Hibachi Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat very dry with paper towels. Dry shrimp will sear properly and prevent steaming.

Make marinade

In a medium bowl, whisk together soy sauce, mirin (or sake), rice vinegar, sugar, minced garlic, grated ginger, sesame oil, and black pepper until sugar dissolves.

Marinate

Add the dried shrimp to the bowl and toss to coat. Let marinate for 10–15 minutes at room temperature (no longer than 30 minutes) to avoid over-marinating which can make shrimp tough.

Preheat pan

Heat a large heavy skillet or flat-top/griddle over medium-high heat until hot. Add the neutral oil and swirl to coat. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Sear shrimp

Working in a single layer and in batches if needed, place shrimp on the hot pan so they have space. Cook without moving for 1–1.5 minutes until the underside is golden. Flip and cook another 1–1.5 minutes until shrimp are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C for carryover to reach 135°F).

Finish with butter & sauce

Reduce heat to medium. Push the cooked shrimp to one side of the pan. Add the butter to the empty side; once it foams, pour in the remaining marinade from the bowl and the fresh lemon juice. Stir the butter and marinade together, scraping browned bits off the pan, then toss the shrimp in the glossy sauce for 30–45 seconds to coat and heat through. Taste and adjust seasoning with a splash more soy or lemon if desired.

Garnish

Remove from heat. Transfer shrimp to a serving plate and spoon any remaining sauce over them. Sprinkle with thinly sliced green onions, toasted sesame seeds, and optional fried garlic chips. Serve immediately with lemon wedges.

Plate the hibachi shrimp alongside steamed rice or hibachi fried rice. Serve hot with lemon wedges on the side for squeezing.