What is hibachi shrimp made of?

Hibachi shrimp is made from large, peeled shrimp cooked quickly over high heat on a flat-top grill. The main ingredients include garlic butter, soy sauce, sesame oil, and sometimes a splash of lemon juice or sake. These components create a savory, rich glaze that coats the shrimp beautifully. Hibachi-style shrimp is often paired with fried rice, stir-fried vegetables, or noodles, making it a full meal.

Why is hibachi shrimp so good?

The incredible flavor of hibachi shrimp comes from its signature combination of garlic butter and soy-based seasonings, cooked over intense heat. This sears the outside of the shrimp, enhancing its natural sweetness and creating a slightly crispy texture. The butter melts into the shrimp, delivering a rich, mouthwatering finish that feels indulgent but balanced.

What’s the difference between hibachi shrimp and teriyaki shrimp?

While both dishes are delicious, hibachi shrimp focuses on savory, buttery flavors with light caramelization, while teriyaki shrimp is coated in a thick, sweet glaze made from soy sauce, sugar, and mirin. Hibachi is grilled or stir-fried quickly; teriyaki is usually simmered or brushed with sauce. Hibachi tastes bold and smoky, whereas teriyaki leans sweet and saucy.

What seasoning do you use for hibachi?

Traditional hibachi seasoning includes soy sauce, garlic, sesame oil, salt, pepper, and a bit of butter. Some chefs also use a splash of mirin or sake for sweetness. The key is to build flavor in layers as the shrimp cooks—starting with garlic butter, followed by soy sauce and aromatics.

What gives hibachi its flavor?

Hibachi gets its flavor from the interplay of high-heat cooking, garlic butter, and umami-rich ingredients like soy sauce and sesame oil. The grilling technique also adds a slight smokiness that enhances the savory profile of the dish.

Why does restaurant shrimp taste better?

Restaurant shrimp often tastes better because of higher quality seafood, precise cooking times, and better heat control. Hibachi chefs also use flavorful marinades and sear the shrimp at very high temperatures to develop a crust while keeping the inside moist.

What do hibachi chefs squirt on rice?

Hibachi chefs use soy sauce, water or broth, oil, and sometimes sake in squirt bottles. These liquids help season the rice, keep it moist, and allow it to absorb flavor during cooking. A finishing drizzle of garlic butter adds richness and a golden color.

What liquids do hibachi chefs use?

Most hibachi chefs use a combination of soy sauce, vegetable oil, water, and sake or mirin. These liquids serve different purposes: oil for searing, soy sauce for umami, water for steaming, and sake for sweetness and depth.

What kind of butter do hibachi chefs use?

Hibachi chefs use unsalted garlic butter—usually made in-house by mixing softened butter with minced garlic and sometimes a bit of lemon or ginger. This butter melts over high heat, enhancing flavor and preventing shrimp from drying out.

Hibachi Shrimp: The Best At-Home (Better Than Takeout)

Ingredients

Scale

Ingredients:

1 lb large shrimp, peeled and deveined
2 tbsp garlic butter
1 tbsp soy sauce
1 tsp sesame oil
1 tsp lemon juice

Instructions

Instructions:

Heat pan to medium-high.
Melt garlic butter and add shrimp.
Cook 2 mins per side. Add soy, sesame oil, and lemon.
Toss until glazed and serve hot.

Notes

Best served immediately with fried rice or steamed vegetables. Adjust seasoning to taste.

Author: Mike
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese-American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 0g
Sodium: 720mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 28g
Cholesterol: 220mg

Keywords: hibachi shrimp, garlic butter shrimp, japanese shrimp, quick dinner