Go Back
–+ servings
Easy Hibachi Shrimp

Easy Hibachi Shrimp: A Quick and Tasty Dinner Adventure

Easy Hibachi Shrimp is a quick and flavorful dish combining juicy shrimp and crisp broccoli, ready in just 10 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Opt for fresh shrimp free of dark spots for the best texture and flavor.
For the Broccoli
  • 2 cups Broccoli Florets Fresh broccoli will provide a satisfying crunch; however, pre-cut florets can save time.
For Flavoring
  • 1 teaspoon Kosher Salt A key ingredient that enhances the natural flavors.
  • 1 teaspoon Black Pepper Freshly cracked adds subtle heat and depth.
  • 2 tablespoons Butter Essential for richness and flavor.
  • 3 tablespoons Soy Sauce The heart of the umami flavor.
  • 1 tablespoon Fresh Lemon Juice Brightens up the dish and deglazes the pan.
For Steaming
  • 1/4 cup Water Used to steam the broccoli.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Easy Hibachi Shrimp
  1. Start by cleaning one pound of large shrimp, removing the shells and deveining if necessary. Pat the shrimp dry.
  2. In a large skillet over medium-high heat, add two cups of broccoli florets along with 1/4 cup of water. Cover and steam for 1–2 minutes.
  3. Melt one tablespoon of butter in the same skillet over medium-high heat and cook the shrimp.
  4. Flip the shrimp, add 1 tablespoon of soy sauce, and cook for another minute.
  5. Return the steamed broccoli to the skillet, adding another 2 tablespoons of soy sauce.
  6. Squeeze 1 tablespoon of fresh lemon juice over the mixture to finish.
  7. Plate the hot hibachi shrimp and broccoli, drizzling any remaining sauce over the top.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 9gProtein: 26gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 170mgSodium: 920mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 90mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze cooked shrimp for up to 2 months.

Tried this recipe?

Let us know how it was!