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Japanese Hibachi Shrimp with Fried Rice
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5 from 14 votes

Japanese Hibachi Shrimp Recipe

If you love hibachi, you will love this Japanese Hibachi Shrimp recipe. It tastes just like the shrimp at Benihana! Pair this dish with savory Hibachi Fried Rice and Hibachi Vegetables for the full hibachi experience right at home!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Dinner, Lunch, Main, Side
Cuisine: Japanese
Keyword: benihana shrimp, fried shrimp, hibachi shrimp, japanese hibachi shrimp, japanese shrimp
Servings: 2 people
Calories: 294kcal
Author: Lima

Ingredients

Benihana Garlic Butter

  • 5 heads garlic
  • 8 ounces sweet whipped butter room temperature
  • 4 Tablespoons soy sauce dark, regular
  • ¼ teaspoon black pepper
  • ¼ teaspoon lemon juice

Hibachi Shrimp

  • 1 teaspoon vegetable oil
  • 1 teaspoon Benihana garlic butter
  • 6 ounces shrimp peeled, tail on, about 10-14 shrimp depending on the size
  • freshly squeezed lemon juice optional
  • salt and pepper to taste

Instructions

Make the Benihana Garlic Butter

  • Roast the garlic. Preheat oven to 350°F. Cut about a third off the top of each head of garlic. Place on a baking sheet. Bake the garlic for about 30 - 45minutes or until they are soft inside.
    Fresh Garlic - Benihana garlic butter
  • Smash the garlic and let it cool. Press out the soft, roasted garlic cloves into a medium bowl and mash with a fork or spoon.Wait for the mashed garlic to cool.
    Roasted garlic
  • Mix the smashed garlic with the other ingredients. Add about two tablespoons of room temperature whipped butter to the cooled mashed garlic. Beat with a spoon until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added. Add the freshly ground black pepper, soy sauce and lemon juice and mix well.
    Benihana Garlic Butter

Sear and Cook the Hibachi Shrimp

  • Sear the shrimp. Add the vegetable oil to the cast iron skillet and heat over medium-high heat.  Pat the raw shrimp down with paper towels so that they are as dry as possible. Once the pan is hot, add the shrimp. Sear on each side - about 1-2 minutes each.
    Benihana Shrimp - Sear the shrimp step
  • Toss in the Benihana Garlic Butter. About 30 seconds before the shrimp is fully cooked, turn off the heat. Add the benihana garlic butter and squeeze on some lemon juice (optional, to taste). Toss the shrimp with the lemon juice and garlic butter. Garnish with sliced green onion or sesame seeds if desired. Serve immediately.
    Japanese Hibachi Shrimp h

Video

Notes

    • Dry the shrimp. Pat the shrimp dry with a paper towel before frying. Moisture will cause the shrimp to steam which will delay the searing process, resulting in rubbery, overcooked shrimp.
    • Don't crowd the shrimp. Lay the shrimp in a single layer so that each shrimp can cook evenly.
    • Sear shrimp on medium high heat for about 1-2 minutes on each side. For best results, sear the shrimp in hot oil for 1-2 minutes or until the top of the shrimp looks slightly pink and transparent. If the temperature is too low, the shrimp will not sear.
    • Allow the shrimp to develop a crust. Initially the shrimp will stick to the pan - this develops the crust and those tasty brown bits (also known as the fond) which is an essential feature of hibachi shrimp. On medium high heat, each side should take about 1-2 minutes.
    • Use oil not butter to sear the shrimp. Oil has a higher smoking point than shrimp and will quickly sear each side without overcooking the shrimp. Add the Benihana garlic butter at the end to add flavor.
    • A cast iron skillet is best but a non-stick pan will also work. A cast iron skillet gets very hot which helps simulate the hibachi grill. Having said that, a non-stick skillet will also work.

  • Storing and reheating

    Stored in an airtight container, Hibachi Shrimp will last for about 3 days in the refrigerator. The best way to reheat is by steaming on a stove top with a teaspoon of water. Microwaving is not recommended as this heating process quickly turns shrimp dry and rubbery.

    Freezing

    For best results, store the cooked shrimp in a freezer safe bag and freeze within 3 days of cooling. Cooked frozen shrimp lasts for about 3 months in the freezer after which it starts to loose its texture. To thaw leave the frozen shrimp in the refrigerator overnight. You can also thaw frozen hibachi shrimp stored in a leak-proof package by submerging it in cold tap water. On pound will typically thaw in an hour or less.

    Nutrition

    A single serving of Hibachi Shrimp has about 294 calories, 9.1g of fat and 0g of carbohydrates. 
    This recipe yields  approximately 2 servings. The nutrition guidance and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
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