Hibachi Shrimp Recipe

You can make Hibachi Shrimp at home even better than Benihana for a fraction of the cost! In this video, we’ll learn how to make both hibachi AND colossal shrimp! We’ll go over what kind of shrimp to use; why brining shrimp at home makes your shrimp even more juicy and succulent than the Japanese Steakhouse version; how to use leftover shells to make a very versatile stock; and what sauce to serve hibachi shrimp with! Yes, I just ended on a preposition! But none of that matters because after we learn to make hibachi and colossal shrimp at home, you’ll never need to waste your money at a teppanyaki restaurant ever again! So, forget Benihana, you can make this hibachi at home recipe much better, much cheaper, and much faster!

Download the full recipe document here:

Hibachi Shrimp Recipe Document

Recipe

Ingredients: 

12 – U21/25 Jumbo Shrimp, peeled and deveined 

Safflower oil 

Salt and pepper, to taste 

1 T Hibachi garlic butter, room temperature (recipe below) 

Lemon juice, to taste 

Directions: 

1. Heat safflower oil in a pan over medium heat. 

2. Dry shrimp with paper towels and season on both sides with salt 

3. Place shrimp in pan and get a good sear on both sides 

4. About 1 minute before the shrimp is done, season again with salt and pepper 

5. Turn the heat off and put garlic butter in pan, swirl until the butter has melted and coated the shrimp 

6. Squeeze in lemon juice and turn the shrimp to coat in the melted butter and lemon juice 

7. Serve immediately 

Colossal Shrimp Ingredients: 

7 – U15 Colossal Shrimp, peeled and deveined 

Safflower oil 

Salt and pepper, to taste 

1 T Hibachi garlic butter, room temperature (recipe below) 

Lemon juice, to taste 

Directions:

1. Heat safflower oil in a pan over medium heat. 

2. Dry shrimp with paper towels and season on both sides with salt 

3. Place shrimp in pan and get a good sear on both sides 

4. About 1 minute before the shrimp is done, season again with salt and pepper 

5. Turn the heat off and put garlic butter in pan, swirl until the butter has melted and coated the shrimp 

6. Squeeze in lemon juice and turn the shrimp to coat in the melted butter and lemon juice 

7. Serve immediately

Hibachi Garlic Butter:

Restaurant Version Ingredients: 

6 sticks (690 grams) unsalted butter, room temperature 

15 cloves garlic, peeled, root end removed 

1/4 cup (60 ml) Kikkoman brand soy sauce 

Directions: 

1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined 

2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl 

3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months 

Home version (smaller amounts) Ingredients: 

3 sticks (345 grams) unsalted butter, room temperature 

6-8 cloves garlic, peeled, root end removed 

2 T (30 ml) Kikkoman brand soy sauce 

Directions: 

1. Puree garlic using garlic press or with a knife 

2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl 

3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months

Amazon ingredient affiliate links:

Safflower Oil: https://geni.us/lyUxCJd

Diamond Brand Kosher Salt: https://geni.us/YCUSn

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com