hibachi shrimp

Easy dump and start Instant Pot hibachi shrimp cooked in 0 minutes on low pressure! The sauce is made with soy, ginger, garlic, and sesame oil, it&#039;s so tasty so doubling the amount might be a good idea!

Instant Pot Hibachi Shrimp

soy sauce

water

rice vinegar or apple cider vinegar

ginger

garlic (minced (about 2 cloves))

granulated sugar (or honey

sesame oil

white pepper (or ground black pepper)

oz (680 grams) thawed raw shrimp

zucchini (sliced in ¼-inch rounds then halved)

onion

mushrooms (sliced in ¼-inch slices)

green onion, chives, or parsley (chopped)

sesame seeds

cornstarch (use more if needed)

Add the sauce ingredients to the Instant Pot. Soy sauce, wine vinegar, ginger, garlic, sugar, sesame oil, and white or black pepper.

Then add the shrimp, onion, zucchini, mushrooms.

Cover with the lid, make sure that the valve is in sealing position. Press on manual or pressure cook, and cook on LOW for 0 minutes. When the cooking is finished, quickly release the steam and carefully remove the lid. (If the sauce is not thick enough, then remove the vegetables or leave them in, and add the slurry which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened).

Serve over rice and garnish with toasted sesame seeds and chopped green onion or parsley.

https://embed.mediavine.com/videos/dsaozm3ljfzgpuitzsqb

Dump and start Instant Pot hibachi chicken with mushrooms and zucchini cooked in a delicious soy sauce, and served over rice. This easy IP dinner is ready in just 20 minutes from start to finish!

Instant Pot Hibachi Chicken

Hibachi Shrimp Rice Bowls

mayo

ketchup

garlic powder

paprika

hot sauce

zucchini,

small-medium onion, chopped

butter

peas

cooked rice, cooled

Make yum yum sauce by mixing together the mayo, ketchup, garlic powder, paprika, and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve.

Heat a large skillet over medium-high heat. Add 1 tbsp. of butter. Cook shrimp in butter for about 1 minute on each side. Add 2 tbsp. of soy sauce and cook until the soy sauce is mostly evaporated. Remove shrimp from pan and set aside.

Dry out the large skillet with a paper towel if necessary. Heat another 1 tbsp. of butter in the same skillet and add the onion and zucchini. Saute for about 4-5 minutes until the onion is translucent and the zucchini is softened. Add another 2 tbsp. of soy sauce and cook until the sauce is mostly evaporated. Remove from the pan and set aside.

Dry out the large skillet if necessary again. Heat another 1 tbsp. of butter in skillet.  Add egg, breaking the yolk and scrambling it. Add cooled rice and frozen vegetables. Saute for about 2-3 minutes and add 2 tbsp. soy sauce. Stir fry for additional 2-3 minutes or until warmed throughout.

Assemble the bowl by layering the fried rice, vegetables, and shrimp and drizzling the yum yum sauce on top.

Delicious!  I added some sesame seeds to the veggies and fried rice. I will definitely make this again.

My husband, world’s pickiest eater, LOVES this recipe! He tells all of our family how delicious it is and always asks when I’m going to make it again (I’ve made it twice already after finding the recipe not long ago). So easy to make and so good!

Unbelievable!!!!  Hubby went bonkers! I made a few modifications… used Jasmine rice and cooked it in chicken stock. Then doubled the zucchini as we are huge veggie fans! When frying the rice , I added 3 yes 3 tablespoons of sesame seeds as I love that crunch! I also drizzled 3 teaspoons of toasted sesame oil which sent this dish over the top! Better than any Hibachi place we’ve been to (which is a bunch) at 1/3 of the price!!!! Thank you Melissa for this awesome recipe!!!!

Just made this tonight and it was a hit! We already had yum yum sauce in our fridge but would love to try and make my own! Thanks for the great recipe!

This delicious hibachi shrimp is so easy to make at home! It&#039;s served with fried rice, mixed vegetables, and a simple yum yum sauce.

Perfect Hibachi Shrimp {Benihana Copycat}

lb shrimp

sunflower oil

salt

soy sauce (or tamari if gluten-free)

garlic

mushrooms (sliced)

carrot

zucchini

Salt

tbsp white sesame seeds (for garnish)

light mayo

tbsp rice vinegar

tbsp dijon mustard

tsp sriracha

white rice

tbsp butter

onions

Cook rice in a rice cooker or on the stovetop according to package directions. Alternatively and for best results, make rice up to 2 days before. Mix ingredients for yum yum sauce together.

Melt butter in a large pan over medium-high heat, then saute garlic for 30 seconds until fragrant. Add in cooked rice and soy sauce, cooking for 2-3 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and set aside.

Meanwhile, heat sunflower oil in a large pan over medium-high heat, then add vegetables and season with salt, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat, sprinkle with sesame seeds, and set aside.

Without wiping pan clean, add sunflower oil and shrimp, seasoning with a pinch of salt. Cook for 2 minutes per side. Add soy sauce and garlic, cooking for 30 seconds more then plate with vegetables, fried rice and Yum yum sauce. Serve and enjoy!

Make these Japanese Hibachi Shrimp at home using my easy recipe. This Japanese steakhouse copycat recipe comes together in under 20 minutes using simple ingredients and is inexpensive.

Hibachi Shrimp Recipe (Benihana Copycat)

butter (salted

shrimp

black pepper powder

scallions

Heat oil and butter in a large wok over high heat.

Once the oil is hot and shimmery, add garlic and ginger and sauté for 3-4 seconds.

Add zucchini and onions and saute for a minute.

Add salt, black pepper powder, and soy sauce and cook for 2-3 minutes or until the zucchini is slightly softened.

Note – Do not over-cook. You want zucchini to have a nice bite.

Now add shrimp and cook for 4-5 minutes until the shrimp are pink in color, stirring frequently.

Note - If using small shrimp, then cook them for 3-4 minutes and if you are using jumbo shrimp, then cook them for 7-8 minutes.

Do not overcook otherwise they will turn chewy.

Garnish with chopped scallions (spring onion greens) and serve warm.

https://content.jwplatform.com/videos/gzk2eMf1.mp4

Make these Japanese Hibachi Shrimp at home using my easy recipe. This Benihana Steakhouse copycat recipe comes together in under 20 minutes using simple ingredients and is inexpensive.

Hibachi Shrimp Video Recipe

Top 4 hibachi shrimp recipes from across the web

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Top Tags

Instant Pot Hibachi Shrimp

Hibachi Shrimp Rice Bowls

Perfect Hibachi Shrimp {Benihana Co...

Hibachi Shrimp Recipe (Benihana Cop...

Top 4 hibachi shrimp recipes from across the web

The most viewed hibachi shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Hibachi Shrimp

Hibachi Shrimp Rice Bowls

Perfect Hibachi Shrimp {Benihana Co...

Hibachi Shrimp Recipe (Benihana Cop...

The most viewed hibachi shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine