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Hibachi Shrimp

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This quick and easy Hibachi Shrimp recipe delivers bold Japanese steakhouse flavors in just 15 minutes. Featuring seared shrimp, crisp sautéed vegetables, and a savory soy garlic sauce, it’s a protein-packed, low-carb dinner perfect for busy nights.

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

Instructions

  1. Peel and devein shrimp if needed. Slice zucchini, onion, and mushrooms.
  2. Heat sesame oil in a skillet or wok over medium-high heat. Sear shrimp for 1–2 minutes per side until pink and opaque. Remove from pan.
  3. In the same pan, melt butter and sauté zucchini, onion, and mushrooms for 4–5 minutes until just tender.
  4. Return shrimp to the pan. Add garlic and soy sauce, stirring to coat. Cook for an additional 1–2 minutes.
  5. Serve hot over steamed rice or cauliflower rice. Add lemon juice or hibachi white sauce if desired.

Notes

  • Frozen shrimp work well if thawed and patted dry first.
  • No wok needed—use a large skillet.
  • Boost veggies with bell peppers, snap peas, or carrots.
  • Add sriracha or chili flakes for spice.
  • Reheat gently to avoid overcooking shrimp.
  • Serve over shredded cabbage or broccoli for a low-carb option.

Nutrition

Find it online: https://recipesbyliza.com/hibachi-shrimp/