Hibachi Steak and Shrimp Recipe

At some point in their lives, everyone feels like going to a Japanese steakhouse that does Hibachi-style cooking. We highly recommend trying it if you have never been to any since it’s an experience you won’t forget.

However, a night out like that can get a little expensive, mainly depending on the size of your family. But that doesn’t mean you can’t enjoy a fabulous Hibachi Steak and Shrimp dinner in the comfort of your own home.

So today, we’ll dive into Japanese-style cuisine and make the most delicious Hibachi Steak and Shrimp that’s as good as the restaurant version.

How to Make Hibachi Steak and Shrimp

You won’t get any shrimp thrown into your mouth, but this Hibachi Steak and Shrimp recipe is a close recreation of the famous Japanese steakhouse version.

Why? Because it combines all the beautiful flavors of the Hibachi grilled foods: tender shrimp, medium rare NY strip, and Hibachi vegetables.

Typically, strip steak or sirloin steak is used in this main dish. However, we recommend the strip steak, as it is more likely to stay tender when cut into bite-size chunks.

No more talking; let’s get on with our ingredients to start cooking already!

Ingredients:

(4 servings)

For Hibachi steak:

  • 16 oz NY strip or sirloin steak
  • 1 tsp Hibachi cooking oil
  • 1 tbsp lemon juice
  • 1 pinch of salt and pepper to taste

For Hibachi shrimp:

  • 24 oz shrimp
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley
  • 1 tsp Hibachi cooking oil
  • 1 pinch of salt to taste

For Hibachi cooking oil:

  • 1 tbsp sesame seed oil
  • 2 tbsp soy sauce
  • 2 ½ tbsp olive oil
  • ¼ cup rice cooking wine

Instructions:

At first, many get intimidated by the Hibachi Steak and Shrimp recipe, mistakenly thinking that they’ll need Hibachi grills to get the restaurant-style dish. That’s not quite like it.

Hibachi-style steak and shrimp is a simple and easy dish to make, especially with the tricks we’ve prepared for you.

Get a steak at least 1 inch thick with some fat to prevent overcooking. Besides, try cubing the steak after searing since there will be a bigger surface to form a crust—which means more flavor.

While at Hibachi, they cut the steak in half and cube it right on the grill; not everyone has one big enough. So, you’ll have to cube your steak on the cutting board and then move it back to a skillet.

But most importantly, don’t cut it lengthwise unless you have a thick cut of steak.

Step 1:

Make your Hibachi steak. Bring a large skillet to medium-high heat; if you have an electronic grill, heat it to 360 ºF.

Then, whip up some Hibachi cooking oil and add it to a heated skillet. It should be shimmering when appropriately heated.

Step 2:

Cut your steak into bite-size cubes and place it onto the heated skillet with lemon juice.

Note: you can cut the steak into bite-size chunks before or after cooking. It’s up to you. If you want to grill your strip steak or sirloin as a whole, cook it for approximately 4 minutes on one side. Then flip and cook for another 4 minutes on the other side until medium-rare.

Cook it until seared on all sides and season with salt and pepper.

Remove from the heat and allow your Hibachi steak to rest for 4 minutes before cutting it into cubes.

Step 3:

Cook your shrimp. The griddle or the skillet should be heated to the same temperature. However, if you cook the shrimp just after the steak, there’s no need to wait for it to heat up. Just clean the skillet and pour in some Hibachi cooking oil.

Then add the shrimps (peeled and deveined), sprinkle them with salt, and cook for about 2-3 minutes on each side. The shrimp should turn opaque when it’s done.

Remove the shrimps from the heat and also cut them into bite-size pieces. Sprinkle with some parsley, lemon juice, and garlic powder, and you’re good to go.

Step 4:

Plate the Hibachi Steak and Shrimp and serve with some dipping Yum Yum sauce, veggies, rice, or other sides we’ll discuss later.

Ingredient Substitution

Please have a look at the ingredients once more and tell us what you see. Not much room for experimenting since the Hibachi Steak and Shrimp recipe is mainly about the steak and shrimp.

Nevertheless, the Hibachi cooking oil also gives the meat and shrimp rich Japanese-style flavors. So, let’s take it from there and see what other alternatives you can use to tweak the taste of the original dish.

Perilla oil

Perilla oil is a great alternative if you’re after a nutty and earthy flavor similar to sesame oil. It is also frequently used in Korean and Japanese dishes instead of sesame oil or seeds since it has a similar taste and smell.

Plus, it has many health benefits. Still, using any other nut or seed oil will suffice if you don’t have any at hand.

Ginger ale

Although ginger ale is a carbonated, ginger-flavored soft drink, it also contains other ingredients like lemon, lime, and cane sugar. This flavor package and similar appearance make it a perfect substitute for rice cooking wine.

The acidity of the ale makes it a great meat tenderizer that will break through the proteins of the meat and make it softer inside. And ginger ale won’t make your Hibachi oil any less delicious.

What to Serve with Hibachi Steak and Shrimp

Hibachi Steak and Shrimp are typically served with some Hibachi vegetables like broccoli, zucchini, mushrooms, and cabbage, for an ultimate Japanese experience.

However, there are no limitations here. For a filling dinner, you can pair this perfect steak and shrimp with any other side.

Have a look at the following pairings.

Fried white rice

Want to kick up your Hibachi Steak and Shrimp? Opt for the Japanese Hibachi fried rice, which is loaded with eggs, meat, pepper, sesame oil, and scallions.

