Hibachi Shrimp
Hibachi shrimp made with the same garlic butter technique used at Japanese steakhouses like Benihana. Shrimp are seared in a hot pan, finished with garlic butter off the heat, and topped with fresh lemon juice. Covers both the standard hibachi shrimp (U21/25 jumbo) and the colossal shrimp entree (U15). Includes an optional brining technique for seasoning the shrimp all the way through. Ready in about 15 minutes.
Servings 2 servings
Calories 400kcal
Equipment
- 1 Wusthof Paring Knife for deveining shrimp
- 1 All-Clad Saucepan for shrimp stock
- 1 Chinois Strainer for straining stock
Ingredients
Hibachi Shrimp
- 24 U21/25 jumbo shrimp peeled and deveined
- 2 tbsp safflower oil or vegetable/canola oil
- kosher salt
- black pepper
- 2 tbsp hibachi garlic butter room temperature
- lemon juice to taste, fresh squeezed
Instructions
Prep the Shrimp
- Peel and devein the shrimp. To devein, lay each shrimp on paper towels and use a paring knife to cut down the back from head to tail. Scrape out the digestive tract. Save the shells in a ziplock bag in the freezer for stock.
- Pat the shrimp dry with paper towels. Remove as much surface moisture as possible so the shrimp sear quickly instead of steaming in their own liquid.
Cook the Shrimp
- Heat safflower oil in a nonstick pan over medium heat. Season the shrimp on both sides with salt and place them in the hot pan.
- Sear the shrimp until golden on the first side, then flip and sear the second side. About 30 seconds to 1 minute before they're done, season again with salt and pepper.
- Turn off the heat and add hibachi garlic butter to the pan. Swirl the pan until the butter melts and coats the shrimp. The residual heat melts the butter without browning it.
Finish and Serve
- Squeeze in lemon juice to taste and toss the shrimp to coat in the melted butter and lemon. Serve immediately. Cut the shrimp in half before serving for the traditional restaurant presentation, or serve whole.
Video
Notes
Colossal Shrimp Variation: For the colossal shrimp entree, use U15 colossal shrimp instead of U21/25 jumbo. Use 7 per serving (14 for this recipe) for the same 8-ounce portion. The cooking technique is identical.
Brining (Optional): Dissolve 2 tablespoons (19g) Diamond kosher salt and 2 tablespoons (25g) sugar in 1 quart of water. If using Morton's or table salt, use about half that volume (roughly 1 tablespoon). Soak the shrimp for 20-30 minutes in the fridge, then dry well and cook as usual.
Shrimp Stock: Heat neutral oil in a pot over medium heat. Add the saved shells and saute until they take on color. Cover with water, add a pinch of salt, and simmer for 30 minutes. Strain through a fine-mesh strainer and discard the shells. Freezes for up to 3 months.
Garlic Butter: This recipe uses hibachi garlic butter. Full recipe: Benihana Garlic Butter Recipe
Nutrition
Calories: 400kcal