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Lunch Hibachi Shrimp Recipe

Name: Yats Lunch Hibachi Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb large shrimp, peeled and deveined (16-20 count); 3 tbs soy sauce; 2 tbs fresh lemon juice; 1 tsp sesame oil; 1 tbs mirin or dry white wine; 1 tsp minced garlic; 1 tsp grated fresh ginger; 1 tsp granulated sugar; 1 tsp black pepper; 0.5 cup zucchini, sliced 1/4-inch; 0.5 cup onion, sliced into rings; 0.5 cup bean sprouts; 2 tbsp scallions, thinly sliced; 2 pieces lemon wedges; 2 tbs vegetable oil or neutral oil; 1 tbs unsalted butter; 1 tsp toasted sesame seeds; 0.5 tsp kosher salt

Inspired by Yats

Time30m

Serves2

Shrimp grilled with lemon.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp, peeled and deveined (16-20 count)

3 tbs Aged soy sauce

2 tbs fresh lemon juice

1 tsp Toasted sesame oil

1 tbs mirin or dry white wine

1 tsp minced garlic

1 tsp grated fresh ginger

1 tsp granulated sugar

1 tsp black pepper

Vegetables & Garnish (optional but traditional)

1/2 cup zucchini, sliced 1/4-inch

1/2 cup onion, sliced into rings

1/2 cup Bean sprouts

2 tbsp scallions, thinly sliced

2 pieces lemon wedges

Cooking & Finishing

2 tbs vegetable oil or neutral oil

1 tbs Unsalted butter

1 tsp toasted sesame seeds

1/2 tsp kosher salt

Method

Shrimp & Marinade

Prepare shrimp

Rinse the shrimp under cold water, then pat dry thoroughly with paper towels. If tails are on and preferred, leave them; otherwise remove tails. Place shrimp in a medium bowl.

Make marinade

In a small bowl whisk together soy sauce, lemon juice, sesame oil, mirin (or wine), minced garlic, grated ginger, sugar, and black pepper until sugar dissolves.

Marinate

Pour about three quarters of the marinade over the shrimp and toss to coat. Reserve the remaining marinade for finishing. Cover and refrigerate for 10–20 minutes (no longer than 30 minutes to avoid over-tenderizing the shrimp).

Vegetables & Garnish (optional but traditional)

While shrimp marinates, slice zucchini and onion into even pieces and trim scallions. Pat bean sprouts dry. Toss vegetables with a pinch of salt and set aside. Prepare lemon wedges for serving.

Cooking & Finishing

Preheat hibachi or skillet

Heat a large cast-iron skillet or flat-top griddle over medium-high to high heat until very hot (2–4 minutes). Add vegetable oil and swirl to coat surface.

Cook vegetables (optional)

Add onion and zucchini to the hot skillet in a single layer. Cook, stirring occasionally, until they start to char and become tender, about 3–4 minutes. Add bean sprouts and cook 30–60 seconds until just wilted. Push vegetables to the side of the skillet.

Sear shrimp

Add the marinated shrimp in a single layer to the hottest part of the skillet. Cook without moving for 1–1.5 minutes until the underside is golden. Flip shrimp and cook another 1–1.5 minutes until opaque and just cooked through (total 2–3 minutes depending on size). Avoid overcooking.

Finish with butter and reserved marinade

Reduce heat to medium. Add the unsalted butter to the pan and pour the reserved marinade over shrimp and vegetables. Sear for 30–45 seconds while stirring so the butter emulsifies with the marinade and lightly glazes the shrimp. Taste and sprinkle kosher salt as needed.

Plate and garnish

Transfer shrimp and vegetables to a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately with lemon wedges on the side so diners can squeeze additional lemon juice over the shrimp.