Other than the flavors, it’s a delicious combination of colors, making this side dish special. Even though this Japanese fried rice recipe sounds complicated, it is effortless to make. You need to stir all the ingredients together in a frying pan, and that’s it.

The Hibachi Steak and Shrimp will work perfectly with the fried rice.

Noodles

Although you can pair the Hibachi Steak and Shrimp with any noodles you like, it’s best to go for shrimp Hibachi noodles. These Japanese-style stir-fried noodles can be made in under 20 minutes with simple ingredients.

But the best thing is that they are made on the griddle or a skillet. So, you can cook it after you fry the shrimp and steak, so they get the subtle flair from the leftover spices and juices of the meat.

How to Reheat Hibachi Steak and Shrimp

Hibachi Steak and Shrimp is one of the most satisfying items on the menu, and it will be a staple in your household. However, it may seem that if you try to wrap it up for later, it will never quite live up to its memory.

However, it can be reheated to yesterday’s glory—you have to know how to do it properly.

Reheat Hibachi Steak and Shrimp in a Pan

Reheating the steak on the stove is a great way to retain the outside sear. Just place the bite-size chunks of our steak on the pan with a teaspoon of the Hibachi cooking oil (or some olive oil if you have no Hibachi oil left) and heat over medium-low heat.

Cover with a lid and let the steak heat up.

The same goes for shrimps—but don’t heat them with the meat. Clear the pan after the steak, and then add the shrimps to the pan in a single layer. Let them cook without stirring for about 3 minutes.

Reheat Hibachi Steak and Shrimp in a Microwave

A microwave is never a perfect option for reheating steak or shrimp since it tends to dry them out. So be careful here. Place the steak on a microwave-safe plate and cover loosely with a slightly damp paper towel.

It will keep the moisture and prevent the steak from drying out while you reheat it in 30 seconds intervals, for about 2 minutes total.

Regarding the shrimps, place them in a single layer on a microwave-safe plate and splash a tiny bit of water over them. Cover with a lid or a microwave-safe plastic wrap and reheat for 1-2 minutes.

How to Store Hibachi Steak and Shrimp

Storing Hibachi Steak and Shrimp is never an option since it will hardly taste the same the next day, even if you do your best reheating it.

But if you make a large batch that you need to keep for later, here’s how to do it.

Store Hibachi Steak and Shrimp in a Fridge

To maximize the shelf life of your Hibachi Steak and Shrimp, refrigerate it in a shallow airtight container (preferably separately), or wrap it tightly with heavy-duty aluminum foil or plastic wrap. It will help it last for about 3-4 days.

Store Hibachi Steak and Shrimp in a Freezer

A freezer will help you extend the shelf-life of your Steak and Shrimp. Just use heavy-duty freezer bags, aluminum foil, or freezer wrap. Steak and shrimp will last for about 2-3 months in the freezer when stored properly.

But remember to let it defrost in the fridge before reheating.

hibachi steak and shrimp recipe

Hibachi Steak and Shrimp Recipe

This Hibachi Steak and Shrimp recipe is the best introduction to Hibachi-style cooking, which you can replicate in the comfort of your own house. A restaurant-style dinner is just 40 minutes away. And all you need is simple ingredients and a little effort!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 560 kcal
Equipment
  • Cutting board
  • Skillet
Ingredients
  
For Hibachi steak:
  • 16 oz NY strip or sirloin steak
  • 1 tsp Hibachi cooking oil
  • 1 tbsp lemon juice
  • 1 pinch salt and pepper to taste
For Hibachi shrimp:
  • 24 oz shrimp
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley
  • 1 tsp Hibachi cooking oil
  • 1 pinch salt to taste
For Hibachi cooking oil:
  • 1 tbsp sesame seed oil
  • 2 tbsp soy sauce
  • tbsp olive oil
  • ¼ cup rice cooking wine
Instructions
 
  • Make your Hibachi steak. Bring a large skillet to medium-high heat. If you have an electronic griddle heat it to 360 ºF.
    Then, whip up some Hibachi cooking oil and add it to an heated skillet. It should be shimmering when heated properly.
  • Cut your steak into bite-size cubes and place it onto the heated skillet with some lemon juice.
    Note: you can cut the steak into bite-size chunks prior to or after cooking. It’s up to you. In case you want to grill your strip steak or sirloin as a whole, cook it for approximately 4 minutes on one side.
    Then flip and cook for an additional 4 minutes on the other side until medium-rare. Cook it until seared on all sides and season with salt and pepper.
    Remove from the heat and allow your Hibachi steak to rest for 4 minutes before cutting it into cubes.
  • Cook your shrimp. The griddle or the skillet should be heated to the same temperature.
    However, if you cook the shrimp just after the steak there’s no need to wait for it to heat up. Just clean the skillet and pour in some hibachi cooking oil.
    Then add the shrimps (peeled and deveined), sprinkle them with salt, and cook for about 2-3 minutes on each side.
    The shrimp should turn opaque when it’s done. Remove the shrimps from the heat and also cut them into bite-size pieces. Sprinkle with some parsley, lemon juice, garlic powder, and you’re good to go.
  • Plate the Hibachi Steak and Shrimp and serve with some dipping Yum Yum sauce, veggies, rice, or other sides.
Nutrition
Calories: 560kcalCarbohydrates: 2gProtein: 59gFat: 32gSaturated Fat: 9gCholesterol: 519mgSodium: 1904mgPotassium: 510mgFiber: 1gSugar: 1gVitamin A: 84IUVitamin C: 11mgCalcium: 273mgIron: 6mg
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