Hibachi Shrimp brings the taste of your favorite Japanese steakhouse right to your home. Served over steamed or fried rice with delicious homemade yum yum sauce, this recipe will give you restaurant-quality hibachi shrimp in the comfort of your own home.
If I had to pick one food to eat for the rest of my life, it would be hibachi! If you’ve ever been to a hibachi steakhouse, you know how entertaining hibachi chefs can be.
They’re highly trained and pretty much put on an entire production while making your meal. We go out for hibachi regularly, so I wanted to create my own version of hibachi shrimp and this has honestly become my favorite hibachi dinner!
It doesn’t get better than Shrimp Hibachi
Hibachi translates to “fire bowl” in Japanese and refers to a compact charcoal brazier covered with a grill that is typically used for outdoor cooking. For the purposes of this recipe, we are using a hibachi style of cooking, which involves grilling your favorite meat, seafood, vegetables, noodles, or rice over medium-high heat in a sauté pan or wok.
In this stir fry shrimp recipe, the shrimp are sautéed in butter, garlic, and onion and tossed in hibachi sauce. For a complete meal, add your favorite hibachi veggies or serve over steamed rice.
You can also cook it all together to make hibachi shrimp fried rice and drizzle some creamy yum yum sauce over it. Sometimes I make hibachi noodles or hibachi vegetables to serve with it. This recipe is beginner friendly and will become one of your favorite hibachi dinners to whip up for date night.
If you want to serve hibachi shrimp with veggies, check out my list of all my favorite Air Fryer Vegetable Recipes to find your favorite!
Teppan Shrimp ingredients
You’ll need ingredients for the shrimp and for the shrimp sauce, all of which can be found at your local grocery store.
- Shrimp: fresh raw jumbo shrimp is best, but you can buy frozen if need be. You can also purchase the shrimp peeled and deveined, but I recommend doing that yourself, as the shells add to the taste when cooking.
- Vegetables: you will need one sliced white onion. The onions become sweet when sautéing and pair well with the shrimp.
- Butter: will melt into the shrimp, making everything extremely delicious.
- Sauce: the hibachi sauce is made up of sesame oil, soy sauce, teriyaki sauce, mirin, and minced garlic.
Hibachi Shrimp Recipe ingredients
Hibachi sauce is a blend of sesame oil, soy sauce, teriyaki sauce, mirin, and garlic. Together they make a delicious flavor that seeps into the shrimp while it’s being cooked.
You’ll want to make sure the shrimp is fully coated in the hibachi sauce for maximum flavor. The sauce will be reduced while cooking as it gets absorbed by the shrimp.
How to make hibachi shrimp
1. Make the hibachi sauce. Combine sesame oil, soy sauce, teriyaki sauce, mirin, and minced garlic in a small bowl and set aside.
2. Cook the shrimp. Heat a large skillet, sauté pan, or wok over medium high heat. Melt the butter and sauté the sliced onions for 1-2 minutes or until fragrant. Add in the shrimp, garlic, and hibachi sauce, fully coating the shrimp in the sauce.
Cook the shrimp in a single layer for 3-4 minutes and flip to cook the other side for 2-3 minutes or until the shrimp cooks fully and the sauce has been reduced by about half.
3. Serve your hibachi. Serve the shrimp over steamed white rice or fried rice with yum yum sauce.
How to peel shrimp
Learning how to peel shrimp is an easy task and will help you master cooking all the best shrimp recipes! I highly recommend buying the freshest raw shrimp you can find with the shell on for maximum flavor. You can even save the shells for later to make seafood stock for your favorite soups or stews.
You can peel shrimp by hand or using a pair of kitchen shears, but we’ll be using our hands for this recipe. You’ll first want to pull off the head and legs, then using a sharp pairing knife, make a slit down the back of the shell to remove. Removing the tails is optional, but doing so makes your hibachi easier to eat.
