Name: Hibachi Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese-American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon sesame oil or vegetable oil; 1 tablespoon soy sauce; 1 tablespoon butter; 1 teaspoon garlic, minced; 1 zucchini, sliced; 1/2 onion, sliced; 1/2 cup mushrooms, sliced; Salt and pepper to taste; Optional: splash of lemon juice or hibachi white sauce

Jump to Recipe·Leave a Review

This Hibachi Shrimp recipe is one of my favorite ways to recreate that classic Japanese steakhouse experience right in my own kitchen. The shrimp are seared to perfection, tossed in a savory sauce, and paired with crisp-tender vegetables. It’s a fast, protein-packed meal that’s big on flavor and comes together in minutes.

Why You’ll Love This Recipe

I love how quick and satisfying this dish is. With 32g of protein and only 249 calories per serving, it’s a great option when I want something light but filling. The savory hibachi-style sauce clings perfectly to the shrimp and veggies, and everything cooks in just one pan. It’s the perfect weeknight dinner when I want a takeout-style meal without leaving the house. Hibachi Shrimp

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined
1 tablespoon sesame oil or vegetable oil
1 tablespoon soy sauce
1 tablespoon butter
1 teaspoon garlic, minced
1 zucchini, sliced
1/2 onion, sliced
1/2 cup mushrooms, sliced
Salt and pepper to taste
Optional: a splash of lemon juice or hibachi white sauce for serving

Directions

Prep the Ingredients:
I start by peeling and deveining the shrimp if it’s not already done. I also slice the veggies so everything is ready to go—this dish moves quickly once it’s on the heat.
Sear the Shrimp:
In a large skillet or wok over medium-high heat, I heat the sesame oil. Then I add the shrimp in a single layer and cook for 1–2 minutes per side until they’re pink and opaque. I remove them from the pan and set them aside.
Cook the Vegetables:
In the same skillet, I melt the butter and sauté the onion, zucchini, and mushrooms until just tender, about 4–5 minutes. I like to keep a little bite in the veggies for that classic hibachi texture.
Combine Everything:
I return the shrimp to the pan, add the garlic and soy sauce, and stir everything together. I cook for another minute or two until the sauce is heated through and everything is coated.
Serve:
I serve the hibachi shrimp hot over steamed rice or cauliflower rice, with a side of yum yum sauce or a squeeze of lemon for extra brightness.

Servings and timing

This recipe serves 2.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes add bell peppers, snap peas, or carrots for extra veggies and color. For a spicier version, I stir in a little sriracha or chili flakes. If I want to keep it low-carb, I skip the rice and serve it over shredded cabbage or steamed broccoli.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm everything in a skillet over medium heat for a few minutes, just until hot. I avoid the microwave for shrimp because it can make them rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.

Do I need a wok to make this?

Nope! A large nonstick skillet works perfectly. I just make sure it’s hot before adding the shrimp or vegetables.

What sauce do they use at hibachi restaurants?

It’s usually a mix of soy sauce, garlic, butter, and sometimes mirin or sake. I use a simple version here to keep it quick and easy.

Can I make this ahead of time?

It’s best served fresh, but I’ve cooked the veggies ahead and just reheated with shrimp right before eating for faster prep.

What’s the best rice to serve with hibachi shrimp?

I like jasmine or white rice, but brown rice or cauliflower rice are great options too depending on what I’m in the mood for.

Conclusion

This Hibachi Shrimp recipe is everything I want in a fast, flavorful dinner—easy to make, full of protein, and totally crave-worthy. It’s perfect when I want that sizzling hibachi table flavor without the restaurant trip. With a handful of simple ingredients and just 15 minutes, I get a meal that feels special and satisfying every time.