Benihana Shrimp Recipe Perfect Japanese Hibachi Steak

I always enjoy the experience of dining at Benihana, especially when it comes to their iconic shrimp dishes. Capturing the essence of this teppanyaki-style meal at home allows me to relive those flavors anytime I crave them. Crafting the perfect Benihana shrimp recipe is about understanding the balance of simple ingredients and precise cooking techniques. My recipe ensures that each shrimp is cooked to succulent perfection, embodying the unique taste and presentation synonymous with the restaurant.

At the core of great recipes like the Benihana hibachi shrimp is the use of quality ingredients and the right amount of seasoning. Fresh shrimp is a must, and when seasoned and cooked with the right amount of heat, it takes on a golden color and a delightful char that’s both visually appetizing and delicious on the palate. I encourage the use of a good skillet or griddle and a bit of flair if one feels adventurous – it makes the cooking process not just about the food, but also about the experience. Following the steps carefully, anyone can recreate this popular dish with confidence and ease, bringing a touch of Benihana’s flair to their own kitchen.

Ingredients and Preparation

In crafting the iconic Benihana shrimp at home, selecting premium ingredients and understanding the precise steps for preparation are pivotal. Below is the detailed breakdown of what you’ll need and how each component plays its unique role in creating that perfect hibachi experience.

Main Ingredients

  • Raw shrimp: I prefer to use large shrimp for a more succulent bite.
  • Lemon juice: Freshly squeezed, vibrant lemon juice is necessary for adding a zestful kick.

Seasonings and Sauces

  • Garlic butter: Homemade garlic butter enriches the shrimp with a creamy, aromatic flavor.
  • Tsp soy sauce: Just a teaspoon is needed to infuse the shrimp with a deep umami taste.
  • Sesame seeds and green onion: Both are used for garnishing, adding texture and a sharp, fresh contrast.

Additional Elements

Shrimp is the star, but a complete Benihana experience includes:

  • Hibachi vegetables: Complement your shrimp with a side of sautéed hibachi-style vegetables, such as small zucchini.
  • Sauces: Ginger sauce, hibachi mustard sauce, and homemade yum yum sauce for dipping.

Vegetable and Oil Selections

The choice of oil is important for cooking at medium-high heat:

  • Vegetable oil: A good choice for its high smoke point, or alternatively, soybean oil for authenticity.
  • Olive oil: Olive oil is not traditionally used in hibachi cooking, but it’s a healthier option for sautéing vegetables.

Now, with your ingredients assembled and knowledge of the correct oils and seasonings, you are ready to prepare Benihana-style shrimp that is tantalizing in flavor and authentic in taste.

Cooking Techniques

Mastering the art of cooking Benihana shrimp involves several key techniques that elevate the dish from good to exceptional. From shrimp preparation to creating the hibachi experience at home, I’ll walk you through each step to ensure your shrimp is succulent and beautifully presented.

Shrimp Preparation

First, I ensure my shrimp is properly prepped for cooking. After peeling and deveining the shrimp, I place them on paper towels to dab off any excess moisture. This step is critical because it helps achieve that desirable golden brown sear. When cooking, I opt for a cast iron skillet or a large skillet due to their even heat distribution, setting my stove to medium-high heat for the perfect cooking temperature.

Creating the Hibachi Experience

To mimic hibachi chefs at a hibachi restaurant, I heat oil on my griddle or a large flat pan. A hibachi grill can be emulated by using a flat-top cooking surface to give you that full hibachi experience. I cook the shrimp in several batches to avoid overcrowding, which allows each one to get evenly cooked and golden brown without steaming.

Presentation Tips

Presentation is just as important as taste for the full experience. I arrange the succulent shrimp on a warm plate, giving them a light sear on the sides for extra texture. In a hibachi restaurant, they would typically be served immediately off the grill, so it’s essential to serve the shrimp hot and fresh to capture that essence at home.

Serving and Pairings

A sizzling hibachi grill with succulent shrimp, surrounded by colorful vegetables and steaming fried rice. Sake bottles and elegant chopsticks complete the scene

When I craft a Benihana-inspired shrimp dish at home, my goal is always to pair it with sides and sauces that complement its savory flavors. Choosing the right accompaniments enhances the overall dining experience and brings a touch of that special restaurant flair to my kitchen.

