Hibachi Shrimp from Benihana features succulent shrimp grilled to perfection with garlic butter, fresh vegetables, and a hint of soy sauce, served sizzling on a hotplate with vibrant colors and a mouthwatering aroma.
Equipments
- Hibachi grill or flat top griddle
- Metal spatula
- Chef’s knife
- Cutting board
- Mixing bowls
- Tongs
- Squeeze bottles (for garlic butter and soy sauce)
- Small saucepan (for garlic butter)
- Serving hotplate or sizzle platter
- Vegetable peeler (optional)
- Measuring spoons
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 medium onion
- 1 zucchini
- 1 cup mushrooms
- 1 medium carrot
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Chopped parsley or scallions (optional, for garnish)
Large shrimp should be peeled and deveined to ensure tenderness and optimal flavor. Using unsalted butter allows you to control the saltiness when combined with soy sauce and seasonings. Fresh vegetables like zucchini, mushrooms, and carrots add vibrant color and texture, enhancing the overall presentation on the hotplate. Garlic must be finely minced to evenly distribute its aroma and taste throughout the dish. Your Hibachi Shrimp from the Benihana copycat menu delivers a perfect balance of garlic butter richness with a savory soy sauce glaze, replicating the sizzling experience authentically.
Instructions
- Instructions:
- Prepare vegetables: slice onion, zucchini, mushrooms, and carrot evenly.
- Preheat hibachi grill or griddle to medium-high heat.
- Melt butter in small saucepan; add minced garlic and cook until fragrant. Transfer to squeeze bottle.
- Drizzle vegetable oil onto hot grill; spread with spatula.
- Add onions, zucchini, mushrooms, and carrots to the grill; season with salt and pepper. Sauté until just tender.
- Push vegetables to the side of the grill to keep warm.
- Add shrimp to the grill; cook for 1–2 minutes per side until pink and opaque.
- Drizzle garlic butter and soy sauce over shrimp; toss gently.
- Add vegetables back in with shrimp; mix everything together.
- Drizzle lemon juice over the shrimp and vegetables.
- Serve immediately on a hotplate or sizzle platter.
- Garnish with chopped parsley or scallions if desired.
Substitution
Hibachi Shrimp from Benihana copycat menu highlights tender, garlic butter-infused shrimp grilled alongside fresh vegetables for an authentic, sizzling experience. If you don't have a hibachi grill, a flat top griddle or heavy skillet works well to achieve a similar sear and flavor. You can substitute frozen peeled shrimp if fresh shrimp aren't available, but be sure to thaw them properly to maintain texture. When soy sauce is limited, tamari or coconut aminos provide a flavorful, gluten-free alternative. Your garlic butter can be prepared in advance and kept warm in a small saucepan to keep the shrimp flavorful throughout cooking.
Tips
Ensure your shrimp are thoroughly peeled and deveined to maintain the best texture and flavor during grilling. Avoid overcrowding the grill to allow even cooking; cook shrimp in a single layer for 1-2 minutes per side until they turn pink and opaque. Use a squeeze bottle for the garlic butter and soy sauce to evenly distribute flavors without over-saturating the dish. Keep your vegetables cooked until just tender to preserve their crunch, and serve immediately on a hotplate to retain the signature sizzling aroma and vibrant presentation you desire.
Nutritions
Hibachi Shrimp from Benihana offers a nutrient-rich meal packed with high-quality protein from shrimp, essential for muscle repair and growth. This dish provides antioxidants and fiber from fresh vegetables like zucchini, mushrooms, carrots, and onions, supporting digestive health and immune function. The use of garlic butter and soy sauce adds flavor while keeping sodium and fat content moderate; controlling these amounts can help maintain heart health. You can enjoy this balanced dish as a satisfying source of vitamins, minerals, and healthy fats for overall wellness.
Storage
Store leftover Hibachi Shrimp in an airtight container to maintain freshness and prevent odors from spreading to other foods in your refrigerator. Keep the container refrigerated at or below 40degF (4degC) and consume within 2 days for optimal taste and safety. Reheat gently on a stovetop or microwave, avoiding overcooking to preserve the shrimp's texture and the flavors of garlic butter and soy sauce.
Variation or Alternatives
You can substitute chicken or firm tofu for shrimp to cater to different dietary preferences while maintaining the hibachi grill flavors. Swap the vegetable oil with sesame oil to add a slightly nutty aroma that complements the garlic butter. Try marinating the shrimp in a mixture of soy sauce, lemon juice, and a pinch of ginger for 15 minutes before grilling to enhance depth of flavor. For a spicier twist, sprinkle crushed red pepper flakes or a dash of sriracha over the shrimp and vegetables just before serving.
Allergies
Hibachi Shrimp from Benihana contains shellfish, which is one of the most common food allergens and can cause severe reactions in sensitive individuals. Soy sauce includes soy and wheat, both potential allergens that may trigger symptoms in those with allergies or intolerances. You should exercise caution if you have seafood, soy, or gluten allergies and consult with the restaurant regarding ingredient substitutions or cross-contamination risks.
Why this recipe?
The Hibachi Shrimp menu from Benihana restaurant captivates diners with its perfectly seared shrimp, infused with a blend of savory garlic butter and vibrant seasonings that create an unforgettable flavor profile. The dish features fresh, juicy shrimp cooked tableside with skillful precision, enhancing both the taste and dining experience. You can recreate this iconic recipe at home to enjoy a restaurant-quality meal, impress guests, and customize seasoning levels according to your preference. Making the copycat version allows you to savor the unique richness and tender texture that defines Benihana's signature Hibachi Shrimp.