Hibachi Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
135 kcal
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Course
Main Course
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Cuisine
Japanese
Hibachi Shrimp
Description
The recipe begins by melting butter in a hot wok or skillet and sautéing minced garlic until fragrant. Raw shrimp are then added and tossed briefly in the butter. A sauce consisting of sesame oil, soy sauce, mirin, and black pepper is poured over the shrimp, coating them evenly. The shrimp are cooked by sautéing for 4-5 minutes until they turn opaque pink and are cooked through.
The sesame oil adds a nutty depth, while the mirin and soy sauce contribute subtle sweetness and saltiness. Black pepper introduces mild heat, balancing the flavors. Cooking the shrimp quickly at medium-high heat preserves their tenderness and slightly firm texture.
This dish is best served immediately while warm. It pairs well with steamed rice, noodles, or vegetables for a balanced meal. Use of mirin, a sweet rice wine, provides characteristic flavor but can be substituted with dry sherry, marsala wine, dry white wine, or rice vinegar if unavailable.
Leftovers should be stored in an airtight container and refrigerated for up to three days.
Ingredients
- 1 pound Shrimp peeled and deveined, raw
- 1 Tablespoon butter
- 2 teaspoon garlic minced
- 1 teaspoon sesame oil
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin
- ¼ teaspoon black pepper
Instructions
- Heat a wok or large skillet over medium high heat.
- In a small bowl, mix together the sesame oil, soy sauce, mirin and black pepper. Set aside.
- Melt the butter in the pan and spread it around the grill with a spatula. Add the minced garlic and sauté for approximately 30 seconds until fragrant.
- Then add in the shrimp and stir to coat the shrimp in the butter.
- Pour the sauce on top of the shrimp and toss to fully coat the shrimp in the sauce.
- Sauté for 4-5 minutes until the shrimp is cooked through (shrimp will be pink).
- Remove the grill. Serve immediately while warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If mirin is unavailable, substitute with dry sherry, marsala wine, dry white wine, or rice vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 150mg | 50% |
| Sodium | 1232mg | 51% |
| Potassium | 156mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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