![]() ![]() Sear – Stir-fry the shrimp until it has a little bit of sear around the edges and has absorbed the sauce. Think of the oil as a finisher to add a deep and nutty flavor. Sesame oil – A little sesame oil goes a long way so a quick drizzle towards the end is enough. My preferred brand is La Choy and you should be able to find it in most regular grocery stores. You don’t have to add any salt to the dish as there’s enough sodium from the soy sauce. Soy sauce – Feel free to substitute soy sauce for some low sodium soy sauce. ![]() When the shrimp shrinks and curls into a tight C-shape that’s when you know it’s overcooked, so keep an eye out for that while searing. The trick is to wait for them to go from translucent gray to opaque white and pink. Shrimp tends to cook really fast and will taste rubbery if overcooked. You can technically use cooked shrimp but it would have to be a quick toss over the stovetop while mixing them in with the sauce. You can opt for tails removed and smaller-sized shrimp, like large or medium. Shrimp – I used raw, peeled and deveined jumbo shrimp with tails on. Ingredients in Hibachi Shrimp HIBACHI SHRIMP RECIPE TIPS If you don’t own a wok or cast iron pan, you can get away with using a regular skillet but you won’t get the same level of sear. A good wok or cast iron pan will work just as well to achieve the same level of sear. To make this at home, you don’t need a flat surface like the fancy hibachi grill. Hibachi shrimp are seared over high heat in butter, garlic, an Asian stir-fry sauce made with soy sauce and teriyaki or mirin and finished with a drizzle of sesame oil. These usually involve a fancy show with a hibachi chef at a Japanese steakhouse restaurant like Kobe or Benihana. ![]() Hibachi is the cooking of meat, vegetables, seafood, noodles, or rice over super-high heat on a flat top grill. ![]()
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