Sizzling Hibachi Shrimp and Vegetables
Skip the restaurant and make Hibachi Shrimp and Vegetables at home. In about 30 minutes you'll have a delicious dish with tender shrimp, mushrooms, carrots, bell peppers, and broccoli in savory, salty and sweet Asian inspired sauce. It'll be better than at any restaurant and at a fraction of the price.
Servings: 4 servings
Calories: 374kcal
Ingredients
- ¼ cup reduced sodium soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 3 tablespoons toasted sesame oil divided
- 1 teaspoon cornstarch
- 1 large carrot peeled and cut in matchsticks, about 1 cup
- 1 red bell pepper cut in matchsticks, about 1 cup
- 8 ounces mushrooms sliced
- 1 medium head of broccoli cut in florets, about 3 cups
- 4 garlic cloves chopped
- 1 tablespoon of minced ginger root
- 2 pounds of large shrimp peeled and deveined.
- 2 scallions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- In a small bowl combine the soy sauce, hoisin sauce, oyster sauce, 1 tablespoon sesame oil, and cornstarch. Stir until the cornstarch dissolves. Set aside.
- In a large sauté pan over medium heat, add 1 tablespoon of the sesame oil. Add the carrots, red bell peppers and mushrooms. Sauté for 3 to 4 minutes. Remove the vegetables to a serving platter and cover with foil. Set aside.
- Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Remove the broccoli from the pot and drain on a paper towel lined plate. Place on the platter with the other vegetables. Cover lightly with foil to keep warm.
- In the same sauté pan, add the remaining sesame oil. Add the garlic and ginger root and sauté for 30 seconds.
- Add the shrimp and sauté for about 2 minutes per side. Add the sauce and toss with the shrimp. Cook for about another minute. Add the shrimp to the platter with the vegetables. If there is any sauce in the pan, pour it over the vegetables.
- Sprinkle the hibachi shrimp and vegetables with the scallions and sesame seeds. Serve.
Video
Notes
- Prep all the ingredients before starting to cook.
- Don't overcook the shrimp or it will be rubbery.
- Create some hibachi restaurant fun at home with this squirting boy dispenser. It's just like the one the chef uses for the oil.
- I always make a pot of my fluffy rice to go along with the shrimp hibachi.
Nutrition
Serving: 1/4 of recipe | Calories: 374kcal | Carbohydrates: 23.5g | Protein: 48.4g | Fat: 11.5g | Saturated Fat: 1.6g | Cholesterol: 324mg | Sodium: 1075mg | Fiber: 4g | Sugar: 8.2g