The most popular recipe on this site for more than 8 years, this hibachi shrimp recipe is done in just 5 minutes with a few easy ingredients. It's a nice imitation Benihana shrimp recipe for times when homemade Japanese shrimp needs to be done in a hurry.
Three ingredients and five minutes to a great protein, yes we can.
Now, 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.
This is a simplified, health-ified version of that! Super simple seared hibachi shrimp that I pair with veggies and white rice. There is a quick white sauce recipe, though, so nothing about this is bland or boring.
I love this hibachi shrimp because it comes together so quickly with just a few tips to make it taste great. It features only three ingredients, so by the time you cook some rice you'll be on your way to at-home hibachi greatness.
How to make Hibachi Shrimp
First, grab some shrimp, soy sauce, and lemon juice. Oil for the pan - I use olive oil, but canola or any other light cooking oil will be fine.
This is so easy, I'm embarrassed.
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.
Turn a large pan to medium-high heat, and let it get really hot. I use a 12-inch stainless steel pan 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!
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 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.
And that's it! Perfect hibachi style shrimp every time. You could add a drizzle of sesame oil for some extra flavor, but this is delicious with just the soy sauce and lemon juice.
The white sauce is simple - just stir the ingredients together and taste - adjust the flavors to your liking and drizzle all over your shrimp.
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 cook a bit faster than the shrimp. I use broccoli, carrots, peppers, onions, anything I have on hand.
Try this soon! It's such a quick favorite and is perfect for lunches or weeknights. Enjoy!
Delicious hibachi shrimp in under five minutes with three ingredients! Dinner has never been simpler.
- 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
- 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
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!
This method works really well with chicken and veggies!
I alternate between cooking hibachi shrimp in the stainless steel skillet seen here and a cast iron skillet. Both work great!
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