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5 from 14 votes

Crispy Hibachi Shrimp with Sweet Chili Aioli

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).
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Cuisine: Asian, Japanese
Servings: 2 people
Calories: 646kcal
Author: Brianna May


  • 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

  • cup mayonnaise
  • 3 Tablespoons sweet chili sauce
  • 1 Tablespoon lime juice
  • 2 cloves garlic grated


  • 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.


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.
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.


Calories: 646kcal | Carbohydrates: 18g | Protein: 49g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 411mg | Sodium: 1820mg | Fiber: 1g | Sugar: 14g