Dinner

Hibachi Shrimp: Quick, Flavor-Packed, and Better Than Takeout Recipe

ByHarper Ellington December 22, 2025December 22, 2025

Introduction

Craving that classic hibachi grill flavor without leaving your kitchen? This hibachi shrimp recipe is quick, flavorful, and better than takeout. Juicy shrimp are seared to perfection and tossed in a glossy garlic-soy butter sauce that’s sure to satisfy any craving.

The image shows a close-up of a cooked shrimp dish in a black pan. The dish contains around a dozen plump shrimp, golden-orange in color with slight char marks, mixed with bright green asparagus pieces cut into small sections. There are small pieces of yellow bell pepper scattered throughout, adding a pop of color. The shrimp and vegetables are coated in a glossy sauce with herbs and a sprinkle of white sesame seeds on top. The shrimp tails are visible, and the dish looks juicy and well-seasoned, with hints of green herbs scattered evenly. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large raw shrimp (21/25 or 26/30 count), peeled and deveined
Salt and black pepper, to taste
1 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp lemon juice
1 tsp sesame oil
Optional garnishes: sesame seeds, chopped green onion or parsley

Instructions

Step 1: Pat the shrimp completely dry with paper towels. Season lightly with salt and pepper.
Step 2: Place a large skillet over medium-high heat. Add olive oil and butter and allow the pan to get very hot.
Step 3: Add the shrimp in a single layer. Cook undisturbed for 1–2 minutes until the edges turn pink and the bottoms are lightly golden. Flip and cook for 1 more minute.
Step 4: Push the shrimp aside in the pan. Add the minced garlic to the center and sauté for 15–20 seconds until fragrant, being careful not to burn it.
Step 5: Pour in the soy sauce and lemon juice. Add the shrimp back to the pan if you moved them. Drizzle the sesame oil over everything.
Step 6: Toss everything together vigorously for 30–60 seconds until shrimp are coated in a glossy sauce. Remove from heat immediately to avoid overcooking.

Tips & Variations

For a spicy twist, add 1–2 tablespoons mayonnaise and 1 tablespoon sriracha at the end to create a creamy “yum yum” sauce.
Add 1 teaspoon freshly grated ginger with the garlic for more warmth and depth.
Sauté vegetables like mushrooms, onions, and zucchini with the shrimp for a fuller meal.
Toss in ½ cup fresh pineapple chunks with the sauce for a sweet and savory flavor.
Try swapping shrimp for thinly sliced chicken breast, scallops, or firm tofu; adjust cooking times accordingly.
Use tamari or coconut aminos in place of soy sauce for gluten-free or soy-free options.

Storage

Store leftover hibachi shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to avoid making the shrimp rubbery, or enjoy cold in a salad. For best flavor and texture, serve immediately after cooking.

How to Serve

The image shows a close-up of a black pan filled with cooked shrimp and green asparagus. There are about a dozen shrimp, each orange with a slight char, layered around the pan with bright green asparagus tips mixed evenly throughout. The shrimp and asparagus are coated with a glossy sauce, sprinkled with white sesame seeds and chopped fresh green herbs. The texture of the shrimp looks juicy and tender while the asparagus is firm yet cooked. The black pan contrasts with the bright colors of the food, and the setting has a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

My shrimp turned out watery and didn’t brown. What went wrong?

This usually happens because the shrimp weren’t dry enough or the pan wasn’t hot enough. Make sure to pat the shrimp completely dry with paper towels before cooking. Also, don’t overcrowd the pan; give each shrimp room to sear instead of steam.

Can I make this ahead of time?

You can prep the shrimp and sauce ingredients ahead, but shrimp are best cooked and served immediately to avoid toughness. If needed, store the shrimp and sauce separately and cook just before eating. Reheating cooked shrimp may make them rubbery.