This delicious hibachi shrimp is so easy to make at home! It's served with fried rice, mixed vegetables, and a simple yum yum sauce.
Ingredients and substitutions
Hibachi shrimp
- Shrimp – defrosted frozen shrimp is easiest. You could also try making this recipe with chicken!
- Sunflower oil – swap out for any neutral cooking oil like olive or avocado oil.
- Salt – to taste.
- Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
- Garlic – freshly minced garlic is preferred but jarred minced garlic can be used in a pinch.
Hibachi vegetables
- Sunflower oil – swap out for any neutral cooking oil like olive oil or avocado oil.
- Mushrooms – use any kind of mushrooms or another vegetable of your choice.
- Carrot – you can buy pre-cut carrot matchsticks at the grocery store. Feel free to swap out for another vegetable entirely.
- Yellow onion – white onion, red onion or shallots can all be used.
- Zucchini – substitute for another vegetable of your choice.
- Salt – to taste.
- White sesame seeds – black sesame seeds would also be good here.
Yum yum sauce
- Light mayo – regular mayo can be used but it’ll increase the calorie count.
- Rice vinegar – try using apple cider vinegar or white wine vinegar instead.
- Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
- Dijon mustard – you can use regular yellow mustard, but it’ll have a different flavour.
- Sriracha – substitute for another hot sauce or leave this out entirely if you don’t like spice.
Fried rice
- Cooked white rice – use any variety of white rice. I find that leftover rice is best for fried rice.
- Butter – or a butter-free substitute like margarine or olive oil.
- Garlic – freshly minced garlic is preferred but jarred minced garlic can be used in a pinch.
- Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
- Egg – leave this out if need be.
- Green onions – you can leave these out if you don’t have any on hand.
How to make hibachi shrimp
Step 1: Prep your ingredients.
Cook rice in a rice cooker or on the stovetop according to package directions. Alternatively and for best results, make rice up to 2 days before.
Step 2: Make the yum yum sauce.
Mix ingredients for yum yum sauce together.
Step 3: Make the fried rice.
Melt butter in a large pan over medium-high heat, then saute garlic for 30 seconds until fragrant. Add in cooked rice and soy sauce, cooking for 2-3 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and set aside.
Step 4: Sauté the veggies.
Meanwhile, heat sunflower oil in a large pan over medium-high heat, then add vegetables and season with salt, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat, sprinkle with sesame seeds, and set aside.
Step 5: Cook the shrimp.
Without wiping pan clean, add sunflower oil and shrimp, seasoning with a pinch of salt. Cook for 2 minutes per side.
Step 6: Serve and enjoy!
Add soy sauce and garlic, cooking for 30 seconds more then plate with vegetables, fried rice and yum yum sauce. Serve and enjoy!
More protein options
Not a fan of seafood? You can easily make hibachi chicken instead! Cut up two boneless skinless chicken breasts into bite-sized pieces then cook it in the pan over medium-high heat.
You can also follow the instructions from my hibachi chicken recipe or hibachi steak recipe!
Frequently Asked Questions
Hibachi shrimp is an Asian-inspired dish that consists of shrimp cooked in a soy sauce and garlic sauce. This recipe is a perfect copycat of the hibachi shrimp dish that's served at Benihana!
The seasonings for hibachi shrimp consist of pantry staples that you likely already have at home. To make the hibachi shrimp and veggies, you’ll need sesame oil, soy sauce, minced garlic and salt. Hibachi shrimp is also typically served with yum yum sauce, which is made of mayo, rice vinegar, soy sauce, dijon mustard and sriracha.
This hibachi shrimp is a relatively healthy dinner idea. It’s made with shrimp, which is a lean protein, and a hibachi sauce made with whole ingredients, so you don’t have to worry about too much sodium.
My hibachi shrimp recipe has 454 calories per serving.
Storing and reheating
This hibachi shrimp is great for meal prep! Store any leftovers in the fridge in glass meal prep containers for 3 to 4 days. When you’re ready to enjoy, reheat everything in a pan on the stovetop. This is the best way to ensure that the veggies stay nice and crisp! You could also reheat it in the microwave for 1 to 2 minutes, just make sure to sprinkle some water over top of the rice before reheating so it doesn’t dry out.
Freezing this recipe
You can freeze the fried rice and hibachi shrimp separately. I wouldn’t recommend freezing the veggies, as they tend to lose their texture when frozen and will get all soggy after reheating.
The fried rice will last in the freezer for up to 6 months and the hibachi shrimp will last in the freezer for up to 3 months. To reheat, let everything defrost in the fridge overnight then reheat on the stovetop. Serve with fresh veggies and yum yum sauce then dig in!
More restaurant copycat recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dinner into leftovers.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- These bento boxes are great for separation of ingredients
Perfect Hibachi Shrimp {Benihana Copycat}
Ingredients
Hibachi Shrimp
- 1 lb shrimp
- 1 tbsp sunflower oil
- 1 pinch salt
- 1 tbsp soy sauce or tamari if gluten-free
- 2 cloves minced garlic
Hibachi vegetables
- 1 tbsp sunflower oil
- 1 cup mushrooms sliced
- 1 carrot peeled and cut into matchsticks
- 1 yellow onion sliced
- 1 zucchini cut into matchsticks
- Salt to taste
- 1 tbsp white sesame seeds for garnish
Yum yum sauce
- 1/2 cup light mayo
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari if gluten-free
- 1 tbsp dijon mustard
- 1 tsp sriracha
Fried rice
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves minced garlic
- 3 tbsp soy sauce or tamari if gluten-free
- 1 egg
- 4 green onions sliced
Instructions
- Cook rice in a rice cooker or on the stovetop according to package directions. Alternatively and for best results, make rice up to 2 days before. Mix ingredients for yum yum sauce together.
- Melt butter in a large pan over medium-high heat, then saute garlic for 30 seconds until fragrant. Add in cooked rice and soy sauce, cooking for 2-3 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and set aside.
- Meanwhile, heat sunflower oil in a large pan over medium-high heat, then add vegetables and season with salt, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat, sprinkle with sesame seeds, and set aside.
- Without wiping pan clean, add sunflower oil and shrimp, seasoning with a pinch of salt. Cook for 2 minutes per side. Add soy sauce and garlic, cooking for 30 seconds more then plate with vegetables, fried rice and Yum yum sauce. Serve and enjoy!
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