Hibachi Shrimp Recipes and Other Great Ones

I was just heartbroken about six months ago when I opened the newspaper and discovered that the only hibachi restaurant in our area had a devastating fire and would be closed indefinitely. After I told my wife about the fire, she almost cried. I decided right then that I would try to make a hibachi meal at home. After doing some quick studying, I decided to start with a hibachi shrimp recipe. 

What is a Hibachi?

The term hibachi literally translates fire pot. While they were traditionally made of wood, they are now made from a variety of materials with charcoal ones being particularly popular. Their small size makes them convenient to move from place to place. Today, they are used almost exclusively in Japanese cuisine, but they have been used in ancient Rome and Crete.

After obtaining a hibachi, I decided that my first adventure would be to learn to make shrimp on it. The reason that I made this decision is that it is my wife’s favorite dish, and I love to stay in her good graces so that her honey-do list does not get too long.

What is Hibachi Shrimp and How to Make It

I have to admit that as a novice, I wanted a very simple recipe that was almost non-fail to start with, so I chose a simple shrimp recipe for my very first one. We loved it, and I have gone on to use it as a base for many other hibachi shrimp adventures.

Ingredients:

• 8 large shrimp deveined in the shell
• 1/4 cup extra-virgin olive oil
• 1/16 teaspoon salt
• 1/16 teaspoon black pepper
• 1 lemon

Instructions:

1. Prepare hibachi for cooking over high heat.
2. Cut shrimp open butterfly style, but be sure not to cut all the way through the shell.
3. Brush shrimp with olive oil.
4. Place shrimp on the hibachi.
5. Cook for 2 minutes.
6. Turn shrimp and cook for 1 more minute.
7. Lay lemon on hibachi next to shrimp. Cook for one minute.
8. Remove shrimp and lemon from the grill. Squeeze lemon over shrimp and serve.

Hibachi Shrimp Sauce Recipes

While I was busy cooking the shrimp recipe, my wife quickly prepared a hibachi shrimp sauce recipe in the kitchen. I love when we cook together as it sure helps build memories that last us through the rough times.

Ingredients:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sugar
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons water
• 1/4 teaspoon hot sauce

Instructions:

1. Combine all ingredients in a nonreactive bowl.
2. Refrigerate for at least one hour.
3. Serve with hibachi shrimp and enjoy.

Benihana Hibachi Shrimp Recipe

After falling in love with my hibachi, I had to go on a business trip. That is when I first ate Benihana hibachi shrimp. When I got home, I decided to play with my hibachi to see if I could make a copycat Benihana hibachi shrimp recipe.

Ingredients:

• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon fresh chives
• 40 large raw shrimp
• 8 tablespoons soy sauce
• 8 tablespoons sesame oil
• 1/16 teaspoon salt
• 1/16 teaspoon pepper
• 1 tablespoon lemon juice

Instructions:

1. Melt butter.
2. Combine butter, garlic powder and chives in a small bowl. Set aside until ready to use.
3. Heat hibachi for high cooking.
4. Pour sesame oil on the hibachi and wait for it to barely start smoking.
5. Add shrimp and cook for three minutes.
6. Flip shrimp over.
7. Use a brush to coat shrimp with butter mixture. Pour any remaining mixture on the griddle.
8. Use a brush to coat shrimp with soy sauce. Pour any remaining soy sauce on the griddle.
9. Cook for one to two minutes until starting to turn brown.
10. Remove shrimp from the griddle. Sprinkle with salt and pepper.
11. Pour lemon juice over finished shrimp.
12. Serve and enjoy.

My Favorite Hibachi Shrimp Dipping Sauce Recipes

While I was at the restaurant, I had my Benihana Hibachi Shrimp with Magic Mustard Dipping Sauce. I instantly fell in love with it, so when I got home, I had to recreate it.

Shrimp Mustard Dipping Sauce

Ingredients:

• 4 tablespoons soy sauce
• 4 tablespoons water
• 1 teaspoon spicy mustard
• 1 teaspoon heavy cream
• 1/2 teaspoon garlic chili sauce
• 1/2 teaspoon garlic powder

Instructions:

Combine all ingredients and chill for at least one hour.

After my wife tried this recipe, she decided that she wanted this recipe for her birthday. Since I know that her favorite sauce is a ginger dipping sauce, and I understand the dividends of being the perfect husband, I created the perfect ginger dipping sauce for her special day.