Complementary Sides

For a balanced meal, I like to serve hibachi shrimp with a variety of hibachi vegetables such as zucchini, mushrooms, and onions. These vegetables should be sautéed until they are just tender to retain their natural freshness and a bit of a crunch. A helping of Benihana fried rice—made with butter, garlic, soy sauce, and eggs—acts as a perfect base for absorbing the shrimp’s flavor. For those who prefer a different protein, hibachi steak or hibachi chicken are excellent options that can either accompany the shrimp or stand alone as the main course.

Sauce Pairings

To elevate the tastes of my hibachi meals, I prepare two distinct sauces: a hibachi mustard sauce and a homemade yum yum sauce. The mustard sauce, with its tangy and sharp notes, is a match for those who enjoy a bit of heat, while the creamy yum yum sauce, known for its subtle sweetness and rich texture, caters to a milder palate. For an added layer of complexity, a drizzle of ginger sauce, which possesses a fresh and zesty profile, can provide a nice contrast that ties the entire dish together.

Recipe Variations

A sizzling hibachi grill with succulent shrimp, surrounded by vibrant vegetables and a drizzle of savory sauce

When it comes to the Benihana shrimp recipe, I’ve found that a few tweaks can cater to various diet preferences and cooking styles. Whether seeking healthier alternatives or needing a variation for different cooking appliances, I have got you covered with these adaptable changes.

Healthy and Dietary Options

Vegan Modification: To adapt the classic Benihana shrimp recipe to vegan dietary requirements, I replace shrimp with plant-based substitutes like tofu or tempeh. Keeping the same vibrant seasoning, I ensure the taste remains as authentic as possible. Additionally, I use an airtight container to store any homemade vegan garlic butter for future uses.

  • Healthy Recipes: For a healthier take on the original, I opt for using olive oil instead of butter, which adds a dose of healthy fats. I also integrate a generous number of vegetables such as zucchini, bell peppers, and onions into my large wok to enhance the nutritional profile without compromising flavor.

Alternative Cooking Methods

Large Pan Cooking: If a large wok is not available, I switch to a large pan without hesitation. The key here is to maintain medium-high heat to replicate the quick cooking process of a traditional hibachi grill, ensuring the shrimp and vegetables are cooked through yet retain a delightful crispiness.

  • Air Fryer Method: I’ve found that using an air fryer is an excellent alternative to achieve the hibachi experience at home. I make the Benihana shrimp in batches, setting the air fryer to a high temperature to mimic the sear from a grill. The results? Exceptionally crisp and flavorful shrimp with less oil.

In my experience, cooking platforms like TikTok make it easy to share and view these variations, letting users visually grasp each step. After all, a recipe is more than just instructions; it’s a means to connect and share with others who have the same enthusiasm for good food and creative cooking.

Storage and Reheating

A hand reaches for a container of marinated shrimp in a refrigerator. A microwave sits on the counter, ready to reheat the dish

After enjoying a savory Benihana-style shrimp dish, securing leftovers properly is key to savoring it again. I make sure to store my shrimp in an airtight container; this helps retain moisture and flavor. Refrigerate promptly – within two hours of cooking is my rule of thumb. Refrigerated shrimp will be good for up to three days.

When I’m ready to reheat, I aim for methods that restore the dish’s original texture and taste. Here’s my straightforward approach:

  1. Microwave: I place the shrimp in a microwave-safe dish, cover with a paper towel to prevent splattering, and microwave on high for about one minute, just until it’s heated through.
  2. Stovetop: For a bit more crispiness, I heat a skillet over medium heat, and warm the shrimp for two to three minutes, turning occasionally – similar to how it was initially prepared.


  • Avoid overheating as the shrimp can become rubbery.

Remember: It’s important to reheat only once for quality and safety. If you have a substantial quantity, consider reheating in portions rather than all at once to avoid wasting what cannot be enjoyed in a single sitting.

Cooking Best Practices

When it comes to preparing Benihana-style shrimp, the secrets of culinary success lie in the subtle nuances of flavor enhancement and texture management. I’ll guide you through specific techniques that ensure each shrimp bursts with flavor and boasts the ideal tenderness Benihana is known for.

Ensuring Optimal Flavor

The key to unlocking the best flavor profiles in Hibachi shrimp begins with a sprinkle of salt before cooking. This simple step works wonders to deepen the natural taste of shrimp. As for the sauce ingredients, I always opt for a light soy sauce with a dash of rice vinegar. This combination doesn’t overpower the shrimp; instead, it complements and elevates the inherent seafood savoriness.

  • Salt: Just a pinch before cooking.
  • Soy Sauce & Rice Vinegar: Balance is crucial—too much can overwhelm.

Achieving Perfect Texture

Achieving the best results in terms of texture requires attention to detail with your cook time. Shrimp should be cooked until just golden brown—overcooking will lead to a rubbery disappointment, and that’s not what I want for my dish. I heat my pan to a moderate high heat, cook the shrimp for about 3 minutes on each side, and they usually turn out perfectly buttery with a slight crispness to the exterior.

Pre-CookPreheat the skillet before adding the shrimp.
Cook TimeFry for 3 minutes each side or until golden brown, but not beyond.
Post-CookRemove from heat as soon as the shrimp are uniformly opaque.

By following these methods, I rest assured that my Benihana-style shrimp are both flavorful and perfectly textured—ready to impress anyone who tries them.

Cultural Significance of Hibachi

Hibachi cooking, a style of Japanese cuisine that utilizes a flat-top iron griddle, has a rich cultural background. I find its integration into Japanese steakhouses quite fascinating, as it introduces a communal and theatrical dining experience. Historically, the word “hibachi” means “fire bowl,” which points to its traditional form involving an open flame with a heatproof container. Over time, this cooking method has evolved, especially in Western countries, emphasizing performance as much as it emphasizes cuisine.

In preparing a Japanese hibachi shrimp recipe, chefs at Japanese restaurants often combine culinary expertise with entertainment. They perform dexterous cooking tricks, flipping shrimps and other ingredients with precision, captivating patrons not just with the flavors but with the visuals of the cooking process. For me, this aspect of dining is as important as the dish itself, creating a memorable experience that goes beyond just eating.

Japanese steakhouses have become popular globally, not only for their quality of food—including Japanese shrimp—but also for their engaging atmosphere. These restaurants reflect the communal aspects of Japanese dining culture, where sharing and interaction are encouraged.

  • Hibachi Cooking Essentials:
    • Quality Ingredients: Fresh shrimp, vegetables, and meats.
    • Craftsmanship: Skilled chefs trained in the art of hibachi.
    • Performance: Entertaining cooking shows that dazzle customers.

Finally, this cooking style demonstrates the harmonious blend of flavor, skill, and communal eating, bringing a piece of Japanese tradition to the international stage. I regard hibachi as a culinary art that pays homage to its cultural roots while still embracing innovation and global appreciation.

Building Your Recipe Collection

When I started compiling my family cookbook project, I focused on gathering those recipes that conjured up the warmest memories. I sourced various cookbook software options to help me organize these beloved dishes, including those favorite hibachi dinners that always brought my family to the table with eager anticipation.

Creating my own personal cookbook has been an rewarding experience. It’s allowed me to preserve my lovely recipe for Benihana-style hibachi shrimp, a dish that’s always a hit, whether it’s a weeknight dinner or a special occasion.

Here’s a quick list of why a personal cookbook can be special:

  • Family Heirloom: A repository of treasured family recipes that can be passed down through generations.
  • Customization: Ability to tailor the cookbook to my tastes, including notes on what makes the hibachi shrimp so special to me.
  • Gift Idea: My cookbook makes for thoughtful holiday gifts or bridal shower ideas, offering a personal touch that store-bought presents simply can’t match.

In my experience, a well-curated cookbook isn’t just a collection of recipes; it’s a scrapbook of tastes, aromas, and memories. Whether it’s the soy-infused sizzle of hibachi shrimp or the sweet smell of my grandmother’s homemade pie, these recipes do more than instruct—they tell my story.

