Hibachi Shrimp Stir Fry
This is a low carb, healthy version of what I usually order at a hibachi restaurant, plus Hibachi Shrimp Stir Fry is a recipe that cooks in only 10 minutes!
You can make this in a wok, large skillet, or an outdoor griddle like a Blackstone or any flat top grill.
Typically your hibachi restaurant dinner comes with mushrooms, zucchini, and onions and is all dipped in yum yum sauce.
So that’s exactly what we are doing with my copycat version.
How to make Hibachi Shrimp Stir Fry
First pat a pound of jumbo shrimp dry with paper towels and put them in a bowl.
Then add 1/3 cup of teriyaki sauce, the kind with no high fructose corn syrup is preferred.
Also add some soy sauce, garlic, and ginger.
Next slice an onion, some mushrooms, and a zucchini.
Preheat your wok, skillet, or griddle to medium/ medium high heat.
Then add some cooking oil of choice along with the onions, mushrooms, kosher salt, pepper, and crushed red pepper flakes.
Cook the mushrooms and onions for 4 to 6 minutes, stirring a few times.
Then add the sliced zucchini and the shrimp with all the marinade.
This will cook another 4 to 6 minutes, stirring a few times.
Cook time will depend on your heat level and also if you are using a wok, skillet, or griddle.
Typically the griddle will take less cooking time because of the larger space.
Serve Hibachi Shrimp Stir Fry with yum yum sauce for dipping!
I just used a store bought sauce to make it super easy.
This dish really brings so much flavor for how simple it was to make!
If you like Hibachi Shrimp Stir Fry, you might also like these recipes…
Chicken Teriyaki Ramen Stir Fry
Red Curry Shrimp Noodles
Shrimp Pad Thai Soup
Blackstone Griddle Hibachi Recipes
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Hibachi Shrimp Stir Fry
Hibachi Shrimp Stir Fry is an easy and healthy recipe, it can be cooked in a large skillet, wok, or the Blackstone griddle or flat top grill!
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 1/3 cup teriyaki sauce (I used the kind with no high fructose corn syrup)
- 2 tablespoons soy sauce
- 5 to 6 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste (optional)
- 2 to 3 tablespoons cooking oil of choice
- 8 ounces mushrooms sliced
- 1 onion sliced
- kosher salt, pepper, crushed red pepper flakes
- 1 zucchini sliced
- yum yum sauce for dipping
Instructions
-
Pat the shrimp dry with paper towels. Put them in a bowl along with the teriyaki sauce, soy sauce, garlic, and ginger (if using). Toss until combined.
-
Preheat a wok, large skillet, or outdoor griddle to medium/medium high heat for a few minutes. Add some cooking oil of choice along with the mushrooms, onions, kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 6 minutes, stirring a few times.
-
Add the shrimp with the marinade and zucchini, cook 4 to 6 more minutes mixing together and stirring. Serve with yum yum sauce for dipping.
My new cookbook is now available, check it out HERE!
