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Hibachi Shrimp Recipe

Name: Japanese Village Restaurants Hibachi Shrimp Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb large shrimp (16/20, peeled and deveined, tails optional); 1 tbs canola oil (or vegetable oil); 2 tbs unsalted butter; 2 tsp garlic, minced; 1 tbs soy sauce (low-sodium preferred); 1 tbs fresh lemon juice; 3 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp sesame oil; 2 tbsp scallions (green onions), thinly sliced; 0.5 cup mayonnaise (full-fat); 0 to taste Japanese Kewpie mayo (optional, can replace half); 1 tsp sriracha (or other chili sauce); 0 to taste Japanese mayonnaise-style hot sauce (like sriracha mayo) optional; 0.5 tsp lemon juice; 0.5 tsp rice vinegar; 0.25 tsp sugar; 0.25 tsp toasted sesame oil; 1 tbsp fresh ginger, peeled and finely grated; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp mirin (or honey if unavailable); 0.5 tsp sesame oil; 2 tbsp water; 0.5 tsp sugar; 1 tbsp optional: finely sliced scallion for garnish; 2 each lemon wedges; 2 cups steamed rice or hibachi vegetables

Inspired by Japanese Village Restaurant

Time25m

Serves2

Succulent shrimp drizzled with our own missonaise sauce, accompanied by our tasty ginger sauce.

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Ingredients

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Hibachi Shrimp

1 lb large shrimp (16/20, peeled and deveined, tails optional)

1 tbs canola oil (or vegetable oil)

2 tbs Unsalted butter

2 tsp Garlic, minced

1 tbs soy sauce (low-sodium preferred)

1 tbs fresh lemon juice

3 tsp kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp Toasted sesame oil

2 tbsp scallions (green onions), thinly sliced

Missonaise (spicy mayo-like drizzle)

1/2 cup mayonnaise (full-fat)

0 to taste Japanese Kewpie mayo (optional, can replace half)

1 tsp sriracha (or other chili sauce)

0 to taste Japanese mayonnaise-style hot sauce (like sriracha mayo) optional

1/2 tsp ReaLemon lemon juice

1/2 tsp Rice vinegar

1/4 tsp sugar

1/4 tsp toasted sesame oil

Ginger Sauce

1 tbsp fresh ginger, peeled and finely grated

2 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp mirin (or honey if unavailable)

1/2 tsp Toasted sesame oil

2 tbsp water

1/2 tsp sugar

1 tbsp optional: finely sliced scallion for garnish

To Serve

2 each lemon wedges

2 cups steamed rice or hibachi vegetables

Method

Hibachi Shrimp

Prepare shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them removed, trim tails now. Lightly season shrimp with 2 tsp kosher salt and 1/2 tsp black pepper; toss to coat evenly.

Preheat and heat fat

Heat a large skillet or flat top griddle over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon canola oil and 1 tablespoon unsalted butter, swirl to coat and let butter foam but not burn.

Cook shrimp

Add shrimp in a single layer (do not overcrowd; cook in two batches if needed). Cook undisturbed for 1 to 1 1/2 minutes until the underside is opaque and lightly browned. Flip shrimp and add remaining 1 tablespoon butter, minced garlic, 1 tablespoon soy sauce, 1 tablespoon lemon juice and 1/2 tsp sesame oil to the pan. Spoon pan juices over the shrimp and cook another 1 to 1 1/2 minutes until shrimp are opaque and just curled (internal temperature ~120–130°F for best texture).

Finish

Taste and adjust seasoning with remaining salt and pepper if needed. Remove shrimp to a warm plate and sprinkle with sliced scallions. Keep warm while finishing sauces if necessary.

Missonaise (spicy mayo-like drizzle)

In a small bowl combine 1/2 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lemon juice, 1/2 tsp rice vinegar, 1/4 tsp sugar and 1/4 tsp toasted sesame oil. Whisk until smooth and emulsified. Taste and adjust heat (add more sriracha) or acidity (more lemon/vinegar). Transfer to a squeeze bottle or piping bag for neat drizzling.

Ginger Sauce

In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp mirin, 1 tbsp grated ginger, 1/2 tsp sesame oil, 2 tbsp water and 1/2 tsp sugar until sugar dissolves. Taste and adjust — add a little more water to thin or more soy to salt, more vinegar to brighten. If desired, stir in 1 tbsp thinly sliced scallion. Transfer to a small serving bowl.

To Serve

Arrange warm shrimp on a plate with steamed rice or hibachi vegetables. Drizzle missonaise over the shrimp in a decorative pattern (or serve on the side). Serve the ginger sauce alongside for dipping. Garnish with lemon wedges and extra scallions. Serve immediately.