Hibachi Shrimp Recipe

Prep the shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein the shrimp, leaving tails on or removing as desired. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper; set aside at room temperature for 10 minutes while you prepare the sauce and aromatics.

Heat the cooking surface

Place a large heavy skillet or flat griddle (hibachi-style) over medium-high heat. Add 2 tablespoons vegetable oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Cook the shrimp

Add shrimp in a single layer, leaving space between pieces. Cook undisturbed for 1 to 1 1/2 minutes until the underside is opaque and lightly golden, then flip. Add 2 tablespoons unsalted butter to the pan and spoon some melted butter over the shrimp. Cook another 1 to 1 1/2 minutes until shrimp are opaque through and firm but still tender (total cook time 2.5–3 minutes). Remove shrimp to a warm plate and tent with foil while you finish the sauce.

Make the sauce

While shrimp rests, reduce heat to medium. Add remaining 1 teaspoon sesame oil to the pan along with the minced garlic (2 tsp) and grated ginger (1 tsp). Sauté, stirring constantly, for 20–30 seconds until fragrant but not browned. Carefully add soy sauce (3 tbs), mirin (1 tbs), sake (1 tbs), brown sugar (1 tsp), and lemon juice (1 tbs). Stir and let the sauce simmer gently for 1–2 minutes to meld and slightly thicken. Taste and adjust seasoning with remaining 1/4 tsp kosher salt, 1/8 tsp black pepper and red pepper flakes if using.

Combine shrimp with sauce

Return the cooked shrimp and any accumulated juices to the pan. Toss quickly in the sauce and butter mixture over medium heat for 30–45 seconds so the shrimp are well coated and heated through. Add sliced green onions (reserve a few for garnish) and toss once more to combine.

Transfer shrimp to a serving platter. Sprinkle toasted sesame seeds and the remaining sliced green onions over the top. Serve immediately with lemon wedges on the side for squeezing.

Optional serving suggestions: Serve over steamed rice or alongside hibachi-style vegetables (zucchini, onion, mushrooms) for a complete meal.