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Seafood

Sizzling Hibachi Shrimp and Vegetables

Skip the restaurant and make Hibachi Shrimp and Vegetables at home. In about 30 minutes you'll have a delicious dish with tender shrimp, mushrooms, carrots, bell peppers, and broccoli in savory, salty and sweet Asian inspired sauce.…

  • Prep15 minutes
  • Cook15 minutes
  • Total30 minutes
  • Serves4
  • Calories374 kcal
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Sizzling Hibachi Shrimp and Vegetables

Skip the restaurant and make Hibachi Shrimp and Vegetables at home. In about 30 minutes you'll have a delicious dish with tender shrimp, mushrooms, carrots, bell peppers, and broccoli in savory, salty and sweet Asian inspired sauce. It'll be better than at any restaurant and at a fraction of the price.

large white pan with hibachi shrimp and vegetables with chopsticks.

Broccoli sails across the room.

A stream of sake shoots through the air.

The last time I dined at a hibachi restaurant, I missed the broccoli flung at me by the chef. But I caught the sake shot into my mouth.

Eating at a hibachi restaurant is always a delicious adventure. I can't promise the hibachi theatrics at home. You can add them at your own risk.

why I love this hibachi shrimp recipe

My hibachi shrimp recipe includes all the fabulous flavors of the dish served at the restaurant. And you can make it right in your kitchen.

A smoky, sweet and salty sauce blankets the sesame, garlic, and ginger seared shrimp. The carrots, red bell pepper, mushrooms and broccoli are cooked until just tender crisp. They still have a slight crunch and are the perfect side for the flavor packed shrimp.

I'm so excited to share this recipe with you!

shrimp, carrots, mushrooms, red pepper, broccoli, sesame oil, soy sauce.

hibachi shrimp ingredients

  • reduced sodium soy sauce
  • hoisin sauce
  • toasted sesame oil
  • oyster sauce
  • cornstarch
  • carrots
  • red peppers
  • mushrooms
  • broccoli
  • large peeled and deveined shrimp
  • garlic
  • ginger root
  • scallions
  • sesame seeds

Scroll to the complete recipe for the full quantities of the ingredients.

recipe details

I always prep the ingredients before I start to cook. It's the key to this easy to make and delicious hibachi shrimp recipe.

adding hoisin sauce to soy sauce.
adding carrots and red peppers to sauté pan.

Start by combining the sauce ingredients. The salty soy sauce, smoky sweet hoisin sauce, toasted sesame oil, oyster sauce and a little cornstarch make up the intensely flavored sauce.

The oyster sauce is the key to getting that real hibachi flavor. Its got a rich umami savoriness. It's my secret weapon in all my Asian inspired dishes like this beef stir fry and this spicy jalapeno and chicken one. It's delish in my fried rice recipe too.

Next quickly sauté the mushrooms, carrots, and bell peppers to keep them tender crisp. While they sauté, I boil some water to quickly cook the broccoli.

Place the vegetables on a platter and cover with foil while the shrimp cook.

adding shrimp to pan with garlic and ginger root.
hibachi shrimp sauteed in soy and hoisin sauces.

Briefly sauté garlic and ginger in sesame oil. Toss in peeled and deveined shrimp. They take only a few minutes to cook. Add the sauce and toss to coat the shrimp.

After a couple minutes, Add the hibachi shrimp to the platter with the vegetables. Sprinkle with sliced scallions and sesame seeds, grab some chopsticks and serve.

suggestions and recipe tips

  • Prep all the ingredients before starting to cook. This dish cooks up quickly. Having the ingredients chopped makes preparing the recipe a snap.
  • Don't overcook the shrimp or it will be rubbery.
  • Create some hibachi restaurant fun at home with this squirting boy. It's just like the one the chef uses for the oil.
  • I always make a pot of my fluffy rice to go along with shrimp hibachi.
hibachi shrimp, mushrooms, broccoli and carrots in a pan.

just one more thing

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hibachi shrimp and vegetables.

Sizzling Hibachi Shrimp and Vegetables

Skip the restaurant and make Hibachi Shrimp and Vegetables at home. In about 30 minutes you'll have a delicious dish with tender shrimp, mushrooms, carrots, bell peppers, and broccoli in savory, salty and sweet Asian inspired sauce. It'll be better than at any restaurant and at a fraction of the price.

Ingredients

  • ¼ cup reduced sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons toasted sesame oil (divided)
  • 1 teaspoon cornstarch
  • 1 large carrot (peeled and cut in matchsticks, about 1 cup)
  • 1 red bell pepper (cut in matchsticks, about 1 cup)
  • 8 ounces mushrooms (sliced)
  • 1 medium head of broccoli (cut in florets, about 3 cups)
  • 4 garlic cloves (chopped)
  • 1 tablespoon of minced ginger root
  • 2 pounds of large shrimp (peeled and deveined.)
  • 2 scallions (thinly sliced)
  • 1 teaspoon sesame seeds

Instructions

  1. 1

    In a small bowl combine the soy sauce, hoisin sauce, oyster sauce, 1 tablespoon sesame oil, and cornstarch. Stir until the cornstarch dissolves. Set aside.

  2. 2

    In a large sauté pan over medium heat, add 1 tablespoon of the sesame oil. Add the carrots, red bell peppers and mushrooms. Sauté for 3 to 4 minutes. Remove the vegetables to a serving platter and cover with foil. Set aside.

  3. 3

    Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Remove the broccoli from the pot and drain on a paper towel lined plate. Place on the platter with the other vegetables. Cover lightly with foil to keep warm.

  4. 4

    In the same sauté pan, add the remaining sesame oil. Add the garlic and ginger root and sauté for 30 seconds.

  5. 5

    Add the shrimp and sauté for about 2 minutes per side. Add the sauce and toss with the shrimp. Cook for about another minute. Add the shrimp to the platter with the vegetables. If there is any sauce in the pan, pour it over the vegetables.

  6. 6

    Sprinkle the hibachi shrimp and vegetables with the scallions and sesame seeds. Serve.

Notes

  1. Prep all the ingredients before starting to cook.
  2. Don't overcook the shrimp or it will be rubbery.
  3. Create some hibachi restaurant fun at home with this squirting boy dispenser. It's just like the one the chef uses for the oil.
  4. I always make a pot of my fluffy rice to go along with the shrimp hibachi.

Nutrition

  • Serving1 /4 of recipe
  • Calories374 kcal
  • Carbohydrates23.5 g
  • Protein48.4 g
  • Fat11.5 g
  • Saturated Fat1.6 g
  • Cholesterol324 mg
  • Sodium1075 mg
  • Fiber4 g
  • Sugar8.2 g

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