One-Skillet Shrimp Hibachi

Hibachi — something I couldn’t get enough of in college.. We had a little place called Nihon that we would frequent on Sundays after super fun-filled weekends, and somehow that made the weekend’s end more bearable. It was a little fast-service kinda hibachi restaurant, and honestly, I have no idea why it didn’t last, because it was THE place for a short time.

I still feel the same about bittersweet Sundays, and I still agree with my old-self that hibachi makes pretty much everything better — especially when you add some fresh shrimp!

Now in college, I never would have dreamed of cooking my own hibachi meal, but now I figured it wouldn’t hurt to try…

I found this quick 20-minute version of chicken hibachi on a blogger friend Meaghan’s site Cook. Craft. Love. I decided to use shrimp instead of chicken because I just got some super fresh gulf shrimp from Rouse’s, and that’s the version I usually order from the restaurant anyways. I love this recipe because of the minimal amount of prep-work, and the end result came out super flavorful!

I cooked some white rice to use in the recipe, but I’m sure any kind of rice would be delicious. I even let Rocky try this, and he approved — I’m telling you that’s an accomplishment! And here you see I used chives to garnish because I threw my scallions out yesterday! I keep them by the window in a cup, so I ALWAYS have them on hand.. But this batch had about had it.

Before you leave, be sure to check out Meaghan’s site — she has a lot of awesome recipes, including a good amount of baking recipes, and beautiful decorating. Also, she shares some DIY & Crafts for all you DIYer’s out there! Click here to visit Cook. Craft. Love.

One-Skillet Shrimp Hibachi

2016-03-21 18:05:12

Serves 6

A quick and easy hibachi recipe with fresh shrimp and flavor-filled teriyaki rice. I served with my version of yum-yum sauce.

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

For the Shrimp

1 pound shrimp, peeled and deveined

2 tablespoons butter

1 clove garlic, finely minced

1 tablespoon Worcestershire sauce

1 tablespoon teriyaki sauce

1½ tablespoons soy sauce

¼ teaspoon lemon juice

For the Rice

4 cups cooked rice, cold

2 tablespoons butter

1 clove garlic, finely minced

1½ tablespoons Worcestershire sauce

1½ tablespoons teriyaki sauce

2½ tablespoons soy sauce

1 teaspoon lemon juice

Green onions - for garnish (or chives in my case ~eyeroll~)

For the Shrimp

1. Add butter to the pan over medium high heat and allow to melt. Add garlic and saute for one minute or until fragrant, careful not to let the garlic burn.
2. Add chicken and sear on all sides, reduce heat to medium and add Worcestershire, teriyaki, and soy sauces and lemon juice and cook until chicken is cooked through.
3. Transfer chicken to a plate and cover with foil to keep warm.

For the Rice

1. Add butter and garlic to pan with chicken drippings and saute garlic for one minute or until fragrant, careful not to burn garlic.
2. Add rice, Worcestershire, teriyaki, and soy sauces and lemon juice and mix until well combined.
3. Reduce heat to medium low and stir constantly until sauce is completely incorporated and absorbed.
4. Add chicken back to the pan and stir to incorporate. Serve warm with cold Yum Yum sauce.

Adapted from Cook. Craft. Love.

Adapted from Cook. Craft. Love.

That Square Plate https://www.thatsquareplate.com/