Perfect Hibachi Shrimp {Benihana Copycat}

The first time I sat at a hibachi grill and watched the chef toss shrimp into the air with a flourish, I was hooked. The sizzling sounds, the savory aroma of garlic and soy, and that irresistible creamy sauce — it was dinner and entertainment rolled into one. But as much fun as it is to eat out, I wanted to bring that same excitement home.

That’s how this hibachi shrimp recipe became a regular in my kitchen. It has all the flavors I love — tender shrimp, buttery fried rice, crisp-tender veggies, and that homemade yum yum sauce that ties it all together — but it’s simple enough for a busy weeknight. And honestly? It’s every bit as satisfying as eating at the restaurant.

Why I Love Making Hibachi Shrimp at Home

There’s just something special about hibachi night — the sizzling shrimp, the savory fried rice, and that creamy, slightly tangy yum yum sauce that you can’t help but drizzle on everything. I used to think you had to go out to a restaurant like Benihana to get that experience, but once I started making it at home, I realized it’s not only easy but also a lot of fun.

Now, hibachi nights have become a regular thing in my kitchen. I’ll set up the ingredients, get the rice cooking, and within 30 minutes, dinner’s on the table. The best part? Everyone builds their own plate just how they like it — extra sauce for my husband, double veggies for me, and my kids pile on the fried rice like it’s going out of style.

What Makes This Recipe Work

• Quick and simple – From start to finish, it’s ready in about 30 minutes.

• Customizable – Not in the mood for shrimp? Swap in chicken, steak, or even tofu.

• That iconic sauce – The homemade yum yum sauce ties it all together.

• Perfect for meal prep – It reheats beautifully, making it great for weekday lunches.

Key Ingredients

For the Shrimp

• Shrimp – Fresh or thawed frozen shrimp work fine.

• Soy sauce – Adds depth; use tamari or coconut aminos if you need a gluten-free option.

• Garlic – Freshly minced for that sharp, savory punch.

• Neutral oil – Sunflower, avocado, or olive oil all work.

For the Veggies

• Mushrooms, carrots, onion, and zucchini – The classic combo, but you can swap in whatever you like.

• Sesame seeds – For a little crunch and a hint of nuttiness.

• Salt – Simple seasoning to let the vegetables shine.

For the Yum Yum Sauce

• Light mayo – Keeps it creamy without being too heavy.

• Rice vinegar – Adds tang.

• Soy sauce – Just a splash for umami.

• Dijon mustard – Balances the sweetness with a bit of sharpness.

• Sriracha – Optional, but it gives the sauce that subtle kick.

For the Fried Rice

• Day-old rice – Leftover rice fries up perfectly without clumping.

• Butter – Adds richness and flavor.

• Garlic – Aromatic and savory.

• Soy sauce – For that deep, salty note.

• Egg and green onions – For texture and freshness.

How I Make Hibachi Shrimp

1. Cook the rice ahead – Day-old rice works best, so I often cook mine the night before.

2. Make the yum yum sauce – Mix everything together and set it aside to let the flavors mingle.

3. Prepare the fried rice – Sauté garlic in butter, add the rice, then soy sauce. Make a well, scramble the egg, and stir it all together with green onions.

4. Sauté the veggies – Toss them in hot oil until tender-crisp, then finish with a sprinkle of sesame seeds.

5. Cook the shrimp – Just a couple minutes per side, then toss with soy sauce and garlic for that classic hibachi flavor.

6. Plate and serve – Add a scoop of rice, a pile of veggies, the shrimp on top, and a generous drizzle of yum yum sauce.

My Tips for Success

• Don’t overcook the shrimp – They only need 2 minutes per side; any longer, and they’ll get rubbery.

• Use leftover rice – Fresh rice tends to clump; day-old rice fries up beautifully.

• Batch cook for meal prep – Make extra shrimp and rice for lunches during the week.

• Make the sauce ahead – It tastes even better after sitting in the fridge for a few hours.

Storage and Reheating

• Fridge – Store shrimp, rice, and veggies in separate airtight containers for up to 4 days.

• Reheat – The stovetop is best for keeping the veggies crisp; just heat over medium until warmed through.

