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Hibachi-Style Shrimp

prep time:10 minutes
cook time:5 minutes
total time:15 minutes
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.