Ginger Shrimp Dipping Sauce

Ingredients:

• 1 ginger root
• 2 lemons
• 1/4 cup soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon white vinegar

Instructions:

1. Grate enough ginger root to make 1/2 tablespoon. Place it in a food processor and process until smooth.
2. Cut lemons in half. Squeeze and add lemon juice to the mixture.
3. Add all other ingredients.
4. Blend until well combined.
5. Remove from food processor and serve with hibachi shrimp.

Hibachi Steak and Shrimp Recipe

Our anniversary was coming up, so I started thinking about what I could prepare as a special romantic treat for both of us. I finally settled on making hibachi steak and shrimp recipe using huge tiger prawn shrimp. I honestly wonder how I ever lived without my hibachi grill. Oops! I mean wife!

Ingredients:

• 10 ounces boneless New York strip steak
• 1 shallot
• 1 portobello mushroom
• 2 small zucchini
• 1 head broccoli
• 1 red bell pepper
• 1 orange bell pepper
• 1 serrano pepper
• 8 tablespoons sesame oil
• 8 tiger prawn shrimp
• 8 tablespoons soy sauce
• 1 clove garlic
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/2 lemon

Instructions:

1. Cut steak into bite-size pieces.
2. Cut shallot into bite-size pieces.
3. Wash and slice mushroom.
4. Peel and slice zucchini.
5. Cut the broccoli florets off the head.
6. Slice the peppers making sure to remove the middle core.
7. Prepare hibachi grill for grilling.
8. Pour sesame oil onto the grill. Wait for it to barely start smoking.
9. Add steak to grill. Cook for three minutes and flip.
10. Add vegetables to grill.
11. Add tiger prawn shrimp to grill.
12. Pour soy sauce over all.
13. Turn tiger prawn over and cook until no longer pink.
14. Remove all to serving bowls. Enjoy

Hibachi Vegetables

While my wife and I enjoy many different kinds of meat, my daughter is a vegetarian. It is always great news when she decides to come to visit. Therefore, I decided to make hibachi vegetables when she came to visit.

Ingredients:

• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon chives
• 2 tablespoons oil
• 1 large sweet onion
• 2 zucchinis
• 4 carrots
• 2 heads broccoli
• 4 tablespoons soy sauce
• 4 tablespoons teriyaki sauce
• 1/4 teaspoon black pepper

Instructions:

1. Melt the butter in a microwave-safe bowl.
2. Add the garlic and chives to butter. Stir until well combined and set aside.
3. Peel and roughly chop the onion.
4. Chop the zucchini into bite-sized pieces.
5. Peel and slice the carrots.
6. Cut the broccoli florets off the head.
7. In a small bowl, stir together the soy and teriyaki sauces.
8. Prepare hibachi for grilling.
9. Pour the garlic butter onto the grill.
10. Place onion on the grill and cook for two minutes.
11. Add remaining vegetables and grill for two minutes.
12. Pour the teriyaki and soy sauce mixture over the vegetables.
13. Continue grilling for eight minutes.
14. Remove from grill, place on plates and enjoy.

Hibachi Noodles

Since we had some vegetables left over, I decided to try to make some hibachi noodles and stir in the leftover vegetables the next day for lunch. It sure was delicious, and I was surprised at how easy it was to make hibachi noodles. This was my first attempt at using a wok on my hibachi, but it will certainly not be my last.

Ingredients:

• 1 pound linguine noodles
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 3 tablespoons sugar
• 4 tablespoons soy sauce
• 1 tablespoon teriyaki sauce
• 1 tablespoon sesame oil

Instructions:

1. Heat water and cook linguine al dente on the stovetop.
2. Put butter in a wok and melt.
3. Place garlic in a wok and saute until fragrant.
4. Place linguine in a wok.
5. Add sauces and cook until warm.
6. Add leftover vegetables and cook until warm
7. Put mixture in serving bowl.
8. Toss in sesame oil and serve.

While I have only had my hibachi for about six months now, I use it many times each week since there are so many different foods that I can prepare on it. The unit’s small size makes it convenient to take to ballgames, so I am looking forward to using it for tailgating next. I think I will start by making a hibachi shrimp recipe for the gang. Thankfully, I am making great scores with my wife since she has to prepare far fewer meals now.