Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Hibachi Shrimp



HIBACHI SHRIMP
Japanese Steakhouse Copycat Recipe

Serves 4

1 pound jumbo shrimp
1/4 lemon, seeded
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil

In a pan over medium high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger. Add in the shrimp, add fresh ground black pepper, and a squeeze of lemon.

Saute the shrimp for about 2 minutes on each side.  Remove one, cut to make sure its cooked all of the way through, and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper.