Perfect Hibachi Shrimp {Benihana Copycat}
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.
Servings: 4 servings
Calories: 454kcal
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!
Notes
Try making hibachi chicken or hibachi steak instead.
Store the leftovers in the fridge for 3-4 days. Reheat in a pan on the stovetop or in the microwave.
Freeze the fried rice and shrimp separately for 3-6 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 454kcal | Carbohydrates: 34g | Protein: 31g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 243mg | Sodium: 1754mg | Potassium: 703mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3023IU | Vitamin C: 14mg | Calcium: 145mg | Iron: 2mg