Hibachi Shrimp Recipe (Benihana Copycat) - Quick & Easy Japanese Stir-Fry in 20 Minutes
Make restaurant-style Hibachi Shrimp at home with this simple Benihana copycat recipe. Ready in under 20 minutes, this dish features succulent shrimp stir-fried with zucchini, onions, and a flavorful soy sauce blend. Perfect for a quick weeknight meal or a Japanese-inspired dinner.
Ingredients
- 1 tbsp oil
- 2 tbsp butter salted or unsalted
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 small zucchini cut into batons
- 1 cup sliced onions
- 2 tsp dark soy sauce
- 12 oz medium shrimp 350 g, cleaned and deveined
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped scallions
Instructions
- Step 1: Heat the Pan: Start by heating a tablespoon of oil and two tablespoons of butter in a large wok or skillet over high heat. The butter adds richness, while the oil prevents it from burning.
- Step 2: Sauté the Aromatics: Once the butter melts and the oil shimmers, add minced garlic and ginger. Sauté for just a few seconds—you want them fragrant but not burnt.
- Step 3: Cook the Veggies: Toss in sliced zucchini and onions. Stir-fry for a minute until they’re slightly softened but still crisp.
- Step 4: Add the Sauce: Sprinkle in salt, black pepper, and two teaspoons of dark soy sauce. Stir everything together and let it cook for another 2-3 minutes.
- Step 5: Cook the Shrimp: Add the shrimp and cook for 4-5 minutes, stirring frequently, until they turn pink and opaque. Be careful not to overcook—shrimp can go from perfect to rubbery in seconds.
- Step 6: Garnish and Serve: Finish with a sprinkle of chopped scallions and serve hot. Pair it with Japanese shrimp fried rice or a side of steamed veggies for a complete meal.
Notes
- Use fresh or frozen shrimp; adjust cooking time based on shrimp size.
- For a dairy-free version, replace butter with oil.
- Add veggies like mushrooms, bell peppers, or broccoli for extra flavor.
- Serve with Hibachi Fried Rice and Yum Yum Sauce for a complete meal.