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Japanese Hibachi Shrimp

Japanese Hibachi Shrimp Recipe

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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 3 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil, divided
  • 2 tbsp unsalted butter, cold and cut into pieces
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce, low-sodium preferred
  • 1 tsp granulated sugar
  • 1 tbsp fresh lemon juice
  • Steamed rice and sliced scallions, for serving

Method
 

  1. Pat the shrimp very dry with paper towels, season with salt and pepper, and let them sit for 5 minutes.
  2. Heat 1 tbsp oil in a large skillet over high heat until shimmering. Add the shrimp in a single layer and sear 2 minutes per side until just opaque.
  3. Reduce heat to medium, add the remaining 1 tbsp oil, butter, soy sauce, sugar, and garlic. Stir until the butter melts and the sauce bubbles for 30 seconds. Return the shrimp and toss to coat, cooking 1 minute more.
  4. Remove from heat, stir in the lemon juice, and serve immediately over rice with scallions on top.

Notes

If your skillet is crowded, sear the shrimp in two batches so they brown instead of steam. For a more substantial meal, double the recipe and use a larger pan or cook in rounds.