Sizzle Up Classic Hibachi Shrimp in Just 30 Minutes
Experience the vibrant flavors of Classic Hibachi Shrimp, a quick dish bursting with savory and creamy goodness.
Equipment
- Skillet
- Medium bowl
Ingredients
For the Shrimp
- 1 pound shrimp, medium to large peeled and deveined
For the Cooking
- 2.5 tablespoons avocado oil can substitute with vegetable oil
- 3 tablespoons soy sauce
- 1 wedge lemon
- 1 teaspoon garlic powder
For the Creamy Sauce
- 1/2 cup mayonnaise Hellmann's recommended
- 1 tablespoon sugar
- 1 tablespoon sriracha adjust for spice tolerance
- 1 tablespoon rice vinegar can substitute with apple cider vinegar
- 1 teaspoon sesame oil
Instructions
How to Make Classic Hibachi Shrimp
- In a medium bowl, whisk together the mayonnaise, sriracha, rice vinegar, and sesame oil until smooth and creamy. Set aside at room temperature to allow the flavors to meld together.
- In a large skillet or a hibachi pan, heat 2.5 tablespoons of avocado oil over medium-high heat until shimmering, about 2-3 minutes.
- Pat the shrimp dry with a paper towel, then sprinkle them with garlic powder and sugar just before cooking.
- Add the shrimp in a single layer to the hot skillet and cook undisturbed for about 2 minutes until they're golden.
- Flip them over, drizzle the soy sauce on top, and squeeze a lemon wedge over. Cook for an additional 1-2 minutes until the shrimp are opaque.
- Transfer the perfectly cooked shrimp to a plate, either over a bed of rice or sautéed vegetables. Drench them in the creamy sauce or serve it on the side for dipping.
Notes
Optional: Garnish with chopped green onions for added freshness.