Frequently Asked Questions

In this section, I aim to answer some of the most common questions about recreating the popular hibachi shrimp dish from Benihana. From the basic recipe steps to the sauce ingredients, and even a version with noodles, you’ll find concise answers to make this dish at home.

How do I make a hibachi shrimp dish similar to Benihana?

To replicate Benihana’s hibachi shrimp, start by cooking shrimp in a hot pan with butter, garlic, and lemon. It’s crucial to cook shrimp until they are pink and opaque. Serve them with sautéed vegetables and fried rice for an authentic experience.

What is a simple version of the Benihana shrimp recipe?

A simplified version involves sautéing shrimp in a mixture of soy sauce and melted butter with a hint of garlic and lemon. It captures the essential flavors of Benihana’s version without the complexity, making it practical for a quick meal.

What ingredients are in the hibachi shrimp sauce used at Benihana?

The hibachi shrimp sauce at Benihana typically includes soy sauce, garlic butter, lemon juice, and a touch of ginger for extra zing. Some recipes might add a bit of sugar for sweetness or sesame seeds for texture.

What is the recipe for Benihana’s garlic butter shrimp?

For Benihana’s garlic butter shrimp, melt garlic butter in a pan, then add shrimp and sauté until golden. Season with salt, pepper, and a sprinkle of lemon juice for a flavor reminiscent of the beloved restaurant dish.

How can hibachi shrimp be prepared with noodles?

To make hibachi shrimp with noodles, cook the shrimp as you would for the classic dish, then toss with cooked noodles, vegetables, a splash of soy sauce, and sesame oil. Top with sesame seeds and chopped spring onions for a complete hibachi noodle meal.

What are the nutritional values of a hibachi shrimp meal?

The nutritional value of a hibachi shrimp meal varies based on the ingredients and portion sizes. Generally, hibachi shrimp is rich in protein and can be relatively low in calories if prepared with minimal butter and oil. Including vegetables adds fiber, vitamins, and minerals to the meal.

Benihana-Style Hibachi Shrimp with Ginger Garlic Sauce

Recipe by kitcheneasylifeCourse: DinnerCuisine: JapaneseDifficulty: Easy


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This copycat recipe captures the delicious flavors of Benihana’s hibachi shrimp with the signature ginger garlic sauce, perfect for recreating the restaurant experience at home.


  • For the Hibachi Shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 tablespoons soy sauce

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • 1 tablespoon vegetable oil

  • For the Ginger Garlic Sauce:

  • 2 tablespoons soy sauce

  • 2 tablespoons water

  • 1 tablespoon rice vinegar

  • 1 tablespoon mirin (Japanese sweet rice wine)

  • 1 teaspoon sugar

  • 1 teaspoon minced fresh ginger

  • 1 teaspoon minced garlic

  • 1 teaspoon cornstarch dissolved in 1 tablespoon water


  • Prepare the Ginger Garlic Sauce: In a small saucepan, combine soy sauce, water, rice vinegar, mirin, sugar, minced ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
  • Thicken the Sauce: Once the sauce is simmering, stir in the cornstarch mixture. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
  • Marinate the Shrimp: In a bowl, marinate the peeled and deveined shrimp with soy sauce, minced garlic, salt, and pepper. Let it sit for about 10-15 minutes to absorb the flavors.
  • Cook the Shrimp: Heat vegetable oil in a large skillet or hibachi grill over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
  • Add Butter: Once the shrimp are cooked, add butter to the skillet and allow it to melt, coating the shrimp evenly.
  • Serve: Transfer the cooked shrimp to a serving plate. Drizzle the ginger garlic sauce over the shrimp or serve it on the side as a dipping sauce.
  • Garnish (optional): Garnish the dish with chopped green onions or sesame seeds for added flavor and presentation.
  • Enjoy: Serve the Benihana-style hibachi shrimp with ginger garlic sauce immediately while it’s still hot. Pair it with fried rice, vegetables, or noodles for a complete hibachi-style meal experience.

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