Description
This Hibachi Shrimp recipe brings the vibrant flavors and sizzling excitement of a hibachi grill right into your kitchen. Juicy, large shrimp are seared to perfection in a hot skillet, then coated in a glossy, buttery garlic-soy glaze brightened with lemon juice and finished with toasted sesame oil. Ready in just 20 minutes, this dish is a high-protein, low-fuss dinner that’s faster and healthier than takeout, delivering restaurant-quality flavor with simple ingredients and easy steps.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large raw shrimp (21/25 or 26/30 count), peeled and deveined
- Salt and black pepper, to taste
For Cooking
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
Sauce Ingredients
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
Optional Garnishes
- Sesame seeds
- Chopped green onion or parsley
Instructions
- Prep the Shrimp: Pat the raw shrimp completely dry with paper towels to ensure a perfect sear. Season lightly with salt and black pepper.
- Heat the Skillet: Place a large skillet (stainless steel or cast iron preferred) over medium-high heat and let it get very hot. Add the olive oil and butter, allowing the butter to foam and the pan to be ready for searing.
- Sear the Shrimp: Arrange the shrimp in a single layer without crowding. Let them cook undisturbed for 1 to 2 minutes until the edges turn pink and the bottoms are lightly golden. Flip each shrimp and cook for an additional 1 minute. Remove from heat if needed.
- Build the Sauce: Push the shrimp to one side of the pan or remove temporarily if pan space is tight. Add minced garlic to the center of the pan and sauté for 15 to 20 seconds until fragrant, making sure it does not burn. Pour in the soy sauce and lemon juice and allow the sauce to bubble and steam.
- Finish the Dish: Return shrimp to the pan if removed. Drizzle the sesame oil over everything and toss the shrimp and sauce together vigorously for 30 to 60 seconds until the shrimp are evenly coated with a glossy glaze. Remove from heat immediately to avoid overcooking.
- Serve: Plate your shrimp over steamed white or brown rice, drizzle with remaining sauce, and garnish with sesame seeds and chopped green onions or parsley. Serve immediately while hot.
Notes
- Patting shrimp dry is crucial for a good sear and prevents steaming.
- Do not overcrowd the pan; cook shrimp in batches if necessary to maintain heat and avoid steaming.
- Sesame oil should be used only as a finishing oil, not for cooking, to preserve its flavor.
- Shrimp cook very quickly; remove from heat as soon as they curl into a loose “C” shape to avoid rubberiness.
- Use reduced-sodium soy sauce or tamari for a less salty version, and consider balancing with a small amount of honey or orange juice if desired.
- Thaw frozen shrimp completely and dry thoroughly before cooking to ensure proper searing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: hibachi shrimp, garlic soy shrimp, quick shrimp recipe, skillet shrimp, Japanese shrimp recipe, easy shrimp dinner, low calorie seafood, hibachi style