• Freezer – You can freeze the shrimp and fried rice separately for up to 3 months. Defrost in the fridge overnight, then reheat gently. Skip freezing the veggies — they tend to get soggy.

FAQs About Hibachi Shrimp

What makes hibachi shrimp different from regular stir-fry?
It’s the combination of high heat, quick cooking, and simple seasoning — soy sauce, garlic, and a neutral oil. It’s all about letting the shrimp shine.

Can I make this without shrimp?
Absolutely. Chicken, steak, or even tofu work well. Just adjust the cooking time for the protein you choose.

What’s the secret to restaurant-style fried rice?
Day-old rice and a hot pan. Don’t overcrowd the skillet, and let the rice toast a little before stirring.

How spicy is the yum yum sauce?
It’s mild unless you add extra sriracha. You can easily adjust the heat level to your taste.

Can I make the sauce ahead of time?
Yes! In fact, it’s even better if you let it chill in the fridge for a few hours or overnight.

Continue to Content

Yield: 4

Perfect Hibachi Shrimp {Benihana Copycat}

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Bring the sizzle of your favorite hibachi grill home with this Benihana-inspired hibachi shrimp!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Hibachi Shrimp

• 1 lb shrimp, peeled and deveined
• 1 tbsp sunflower oil
• Pinch of salt
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 cloves garlic, minced

For the Hibachi Vegetables

• 1 tbsp sunflower oil
• 1 cup mushrooms, sliced
• 1 carrot, peeled and cut into matchsticks
• 1 yellow onion, sliced
• 1 zucchini, cut into matchsticks
• Salt, to taste
• 1 tbsp white sesame seeds (for garnish)

For the Fried Rice

• 2 cups cooked white rice (preferably day-old)
• 2 tbsp butter
• 4 cloves garlic, minced
• 3 tbsp soy sauce (or tamari)
• 1 egg
• 4 green onions, sliced

For the Yum Yum Sauce

• ½ cup light mayonnaise
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari)
• 1 tbsp Dijon mustard
• 1 tsp sriracha

Instructions

1. Prep the rice and sauce: Cook the rice if you haven’t already (day-old rice works best). Whisk together the yum yum sauce ingredients in a small bowl and set aside.
2. Make the fried rice: In a large pan over medium-high heat, melt the butter and sauté garlic until fragrant, about 30 seconds. Add the rice and soy sauce, tossing for 2–3 minutes until heated through. Push the rice to the sides of the pan, crack in the egg, and scramble until just set. Stir in the green onions, remove from heat, and keep warm.
3. Cook the vegetables: Heat sunflower oil in the same pan. Add mushrooms, carrot, onion, and zucchini, seasoning with a pinch of salt. Sauté for about 5 minutes until tender-crisp. Sprinkle with sesame seeds and transfer to a plate.
4. Cook the shrimp: In the same pan, add a drizzle of oil and the shrimp. Season with a pinch of salt and cook for 2 minutes per side. Stir in soy sauce and garlic, cooking for 30 seconds more until the shrimp are pink and slightly caramelized.
5. Serve and enjoy: Plate the shrimp with the vegetables and fried rice, drizzle with yum yum sauce, and serve hot.

Notes

• Swap the shrimp for chicken, steak, or even tofu for variety.
  
• Store leftovers in the fridge for up to 4 days. Reheat in a pan for best texture.
  
• Freeze the shrimp and fried rice separately for up to 3 months; thaw overnight in the fridge before reheating.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 510Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 306mgSodium 2812mgCarbohydrates 38gFiber 3gSugar 5gProtein 34g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

Making hibachi shrimp at home feels like such a treat, but it’s simple enough for a weeknight. It’s one of those meals that always feels a little special — maybe it’s the sizzling shrimp, or maybe it’s the way everyone goes quiet for a moment when they take their first bite.

Next time you’re craving Benihana but don’t want to leave the house, try this recipe. You’ll be surprised at just how easy it is to bring that hibachi magic into your own kitchen.

Also try these Shrimp recipes:-

• Red Lobster Coconut Shrimp
• Crab Meat Stuffed Shrimp
• Indian Shrimp Curry