Easy Hibachi Shrimp (Japanese Steakhouse Recipe) (2024)

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Learn how to make hibachi shrimp in your own kitchen! Buttery shrimp pairs perfectly with tender-crisp broccoli in this easy 5-ingredient, 10-minute recipe. This shrimp is simply seasoned with soy sauce and a squeeze of lemon juice, just like in your favorite Japanese steakhouse restaurant. Don’t forget to make my homemade yum yum sauce recipe for dipping!

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Going to a Japanese hibachi steakhouse is seriously one of the most thrilling restaurant experiences you can have.

First of all, it’s dinner and a show. The hibachi chefs not only cook your meal right in front of you, but they’re entertainers as well. They juggle spatulas, make flaming volcanos out of onions, and flip shrimp tails into their hats.

Second, the food is GREAT. And ABUNDANT. I’ve never left a hibachi restaurant without at least two meals worth of leftovers alone.

While I think we should all be eating at hibachi restaurants in person more often, they can definitely be pricey, even if you hit them up at an ungodly early hour for the early bird dinner special.

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My solution? When I get the craving, I make a full hibachi style dinner in my own kitchen. I do hibachi rice, hibachi vegetables, this creamy yum yum sauce recipe, the whole shebang. I’ll often cook not only this delicious buttery shrimp and broccoli, but also hibachi steak and teriyaki hibachi chicken.

Is it extra? You bet. Is it worth it? Absolutely.

Terminology: Hibachi vs. Teppanyaki

Okay, so this isn’t technically hibachi. Hibachi, in Japanese, literally means “fire bowl”. It refers to both the hibachi grill itself and the method of cooking on one over open flames (usually charcoal or wood).

While a hibachi grill has an open grate on top, a teppanyaki grill is a flat, solid iron plate and is much better for cooking small foods, like rice or bite-sized vegetables. A teppanyaki grill also traditionally cooks over flames, but usually propane.

Despite not being technically correct, I will be calling this “hibachi-style shrimp” simply because that’s how it’s commonly known in America.


Do you have a teppanyaki table (or something similar, like a Blackstone griddle or other flat top grill), at home? Awesome, and I’m jealous. Definitely use that (although you will need a steaming cover for the broccoli).

If not, a large skillet will do. You can use a deep sided sauté pan or a cast iron skillet. I love my Caraway sauté pan and it worked perfectly for this. You will need something with a lid.

Five Ingredients

Hibachi recipes are all about simplicity! There are no fancy spices or long grocery lists here. Just five simple ingredients (plus salt and pepper)!

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  • Large shrimp:(41-50 per lb size), peeled, deveined, tails off. If serving only shrimp, plan for 1/2 lb per person (20-25 shrimp), but if you’re making another protein like hibachi steak or teriyaki chicken, you can do 1/4 to 1/3 lb per person. You can use frozen shrimp too; just make sure it’s fully thawed and patted dry with paper towels before you start, since this recipe goes quickly!
  • Butter:This is the only hibachi recipe I saw our teppanyaki chef make without vegetable oil. Instead, they cooked the shrimp in butter, giving it some extra buttery flavor!
  • Broccoli:This broccoli will be lightly steamed and cooked to perfection, still tender crisp. I use pre-washed, pre-cut fresh broccoli florets in a bag for convenience, but you can cut your own from a head of broccoli too.
  • Soy sauce:This is the main seasoning for all the hibachi dishes: rice, veggies, and proteins.
  • Fresh lemon:We’ll use a squeeze of fresh lemon juice at the end to deglaze the pan. You can substitute with a splash of water if you just want the soy sauce flavor.
  • Kosher salt and black pepper
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How to make hibachi shrimp at home

This Japanese shrimp and broccoli stir fry is an insanely easy recipe. Simple ingredients, and the entire cooking process only takes 5-10 minutes. CRAZY, right??

Step one:
Prepare and dry shrimp. Peel and devein shrimp if necessary, removing tails as well. I go the shortcut route and use peeled, deveined frozen shrimp, fully thawed and patted dry with paper towels.

Step two:
Steam broccoli. Preheat a large skillet or sauté pan over medium high heat. Add broccoli and 1/4 cup water to the hot pan, and cover immediately. Steam for 1-2 minutes and remove lid. Remove broccoli to a bowl and wipe out any remaining water with a paper towel.

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Step three:
Cook shrimp. Melt 1 tablespoon of butter in the pan. Place raw shrimp in a single layer on the buttered area, add salt and pepper, and cook, undisturbed, for 1 minute. Flip the shrimp, add 1 tablespoon soy sauce, and cook on the other side for 1 minute.

Step four:
Combine broccoli and shrimp. Mix shrimp and broccoli back together in the pan, add 2 more tablespoons soy sauce, and cook 1 minute.

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Step five:
Deglaze the pan. Squeeze a lemon and scrape up any brown bits on the bottom of the pan. Serve immediately with homemade yum yum sauce.

Store leftovers in an airtight container for 3-4 days in the refrigerator.

What to serve with this Japanese hibachi shrimp recipe

This shrimp and broccoli recipe just isn’t complete without the rest of the meal too! Check out some of my other hibachi copycat recipes to make a complete hibachi shrimp dinner:

  • Yum yum sauce recipe (also known as Japanese white sauce or shrimp sauce)
  • Hibachi Rice Recipe
  • Hibachi Vegetables (Sautéed Zucchini and Onions)
  • Hibachi Steak Recipe

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Easy Hibachi Shrimp (Japanese Steakhouse Recipe)

Learnhow to make hibachi shrimpin your own kitchen! Tender-crisp broccoli pairs perfectly with buttery shrimp in thiseasy 5-ingredient, 10-minute recipe. This shrimp is simply seasoned withsoy sauceand a squeeze oflemon juice, just like in your favorite Japanese steakhouse restaurant. Don’t forget to make somehomemade yum yum saucefor dipping!

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Course: Main Course

Cuisine: American, Japanese

Yield: 2

Calories: 287kcal

Author: Caroline Lindsey

Cook Time:10 minutes mins

Total Time:10 minutes mins


  • 1 lb large shrimp peeled and deveined
  • 12 oz. broccoli florets
  • 1/4 cup water
  • 1 tablespoon butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons soy sauce divided
  • juice of 1 lemon


  • Peel and devein shrimp, if necessary. Pat dry with paper towels.

    1 lb large shrimp

  • Preheat a large skillet or sauté pan over medium high heat. Add broccoli and water, cover immediately, and steam for 1-2 minutes. Remove broccoli to a bowl. If there's any remaining water in the pan, wipe it out with a paper towel.

    12 oz. broccoli florets, 1/4 cup water

  • Melt butter in the pan and add shrimp in a single layer. Season with salt and pepper and cook for 1 minute, undisturbed.

    1 lb large shrimp, 1 tablespoon butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper

  • Flip shrimp to the other side and add 1 tablespoon of soy sauce. Cook for an additional minute.

    3 tablespoons soy sauce

  • Return broccoli to the pan and add the remaining 2 tablespoons of soy sauce. Deglaze with lemon juice, scraping up any brown bits from the bottom of the pan.

    12 oz. broccoli florets, 3 tablespoons soy sauce, juice of 1 lemon

  • Enjoy with homemade yum yum sauce!

Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 287kcal | Carbohydrates: 15g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 301mg | Sodium: 4057mg | Potassium: 860mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1646IU | Vitamin C: 152mg | Calcium: 213mg | Iron: 2mg

Easy Hibachi Shrimp (Japanese Steakhouse Recipe) (2024)
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