If you’ve ever sat around a sizzling hibachi grill, you know the magic—steak searing, shrimp flipping, and garlic butter melting into everything. This hibachi steak and shrimp recipe brings all that bold, buttery flavor straight to your home kitchen—no tricks, no teppanyaki table required.
Whether you’re planning a weeknight dinner or a fun family meal, this dish is quick to cook, packed with umami, and downright satisfying. In this guide, we’ll break down the steak, the shrimp, the signature sauces, and the simple seasoning that makes it all sing. Let’s get that skillet hot—it’s hibachi night at home.
Table of Contents
Hibachi Steak and Shrimp Recipe
Ingredients
Equipment
Method
- Pat steak cubes and shrimp dry. Season both with salt, pepper, garlic powder, and onion powder.
- Heat a skillet over high heat. Add 1 tbsp butter and 1 tsp sesame oil. Sear steak in batches for 1–2 minutes per side until browned. Remove and set aside.
- In the same skillet, add garlic and another tbsp butter. Add shrimp in a single layer and cook 1–2 minutes per side until opaque.
- Drizzle shrimp with 1 tbsp soy sauce and optional lemon juice or sake. Stir to coat and cook 30 seconds more. Remove from pan.
- Return steak to pan. Add remaining soy sauce and optional mirin. Toss to glaze meat, scraping up pan bits.
- Serve steak and shrimp over rice or noodles. Garnish with sesame seeds or scallions. Serve Yum Yum and Ginger Sauce on the side if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Hibachi Steak and Shrimp Recipe Inspired by Family Nights
Back in San Antonio, Friday nights meant one thing: backyard grill time. My dad fired up the charcoal while Mom whipped up garlic butter shrimp that could outshine any restaurant plate. That was my first taste of what would later become this hibachi steak and shrimp recipe—flavor-packed, sizzling hot, and made with real love.
I didn’t grow up with a fancy flat-top grill, but that didn’t stop us from getting those caramelized edges and buttery bites at home. It was all about the cast iron skillet, a good marinade, and moving fast once the heat hit. The sound of steak searing and the scent of sesame oil still brings me back.
Now, I cook this recipe for my family just outside Austin, keeping those backyard vibes alive. If you’re a fan of that bold hibachi flavor, don’t miss my Hibachi Chicken Recipe—it’s another skillet classic packed with punch.
Why This Recipe Works at Home
You don’t need a teppanyaki table to get that restaurant-style result. This hibachi steak and shrimp recipe works because it’s all about technique—high heat, quick cook times, and simple ingredients that shine.
Here’s why it’s perfect for home cooks:
- No special equipment needed—just a hot pan
- Ready in under 30 minutes
- Flexible enough for swaps like chicken or tofu
- Pairs easily with fried rice, noodles, or stir-fried veggies
Once you get your timing down, you’ll have dinner on the table faster than takeout. The balance of savory steak, buttery shrimp, and sweet soy glaze makes this one a go-to.
For another quick weeknight hit, try my Popcorn Chicken Recipe—crispy, flavorful, and made for dipping.
How to Make the Best Hibachi Steak
Hibachi Steak and Shrimp Recipe Starts with the Right Cut
To nail the flavor and texture in this hibachi steak and shrimp recipe, start with a great cut of beef. The most popular choices for hibachi steak include:
- Top sirloin – affordable, tender, and holds up to high heat
- Ribeye – rich with marbling and extra flavor
- Filet mignon – premium choice for extra tenderness
Cut your steak into bite-size cubes for quick cooking and better caramelization. Let it come to room temperature first—this helps the meat cook evenly and develop that classic sear.
Pat the steak dry before it hits the pan. You want it to sizzle, not steam. And don’t overcrowd the skillet. Give the steak room to brown properly.
Looking for another cheesy, flavor-loaded recipe? Try my Taco Bell Chicken Quesadilla—it’s a hit when you’re craving bold and saucy.
What Sauce Do They Put on Hibachi Steak?
The signature sauce for hibachi steak is a quick mix of:
- Soy sauce
- Garlic (minced or paste)
- Butter
- Sesame oil
- A splash of mirin or rice vinegar
This sauce adds salty, sweet, and umami-rich layers that coat the steak perfectly. Add it in the last minute of cooking so it reduces and clings to the beef.
Want to level up the flavor? Deglaze the pan with a splash of sake or beef broth. That leftover fond? Scrape it up into the sauce—it’s pure flavor gold.
And if you’re into low-carb comfort food, my Chicken Crust Pizza is an unexpected favorite—high protein, high satisfaction.
Hibachi Shrimp Like the Pros
What Sauce Do Hibachi Chefs Use on Shrimp?
When making a solid hibachi steak and shrimp recipe, the shrimp deserve just as much love as the steak. The secret? Garlic butter—and lots of it.
