Benihana Hibachi Shrimp Recipe

If you’ve ever dined at Benihana, you understand that their Benihana Hibachi Shrimp Recipe is one of those culinary items that stops you and makes you enjoy each and every bite. It’s juicy and tender and kissed with just a little garlic butter and a squeeze of lemon juice. There is something that is just perfect about seeing it cook on the hibachi grill, but the great thing is you can take that same magic right into your kitchen.

You can make hibachi shrimp at home that’s a little daunting at first, but truthfully, easier than you think. With some ingenuity-with brining the shrimp to get them extra juicy and holding the shells to make a rich stock-it’s possible to achieve that restaurant quality flavor without having to venture out.

Whether you present it as an appetizer, a complete hibachi shrimp entrée, or go crazy with giant shrimp, this recipe has you covered. You’ll understand why it’s one of the most well-known Japanese steakhouse offerings once you try it.

What Does Benihana Hibachi Shrimp Taste Like?

Hibachi shrimp is both humble and rich in flavor. The shrimp are nearly immediately seared so they are hard yet soft, maintaining their native sweetness.

Up next is the actual superstar: hibachi garlic butter. As it melds across the scorching shrimp with Benihana Yummy Yummy Sauce, it imparts a rich, earthy taste that cannot be surpassed. Add a squeeze or two of bright fresh lemon, and now you have brightness to offset the richness just perfect.

The end result? Shrimp that are juicy, buttery, and a little smoky with every bite. Seriously, comfort and sophistication in one.

Ingredients Required for Benihana Hibachi Shrimp Recipe

Here’s the list of Ingredients you’ll need to make this Benihana Hibachi Shrimp

For Hibachi Shrimp (Entree)

• 12 jumbo shrimp (U21/25), peeled and deveined (about 8 oz / 225 g)
• 1–2 tbsp neutral oil (safflower, canola, or vegetable)
• Salt and pepper, to taste
• 1–2 tbsp hibachi garlic butter (see below)
• 1–2 tsp fresh lemon juice
• For Colossal Shrimp (Entree)
• 7 colossal shrimp (U15), peeled and deveined (about 8 oz / 225 g)
• Same seasonings and cooking method as above

For Hibachi Garlic Butter

• 2 tbsp unsalted butter, softened
• ½ tsp minced garlic
• ½ tsp soy sauce

Optional Brine (Recommended)

• 1 quart water
• 2 tbsp kosher salt (Diamond brand)
• 2 tbsp sugar

Kitchen Utensil You’ll Need

1. Nonstick or cast iron skillet
2. Cutting board and paring knife
3. Mixing bowls
4. Paper towels
5. Wooden spoon or spatula
6. Fine-mesh strainer (if making stock)

Prep Time: 20 minutes (plus optional 20–30 min brining)
Cook Time: 10 minutes

How to Make Benihana Hibachi Shrimp

Simply follow the steps given below to make your Benihana Hibachi Shrimp at home

Step 1: Clean and prep the shrimp
Peel and devein your shrimp, and reserve the shells if you’ll be making stock later. Dry the shrimp with paper towels-this step allows them to brown better.

Step 2: Optional brine
For exceptionally plump shrimp, marinate them for 20–30 minutes in the refrigerator in a brine of water, salt, and sugar. Drain, wash briefly, and dry very well.

Step 3: Make the garlic butter
Mix garlic and soy sauce with soft butter and blend together. Set aside.

Step 4: Caramelize the shrimp
Heat oil in a skillet over medium heat. Lightly salt shrimp. Put them in the pan and cook for three to four minutes on one side or until one side is browned. Flip and brown the other side.

Step 5: Season
About 30 seconds before they are done, reseason with salt and pepper. Sprinkle a tablespoon garlic butter and toss to melt, everything covered. Top with a squeeze of lemon.

Step 6: Serve
Cut in half for a spectacular serving, or serve whole as they are frequently presented at hibachi restaurants. Serve hot as an appetizer or entrée.

Some Tasty Ways To Customize and Serve This Benihana Hibachi Shrimp

1. With Fried Rice
Honestly, hibachi shrimp just belongs with fried rice. We love pairing it with homemade hibachi chicken rice or even plain garlic fried rice for that classic steakhouse combo.

2. Over Noodles
Sometimes we swap rice for hibachi noodles. Toss them in soy sauce and garlic butter, then top with shrimp. It’s filling, savory, and one of our favorite comfort meals.

3. Shrimp & Steak Combo
If you’ve been to Benihana, you know the shrimp and steak duo is a fan favorite. We usually make a quick garlic butter steak on the side-surf and turf at home never disappoints.

4. On Top of a Fresh Salad
When we’re in the mood for something lighter, we toss the shrimp over a crisp Asian-style salad with sesame dressing. The lemony garlic butter from the shrimp doubles as a great warm dressing.

5. With Stir-Fried Vegetables
We like to keep it simple with zucchini, onions, and mushrooms stir-fried in soy sauce. Add the shrimp on top, and it tastes exactly like a hibachi dinner plate.

