Easiest Protein EVER - Hibachi Shrimp
Delicious hibachi shrimp in under five minutes with three ingredients! Dinner has never been simpler.
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!
Notes
This same method works really well with chicken and veggies! Try to time it so that the shrimp goes in about 2 minutes before everything else is done since it's usually the ingredient with the shortest cooking time.
I alternate between cooking hibachi shrimp in the stainless steel skillet seen here and a cast iron skillet. Both work great!
Leftovers keep great in the fridge for about 3 days, just reheat everything in the microwave and drizzle with some extra white sauce.
Tried this recipe?Let me know how it was!