Hibachi chefs typically cook shrimp in:
- Unsalted butter
- Minced garlic
- Soy sauce
- A splash of lemon juice or sake (optional)
Melt the butter first, then toss in the garlic to bloom for a few seconds. Add shrimp in a single layer and cook quickly—about 1 to 2 minutes per side. Drizzle with soy sauce toward the end to build that glossy finish.
Keep the heat high so the shrimp sear, not steam. They should be just opaque and lightly golden. Overcooked shrimp go rubbery fast, so watch them closely.
If you’re craving something sweet and spicy on the side, check out my Hot Honey Chicken—it’s all about bold contrast and sticky heat.
What Seasoning Do You Use for Hibachi?
Unlike some over-seasoned dishes, hibachi is all about simple, clean flavors. You don’t need a spice cabinet overload—just balance.
Here’s a basic hibachi seasoning blend:
- Kosher salt
- Cracked black pepper
- Garlic powder
- Onion powder
- Optional: chili flakes or grated ginger
Sprinkle your seasoning before the shrimp go in the pan so the spices lock in during the sear. A tiny dash of sesame oil at the end gives that nutty aroma found in most restaurant versions.
This same blend works beautifully on vegetables too—zucchini, mushrooms, onions, or broccoli.
Looking for more creamy comfort? Dolly’s Chicken and Stuffing Casserole is a great side dish to pair with hibachi shrimp.
Serve It Right – Hibachi at Home
What Are the Two Sauces They Give at Hibachi?
When you sit down at a hibachi grill, two little sauce dishes always show up. They’re not just extras—they complete the hibachi steak and shrimp recipe experience.
Here’s what they are:
- Yum Yum Sauce: A creamy, slightly sweet pink sauce made with mayo, ketchup, garlic powder, and a touch of paprika. Some versions add rice vinegar or melted butter.
- Ginger Sauce: A thinner, bold-flavored sauce made from soy sauce, fresh ginger, garlic, onions, and vinegar. It’s tangy, punchy, and amazing with shrimp or veggies.
You can make both at home in under 10 minutes or grab high-quality store-bought versions. The sauces store well in the fridge and double as dips for everything from steak to fries.
Want something unexpected to pair on the side? My Pickle Pizza might surprise you—it’s briny, cheesy, and a bold contrast to hibachi flavors.
Plating, Pairings & Tips for a Full Hibachi Experience
Presentation and pairings take this dish from good to great. A full hibachi-style meal hits all the notes—protein, carbs, veggies, and sauce.
Tips to complete your plate:
- Serve the steak and shrimp over fried rice or hibachi noodles
- Add sautéed veggies like zucchini, onions, and mushrooms
- Drizzle with Yum Yum sauce or serve sauces on the side
- Garnish with sesame seeds or chopped scallions
And for a drink? My Dairy-Free Matcha Latte adds a cool, earthy contrast to all that hot skillet action.
Once plated, it’s not just dinner—it’s dinner and a show.
Looking for more comfort drinks and easy sips like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
FAQs About Hibachi Steak and Shrimp Recipe
What sauce do they put on hibachi steak?
The classic sauce used on hibachi steak is a mix of soy sauce, garlic, sesame oil, and butter. Sometimes chefs add mirin or a touch of sugar for sweetness. In your hibachi steak and shrimp recipe, add this sauce at the end of cooking to glaze the meat and boost flavor without overpowering it.
What seasoning do you use for hibachi?
Hibachi relies on simple, balanced seasonings. A basic mix includes salt, black pepper, garlic powder, and onion powder. You can add chili flakes for heat or sesame seeds for texture. This blend brings out the natural flavors in the steak, shrimp, and veggies without masking them.
What sauce do hibachi chefs use on shrimp?
For shrimp, hibachi chefs typically use a buttery garlic soy sauce. It’s made by melting butter, blooming fresh garlic, then adding soy sauce and a touch of lemon or sake. It cooks quickly and sticks to the shrimp without making it soggy—perfect for replicating that classic hibachi flavor at home.
What are the two sauces they give at hibachi?
The two famous sauces are Yum Yum Sauce and Ginger Sauce. Yum Yum is creamy and mildly sweet, while Ginger Sauce is thin, sharp, and packed with bold flavor. Both complement the richness of steak and the delicate texture of shrimp in any hibachi steak and shrimp recipe.
Conclusion – Bring the Hibachi Experience Home
This hibachi steak and shrimp recipe brings the fun of teppanyaki-style cooking right to your kitchen—no chef hat required. With just a hot skillet, bold sauces, and a few simple seasonings, you can create that unmistakable hibachi flavor in under 30 minutes.
The key isn’t fancy tools—it’s heat, timing, and balance. Tender steak, buttery shrimp, savory sauces, and crisp veggies come together fast, making it perfect for weeknights or backyard grill nights alike.
Pair it with fried rice or noodles, drizzle on that Yum Yum sauce, and you’ve got a restaurant-style meal that tastes like a celebration.
And if you’re still hungry for comfort food with big flavor, don’t miss my Hot Honey Chicken or Dolly’s Chicken and Stuffing Casserole.
