Name: Blackstone Hibachi Shrimp Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Japanese
Ingredients: 3 tablespoons low-sodium soy sauce (or regular soy sauce); 3 tablespoons mirin (sweet Japanese rice wine; see notes for substitutes); 1/2 teaspoon ground black pepper; 1 teaspoon toasted sesame oil (or other high smoke point oil such as peanut, avocado, or grape seed); 2 tablespoons butter (clarified butter or ghee preferred); 1 tablespoon minced garlic (about 2 small cloves); 2 pounds raw shrimp, peeled and deveined (fresh or thawed if frozen)

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Introduction

Enjoy the flavors of a Japanese hibachi grill from the comfort of your home with this Blackstone Hibachi Shrimp recipe. Tender shrimp are sautéed in a savory blend of soy sauce, mirin, and garlic butter, delivering a quick and delicious meal perfect for weeknights or entertaining.

A white rectangular bowl filled with a single layer of cooked shrimp that are orange-pink with a slight gloss from the sauce. The shrimp are garnished with small green parsley bits scattered evenly and white sesame seeds sprinkled on top. The bowl sits on a white marbled surface. To the left, there is a portion of a white bowl filled with white rice topped with small green parsley leaves. A red and white striped cloth is partly visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons low-sodium soy sauce (or regular soy sauce)
3 tablespoons mirin (See Notes for substitutes)
1/2 teaspoon ground black pepper
1 teaspoon toasted sesame oil (or other high smoke point oil such as peanut, avocado, or grape seed)
2 tablespoons butter (clarified butter, or ghee)
1 tablespoon minced garlic (about 2 small cloves)
2 pounds raw shrimp (peeled and deveined See Notes)

Instructions

Step 1: Preheat a Blackstone hibachi griddle or a griddle pan over medium-high heat to 400°F. Use an infrared temperature gun if available to check the temperature.
Step 2: In a small bowl, whisk together soy sauce, mirin (or substitute), and ground black pepper. Set the mixture aside.
Step 3: Add the toasted sesame oil and butter to the hot griddle surface. Use a large spatula to spread the melted butter and oil evenly. When the butter melts, add minced garlic and sauté until fragrant, about 30 seconds.
Step 4: Place the shrimp onto the griddle. Stir and coat them in the garlic butter mixture using your spatula. Pour the soy sauce mixture over the shrimp and stir again to combine.
Step 5: Cook the shrimp for 4 to 6 minutes, stirring and flipping occasionally, until the shrimp turn pink and are no longer translucent.
Step 6: Remove the shrimp from the griddle and serve warm. They pair wonderfully with rice, fried rice, or noodles of your choice.

Tips & Variations

For a non-alcoholic substitute for mirin, mix 2 teaspoons sugar with 3 tablespoons rice vinegar or apple cider vinegar.
If you don’t have a Blackstone griddle, a large cast iron skillet or flat grill pan works well to replicate the hibachi cooking method.
Clarified butter or ghee helps prevent burning at high heat, but regular unsalted butter is fine if you watch carefully.
Add vegetables like sliced mushrooms, zucchini, or onions for a complete hibachi-style meal.

Storage

Store leftover hibachi shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat or microwave briefly until heated through, avoiding overcooking the shrimp.

How to Serve

A white square bowl with a wooden handle holds a single layer of cooked shrimp, each shrimp pinkish-orange with slight browning, scattered with small green parsley leaves and white sesame seeds. The shrimp are arranged close together, filling the bowl, with a shiny, slightly oily texture. The bowl sits on a white marbled surface, creating a clean, fresh background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat them dry to avoid excess water on the griddle, which can prevent proper searing.

What can I use instead of mirin if I don’t have any?

A simple substitute is a combination of rice vinegar with a bit of sugar to balance the acidity. Alternatively, sweet white wine or sake can also be used in equal amounts.