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These Crispy Hibachi Shrimp with Sweet Chili Aioli are seared on high heat and are seasoned with garlic, soy, and lemon. And the sauce takes these shrimp to the next level. It is creamy, spicy, and a little sweet. Even better than your local hibachi restaurant (and a heck of a lot cheaper).
We had a hibachi restaurant less than a mile from my house growing up. We did not eat there often as it was pretty expensive for my family. But boy did I love the food and the experience.
To be honest, as an adult hibachi has lost a lot of its appeal for me. And now you’re thinking well why the heck did you create this recipe then? Let me explain.
I still love the flavors and concept of hibachi, but find it too be a little underwhelming for the price. So I wanted to do my take on hibachi shrimp to give you a less expensive and even tastier hibachi experience at home.
And is it really hibachi without a dipping sauce? This one is a little different from the traditional yum yum sauce but it is even easier to make and still loaded with flavor. A win, win in my book.
Jump to:
Highlights
- Delicious hibachi style shrimp at home cooked on your stove top
- Significantly less expensive than restaurant hibachi
- Creamy, tangy, sweet, and spicy aioli for dipping
- Have it on the table in 20 minutes or less
- Only a handful of simple ingredients
Ingredients
- Sesame Oil: I do not recommend swapping this for any other kind of oil. It is very important for achieving the same flavor as hibachi. Be sure it is toasted or dark sesame oil.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Be sure your shrimp are cleaned. Remove the shells (other than the tail) and devein.
Step 1: In a small bowl, whisk together the mayonnaise, chili sauce, lime juice, and garlic. Store in the refrigerator until ready to serve.
Step 2: In a large skillet or on a griddle, heat the butter and sesame oil on medium high heat.
Step 3: Add the shrimp in a single layer. Sear until the shrimp are browned and crispy. Flip. Repeat until the other side is browned as well.
Step 4: Add soy sauce, garlic, and a squeeze of lemon. Remove from heat once most of the liquid has evaporated. Serve with sauce.
TIP - To brown the shrimp, do not move them around while cooking. Let them sear and from a crust.
Expert Tips
- Use toasted or dark sesame oil. I have made this mistake in the past because I accidentally picked up plain sesame oil. It has much less flavor. The oil will say dark or toasted on the outside and be darker in color.
- Do not overcrowd the pan. This will cause the shrimp to steam rather than sear properly. So be sure to grab your largest skillet.
- Use tongs. Use tons to flip each shrimp over instead of a large spoon to stir them. This will help them develop more color.
- Cook the shrimp on high heat but do not overcook them. The shrimp will cook very quickly on high heat so keep a close eye on them. You want them to develop color but you do not want them to dry out.
FAQs
Leftover shrimp will likely dry out when reheated but they can still be stored in an airtight container in the refrigerator for 2-3 days. The aioli will keep well in an airtight container in the refrigerator for 3-4 days.
Hibachi is a traditional Japanese cooking device. We use the term in North America to refer to the style of food, but in Japan it is actually a cooking device. In North America hibachi refers to Japanese restaurants or steakhouses that cook their food on a large griddle
There are typically 2 sauces served. One is a cream based sauce (often referred to as yum yum sauce). It is a pale pink color. The other is a soy based sauce. It typically has garlic and ginger in it. My aioli is a play on yum yum sauce but has far less ingredients.
Typically the chef will use sesame oil, butter, garlic, ginger, and lots of soy sauce. The seasonings are pretty minimal.
A stove top or standalone griddle works great as well. If all you have is a smaller skillet or frying pan, just cook your shrimp in batches. They cook fast enough you should be able to cook a couple batches pretty quickly.
They were most likely cooked for too long. A few minutes per side should be plenty of time to cook them. If you struggle with gauging when a protein is done cooking. I highly recommend a meat thermometer.
I recommend steamed rice or fried noodles and vegetables. Try using this same hibachi cooking method on sliced zucchini, onions, carrots, or mushrooms.
Related Recipes
Crispy Hibachi Shrimp with Sweet Chili Aioli
Ingredients:
- 2 Tablespoons unsalted butter
- 2 teaspoons toasted, dark sesame oil*
- 1 pound deveined and peeled shrimp
- 2 Tablespoons soy sauce
- 2-3 cloves garlic, grated
- 1 lemon wedge
Chili Aioli
- ⅓ cup mayonnaise
- 3 Tablespoons sweet chili sauce
- 1 Tablespoon lime juice
- 2 cloves garlic, grated
Instructions:
- Review all recipe notes and instructions before beginning.
- In a small bowl, whisk together the mayonnaise, chili sauce, lime juice, and garlic. Store in the refrigerator until ready to serve.
- In a large skillet or on a griddle, heat the butter and sesame oil on medium high heat.
- Add the shrimp in a single layer. Sear until the shrimp are browned and crispy. Flip.
- Repeat until the other side is browned as well.
- Add soy sauce, garlic, and a squeeze of lemon. Remove from heat once most of the liquid has evaporated. Serve with sauce.
We’re making this for dinner ! Looks so so good
Awesome! Enjoy 🙂
Absolutely delicious
I really appreciate you took the time to add all the explanatory notes that help to succeed with this phenomenal shrimp recipe.
Of course!
Shrimp is one of my favorite quick and easy proteins. I can't wait to try this recipe out.
Me too!