them in meal-sized portions (a little rice, some veg, some shrimp) and microwave for 1 minute before eating.
- The leftovers will keep in the fridge for about 3 days.
- To prep, I cut up the veggies, peel the shrimp, and make the yum yum sauce in advance. With those items done, the entire dinner is done in the time it takes to simmer some white rice.
I hope you love this! It's such a quick favorite and is perfect for lunches or weeknights. Enjoy!
Easiest Protein EVER - Hibachi Shrimp
Ingredients
Hibachi Shrimp
- 12 ounces shrimp peeled and deveined (tails on or off is your preference!)
- 2 tablespoons olive or canola oil
- 2 teaspoon soy sauce
- 1 wedge lemon
White Sauce (hibachi shrimp sauce)
- ¼ cup mayonnaise Kewpie mayo is my favorite for Japanese food
- 1 teaspoon sugar
- 1 teaspoon sriracha
- 2 teaspoons rice vinegar
- ½ teaspoon toasted sesame oil
Instructions
- Sauce: combine all ingredients in a small bowl. Taste, and adjust seasonings to your liking. Refrigerate until ready to use.
- Hibachi Shrimp: Preheat a large skillet (12-inches or so) to medium-high heat with the oil until very hot. Add the shrimp in one layer and cook for 2 minutes until the shrimp starts to brown. Flip the shrimp and sprinkle all over with the soy sauce and lemon juice. Continue to cook until browned on both sides, maybe one or two minutes more.
- Serve the shrimp with rice and/or veggies drizzled with the white sauce. Enjoy!
I tried this and it is very yummy and most of all easy!
I don't know what it is about the burned soy sauce, it just works. I'm glad you enjoyed it!
Hi: I'm not sure if you still check this page but wanted to ask a question in case you do. And I apologize if this sounds ignorant (I'm not a brave cook). I've always had trouble judging what medium high and high should be on my stove (I have a gas range), especially when it comes to cooking Asian meals. It seems like either I don't have it high enough or too high (if I go by what the controls on the knob say). Is there a general rule in terms of the width of the flame (across) to determine whether I have it on medium high or high?
I also just wanted to ask if you've ever made this with stir fried veggies and if you have, what kind did you use? I'd really like to make this (this and Hibachi steak are my favorites at the restaurant) and would like to add in a few veggies to go with it but I'm not sure at what point in the cooking process (before or during) I should add them to the pan.
I just found your cucumber salad recipe and am going to leave you a message there with a question about it as well 🙂
Thanks for the info and the recipes!
Good for you for trying new things!
As for heat, I'd say usually start with your heat between medium and high (so medium-high) for stir-fry style recipes. To test, put one veggie or shrimp into the pan and if it sizzles and turns brown after about 30 seconds it's hot enough! If no sound is made, turn the heat up. If the food burns quickly, turn down. Remember that when you add cold food to a hot pan the pan will cool off a bit, so don't be afraid of high heat!
As for veggies, YES! You can definitely add anything you'd like! Zucchini, onions, peppers, or mushrooms would be great. Veggies will take a bit longer than shrimp, so I'd add them first for about 2 minutes. When they just start to soften, add the shrimp and cook it through with the soy sauce. When the shrimp is done, the veggies should be too. Let me know how it works!
Thank you! I will try what you suggested and see if I can get the right heat. And thanks for the info on the veggies. That helps me figure out my timing.
To make this even better, squeeze a little bit of lemon juice over the pan right as it is about to finish. Just a tiny bit, though. I've worked in a Hibachi restaurant for a couple of years and realized that this is what gives their chicken and shrimp that extra bit of flavor.
thanks for sharing ! This is my fav shrimp recipe. I did find that using sesame oil gives it the most flavor. Scary how quick and easy it is to make this delicious meal 🙂
Used sesame oil and it was terrific!! A new family favorite and so easy. Thank you for sharing:)
The recipe emphasizes a very hot pan but be careful. You definitely want to leave a brown coating on the shrimp and have a nice sizzle but my stove was too hot on setting 7.5 / 10. I set off my apartment's smoke detectors at 5am when I added olive oil and shrimp to the excessively hot pan. Smoked A LOT!
The hibachi restaurant can deal with all the steam since the grill is covered by a vent hood. Next time I will test the pan with one shrimp coated in olive oil before dumping everything in.
Use butter and lemon juice in the last minute of cooking, all Japanese restaurants I've been to use it. Teriyaki sauce is a fine substitute if you don't have plain soy. Black pepper and crushed garlic also taste great mixed in for a twist. If you use peanut or sesame oil it doesn't need much.
Strips of zucchini are my favorite add on!! Store bought white shrimp sauce is far from the real deal. Ask your favorite restaurant if they sell theirs to go. Miyabi / Kyoto Japan Steakhouse & Sushi restaurant has the BEST, and the 4 free appetizer shrimp are the best I've ever had. (Still open in Greenville, SC and Myrtle Beach!)
These shrimp are so tasty - delicious 🙂
i really like eating shirmp and this recipe makes it looks so tasty and healthy!
This looks so good, can't wait to make it over the holidays.
Great recipe, they turn out delicious every time!
Oh, this looks delicious!