6. Shrimp Tacos
Yes, tacos! We’ve tucked hibachi shrimp into warm tortillas with cabbage slaw and a drizzle of spicy mayo. It’s a fusion twist that always surprises guests.

7. As an Appetizer
Sometimes we just serve 3–4 shrimp on small plates with a little extra garlic butter for dipping. It’s such a crowd-pleaser when we have friends over.

8. Paired with Sushi Rolls
We’ve made hibachi shrimp as a side dish to go with homemade sushi nights. The smoky, garlicky shrimp balances the clean flavors of sushi rice and seaweed beautifully.

9. Shrimp & Egg Fried Rice Bowl
We often pile shrimp on top of a big bowl of egg fried rice, sprinkle sesame seeds, and finish with extra scallions. It’s fast, filling, and full of flavor.

10. With Shrimp Stock Soup
Remember those shells we save? We turn them into a quick broth, then serve the hibachi shrimp on the side or even in the soup for a warming meal. It feels fancy, but it’s actually really simple.

Some Tips on This Benihana Hibachi Shrimp Recipe

1. Dry your shrimp really well. Wet shrimp won’t sear. Use paper towels and pat them nice and dry.

2. Don’t skip the brine. Just 20 minutes makes your shrimp juicy and tasty all the way through.

3. Use a hot pan. The pan should sizzle when shrimp hit it. That’s how you get a golden crust.

4. Cook fast. Shrimp only need a couple minutes per side. Overcooked shrimp turn chewy.

5. Make the garlic butter first. That way it’s ready to melt right in when the shrimp are almost done.

6. Season little by little. A sprinkle of salt before cooking and a tiny bit after keeps the flavor balanced.

7. Add lemon at the end. Don’t cook it too long-it tastes best fresh and bright.

8. Don’t crowd the pan. Cook in batches if needed. Crowding makes shrimp steam instead of sear.

9. Save the shells. They make a yummy shrimp stock you can use for soup or sauces.

10. Serve right away. Shrimp taste best hot from the pan, all buttery and juicy.

How to Store and Reheat Benihana Hibachi Shrimp

Store leftover hibachi shrimp in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat with a touch of butter or oil-this keeps them juicy. Avoid microwaving for too long since shrimp can get rubbery.

Common Queries on This Benihana Hibachi Shrimp Recipe

Here, we’ve got you covered with some common questions about the Benihana Hibachi Shrimp that people often ask.

1. What seasoning is used in hibachi shrimp?

From what we’ve tried, the seasoning is very simple-just salt, pepper, garlic butter, and a squeeze of lemon at the end. That’s really all you need for that classic hibachi flavor. The key is not to overdo it, because the butter and soy give plenty of depth.

2. What is hibachi shrimp sauce made of?

If you mean the cooking sauce, it’s usually a mix of garlic butter, soy sauce, and lemon juice. Some restaurants also drizzle in a bit of sesame oil at the end, but honestly, garlic butter is the big flavor booster.

3. How to make Benihana prawns at home?

We cook jumbo or colossal shrimp in a hot skillet with a little neutral oil, season lightly, then finish with garlic butter and lemon juice. That’s the exact way Benihana does it, and it works every time at home too.

4. What is in Benihana shrimp sauce?

Benihana has a few sauces, but for shrimp, you’ll usually see their famous Yum Yum sauce on the side. That’s made from mayo, tomato paste, sugar, paprika, and a touch of vinegar. It’s creamy, tangy, and really tasty with hibachi shrimp.

5. Do you need to brine the shrimp?

Honestly, you don’t have to, but we swear by it. A 20–30 minute soak in salt and sugar water makes the shrimp so much juicier and more flavorful. It’s a small step that makes a huge difference.

6. Should I keep the tails on or off?

It’s totally up to you! Benihana often leaves the tails on for presentation, but we usually take them off when cooking at home. Either way, the flavor is the same-it just depends on how you like to serve them.

7. What kind of oil should I use for hibachi shrimp?

We usually go with safflower oil because that’s what many hibachi restaurants use. But vegetable or canola oil works just as well. The important thing is a neutral oil that won’t overpower the garlic butter.

8. Can I use frozen shrimp for this recipe?

Yes, we’ve done it many times! Just make sure you thaw them completely and pat them dry before cooking. Extra moisture is the enemy of a good sear.

9. How do I know when my shrimp are cooked?

Shrimp cook super fast. We look for that nice pink color and slightly curled shape. Once they’re opaque and firm, pull them off the heat. Overcooked shrimp turn rubbery, so timing is key.

10. What can I serve with hibachi shrimp?

We love pairing it with hibachi fried rice, sautéed vegetables, or even noodles. A little Yum Yum sauce on the side makes it feel exactly like the restaurant experience.

This Benihana Hibachi Shrimp Recipe proves that you don’t need a teppanyaki grill to have restaurant-quality shrimp at home. With just brining, garlic butter finishing, and a squeeze of lemon, you’ll have shrimp that is tender, juicy, and flavorful. Try making it for dinner sometime, and believe me-it’ll be just as tasty, if not more, than what you’d find at Benihana.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.