Hibachi Shrimp
Restaurant-Style Hibachi Shrimp with Tangy Sesame White Sauce
Quick searing locks in the shrimp's natural sweetness while soy sauce adds that essential umami depth. The creamy white sauce, spiked with sriracha heat and sesame oil, brings the whole dish together with restaurant-quality flavor.
JapaneseAsianLunchDinnerQuick Meals
Ingredients
- 12 ozlarge shrimp, peeled and deveined
- 2 tbspolive oil
- 2 tspsoy sauce
- 1 wedgefresh lemon wedge
White Sauce
- ¼ cupmayonnaise
- 1 tspgranulated sugar
- 1 tspsriracha
- 2 tsprice vinegar
- ½ tsptoasted sesame oil
Instructions
- Whisk together the mayonnaise, sugar, sriracha, rice vinegar, and sesame oil in a small bowl until smooth. Give it a taste—the balance should hit sweet, tangy, and spicy notes. Cover and refrigerate until serving time.
- Heat the oil in a large skillet over medium-high heat until it shimmers and moves easily across the pan. You want it hot enough that the shrimp will sear immediately on contact.
- Lay the shrimp in a single layer without overcrowding—work in batches if needed. Let them sear undisturbed for 2 minutes until the bottoms turn golden brown and release easily from the pan.⏱ 2 min
- Flip each shrimp, then immediately drizzle with soy sauce and squeeze the lemon wedge over everything. Cook for 1-2 minutes more until the second side is browned and the shrimp curl into tight C-shapes.⏱ 1 min 30 sec
- Transfer the shrimp to plates alongside rice and vegetables. Drizzle generously with the white sauce—it's what transforms this from good to restaurant-memorable.