A shrimp’s “vein” is actually its digestive tube and not a real vein. The vein is a thin string that can be found along the back of the shrimp. To devein shrimp, you’ll need a paring knife to cut near the vein and carefully pull it out using the tip of the knife.
Alternatively, you can cook the shrimp without peeling for this recipe. The shells actually add a ton of flavor when you cook with them on and they also keep the shrimp from overcooking. I always opt for peeling before cooking, so I don’t have to do it when I’m hungry and I just want to eat my delicious hibachi!
Teppanyaki Shrimp variations
If you aren’t a fan of shrimp hibachi, substitute it for hibachi chicken or hibachi steak. You can use this same recipe, but the cooking process and times may differ. To really show off your cooking skills, enhance your hibachi by topping it with sesame seeds and green onion.
How to serve Teppanyaki Shrimp
This shrimp is so tasty it can be eaten on its own, or paired with a yum yum sauce that’s a classic hibachi condiment.
It’s also fantastic to pair with additional stir fried veggies like mushrooms and broccoli, then served on top of ginger rice, this homemade vegetable fried rice, or your favorite noodles!
How to store Hibachi Shrimp
Store leftovers in an airtight container in the fridge for 3 to 4 days. You can freeze the shrimp for a couple of months, but the onions probably won’t freeze and thaw very well. I recommend storing in the fridge if you have leftovers!
Shrimp Hibachi Recipe FAQs
The two most common sauces found at most Japanese restaurants are Ginger Sauce and Yum Yum Sauce. You can drizzle or pour either of these sauces over your entire dish (including the rice!) or just drip the shrimp in as you eat it.
You can most likely buy both of these at your local grocery store, but homemade is better as you can tweak the ingredients and it ends up being a lot more healthy anyway.
The ginger sauce that Japanese steakhouses use is a fresh and zingy sauce that will add a ton of flavor to your hibachi. For this sauce, you’ll need onion, fresh ginger, tamari (soy sauce), rice vinegar, lemon juice, and brown sugar.
Yum Yum sauce is my personal favorite to the point where I always request extra when I eat at my favorite Japanese steakhouse restaurant. This is a pink or white sauce (depending on who’s making it) and is sweet with a slight tang. It all comes down to the spices and kewpie mayonnaise.
As far as spices go, you’ll need smoked paprika, cayenne pepper, garlic powder, onion powder, and sugar for the Yum Yum sauce. Along with kewpie mayonnaise, you’ll also need tomato paste, melted butter, rice vinegar, and water. It might seem like a lot of ingredients, but they are mostly pantry staples and the sauce comes together quickly and easily!
Sesame oil is used at hibachi restaurants, as it gives the food a nutty and earthy flavor. It’s mostly used for seasoning, in conjunction with soy sauce and other spices. Some hibachi restaurants may use “hibachi oil,” which is a blend of olive oil, vegetable oil, or canola oil and sesame oil to tone down the strong taste of the sesame oil.
More like this Teppan Shrimp
- Bang Bang Shrimp Tacos
- Cilantro Lime Spicy Shrimp Tacos
- Drunken Tequila Lime Shrimp
- Air Fryer Bang Bang Shrimp
- Air Fryer Shrimp And Peppers
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Hibachi Teppan Shrimp
- 1 white onion, sliced
- 1 tablespoon butter
- 2 garlic cloves, finely diced
- 1 pound raw jumbo shrimp, peeled and deveined
- In a small mixing bowl, combine sesame oil, soy sauce, teriyaki sauce, mirin, and minced garlic. Set aside until ready to use.
- Heat a large sauté pan or wok over medium-high heat, melt the butter and add the sliced onions. Sauté for 1-2 minutes, until fragrant.
- Add in shrimp, garlic, and hibachi sauce, stirring to mix well and fully coat the shrimp in the sauce. Then arrange the shrimp in a single layer and cook for 3-4 minutes before flipping and cooking 2-3 minutes on the other side or until shrimp are fully cooked and sauce has reduced by about half.
- Serve over steamed or fried rice with yum yum sauce.