Hibachi Shrimp (lunch) Recipe

Prep shrimp and aromatics

Pat the shrimp dry with paper towels. In a medium bowl toss shrimp with kosher salt, black pepper, and garlic powder until evenly coated. Mince the garlic and ginger, slice the onion, zucchini, mushrooms, and julienne the carrot. Separate the white and green parts of the green onion; thinly slice both.

Preheat pan

Place a large heavy skillet or flat-top griddle over medium-high heat. Let it heat for 2–3 minutes until hot. Add 1 tablespoon vegetable oil and swirl to coat the surface.

Cook vegetables

Add the sliced yellow onion and the white parts of the green onion to the hot pan and sauté for 1 minute. Add the carrot, zucchini, and mushrooms and continue to cook, tossing occasionally, for 2–3 minutes until vegetables are crisp-tender and lightly browned. Push vegetables to one side of the pan (or transfer briefly to a bowl) and add the remaining 1 tablespoon vegetable oil to the empty space.

Sear the shrimp

Increase heat to high. Arrange the shrimp in a single layer in the hot oil, taking care not to overcrowd (work in two batches if necessary). Sear shrimp undisturbed for 1 minute until the underside is golden. Flip and cook another 30–60 seconds until shrimp are opaque and just cooked through (total cook time ~2–3 minutes depending on size).

Add butter and aromatics

Reduce heat to medium-high. Push shrimp toward the center and add the unsalted butter, minced garlic and minced ginger to the pan. Stir quickly so butter melts and coats the shrimp, about 20–30 seconds, until fragrant but not browned.

Season and combine

Pour the soy sauce and sesame oil over the shrimp and vegetables. Toss everything together for 20–30 seconds so sauce coats evenly and flavors blend. Taste and adjust seasoning with a pinch more salt or pepper if desired. Stir in the green parts of the sliced green onion.

Finish and garnish

Turn off the heat. Transfer shrimp and vegetables to a serving plate. Sprinkle toasted sesame seeds if using and serve with lemon wedges on the side. Squeeze lemon over shrimp just before eating for brightness.

Serve the hibachi shrimp immediately over 1–2 cups of steamed white rice or fried rice per serving and offer yum yum sauce or extra soy sauce on the side. If plating for lunch portions, use approximately 1 cup rice and 1/2 lb shrimp per two lunch servings.