A flavorful Japanese-inspired dish, Hibachi Shrimp is all about tender shrimp seared to perfection and coated in a buttery soy glaze with garlic and lemon. I love how quickly it comes together, making it perfect for a weeknight dinner or even a special occasion when I want something delicious but not complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Directions
I heat the olive oil and butter in a large skillet or griddle over medium-high heat until the butter is melted.
I add the garlic and sauté for about 1 minute, just until fragrant.
I place the shrimp in the skillet and cook for 2–3 minutes per side, until they are pink and opaque.
I drizzle soy sauce and sesame oil over the shrimp and stir to coat.
I mix in lemon juice and red pepper flakes (if using), then season with salt and pepper.
I let the sauce reduce for another 1–2 minutes before removing from the heat.
I garnish with parsley and lemon wedges, then serve right away.
Servings and timing
This recipe makes 4 servings. It takes about 5 minutes to prep and 6 minutes to cook, giving me a total time of 11 minutes. Each serving has around 215 calories, making it a light but satisfying option for dinner.
Variations
I sometimes add a splash of mirin or rice vinegar for extra depth.
For a spicier version, I increase the red pepper flakes or add a little sriracha.
I swap butter for ghee when I want a richer, nutty flavor.
Instead of parsley, I like to use chopped green onions for a sharper bite.
I occasionally toss in zucchini or mushrooms to make it a full hibachi-style plate.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I use a skillet over medium heat for just a few minutes until warmed through—I avoid the microwave so the shrimp don’t turn rubbery.
FAQs
How do I know when the shrimp are cooked?
I look for the shrimp to turn pink and opaque, with a slight curl in shape. It usually only takes 2–3 minutes per side.
Can I make this with frozen shrimp?
Yes, but I always thaw the shrimp first by running them under cold water or letting them sit in the fridge overnight.
What can I serve with hibachi shrimp?
I like serving it with fried rice, noodles, or sautéed vegetables for a complete hibachi-style meal.
Can I cook this on a griddle instead of a skillet?
Absolutely. A flat-top griddle mimics the hibachi experience and gives the shrimp a beautiful sear.
Can I make this dairy-free?
Yes, I simply replace butter with extra olive oil or a plant-based butter alternative.
Conclusion
Hibachi Shrimp is one of my favorite go-to dishes when I want something fast, flavorful, and satisfying. I like how the garlic butter and soy sauce create a rich glaze that complements the shrimp perfectly, and the touch of lemon brightens it all up. Whether I serve it with rice or vegetables, it always feels like a restaurant-quality meal made right in my kitchen.
Recipe:
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Hibachi Shrimp
- Total Time: 11 minutes
- Yield: 4 servings
Description
Hibachi Shrimp is a quick and flavorful Japanese-inspired dish featuring tender shrimp seared in a buttery soy garlic glaze with a hint of lemon. Perfect for weeknights or special occasions, it delivers restaurant-style taste in just minutes.
Ingredients
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet or griddle over medium-high heat until the butter is melted.
- Add garlic and sauté for about 1 minute until fragrant.
- Place shrimp in the skillet and cook for 2–3 minutes per side, until pink and opaque.
- Drizzle soy sauce and sesame oil over the shrimp and stir to coat.
- Mix in lemon juice and red pepper flakes (if using), then season with salt and pepper.
- Let the sauce reduce for 1–2 minutes before removing from heat.
- Garnish with parsley and lemon wedges, then serve immediately.
Notes
Add mirin or rice vinegar for extra depth of flavor.
Increase red pepper flakes or add sriracha for a spicier version.
Swap butter with ghee for a nutty flavor.
Use green onions instead of parsley for a sharper garnish.
Toss in zucchini or mushrooms for a complete hibachi-style plate.
Store leftovers in an airtight container for up to 2 days and reheat in a skillet to avoid rubbery shrimp.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Stovetop/Griddle
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 215
- Sugar: 1g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 190mg
