Hibachi-Style Shrimp

Ingredients

• 1 lb jumbo shrimp (16-20 count), peeled and deveined
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon neutral oil
• Kosher salt and black pepper, to taste

First, Prep the Shrimp

The most important step for getting a good sear is to make sure the shrimp are as dry as possible. After peeling and deveining, pat the shrimp thoroughly with paper towels.

Season the dry shrimp on both sides with a generous pinch of kosher salt.

Next, Cook the Shrimp

Heat the neutral oil in a large skillet or on a griddle over medium-high heat until the oil is shimmering.

Carefully place the shrimp in the pan in a single layer, making sure not to overcrowd them. Let them cook for ~2 minutes on the first side, without moving them, until they are opaque and have a nice sear.

Flip the shrimp and cook for another 1-2 minutes on the second side, until they are just cooked through. Be careful not to overcook them.

Finally, Finish with Garlic Butter and Lemon

Turn off the heat completely and add the unsalted butter and minced garlic to the hot pan with the shrimp. The residual heat from the pan will melt the butter and toast the garlic without burning it.

Swirl the pan or toss the shrimp until the butter is fully melted and the shrimp are coated. Squeeze in the fresh lemon juice, give everything one final toss, and season with a little more salt and black pepper if needed. Serve immediately.

Hibachi-Style Shrimp

prep time:10 minutes mins

cook time:5 minutes mins

total time:15 minutes mins

Hibachi shrimp is all about not overcooking them – 2 minutes per side max, then you kill the heat and add butter and garlic so the residual heat melts everything without burning. The lemon juice goes in last and creates this instant butter sauce that coats every shrimp.

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Ingredients

• ▢ 1 lb jumbo shrimp 16-20 count, peeled and deveined
• ▢ 2 tablespoons unsalted butter
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon neutral oil
• ▢ Kosher salt and black pepper to taste

Instructions

• Pat shrimp thoroughly dry with paper towels.
• Season shrimp on both sides with kosher salt.
• Heat neutral oil in large skillet over medium-high heat until shimmering.
• Place shrimp in single layer and cook 2 minutes until opaque with good sear.
• Flip and cook additional 1-2 minutes until just cooked through.
• Turn off heat, add butter and minced garlic to pan.
• Swirl pan until butter melts and coats shrimp.
• Add lemon juice, toss once more and season with salt and pepper.
• Serve immediately.

Notes

Do not overcrowd pan. Shrimp must be completely dry before cooking for best sear.