Hibachi Shrimp on the Griddle

Bring the Japanese Steakhouse to Your Backyard

If you’ve ever sat at a hibachi grill and watched the chef expertly toss shrimp in garlic butter while flames shot into the air, you know how unforgettable that flavor is. Now, you can bring that bold, buttery, restaurant-quality experience to your own backyard with this Hibachi Shrimp on the Griddle recipe. The secret is in the details: a quick shrimp brine for unbeatable texture and a homemade garlic soy butter that melts into every bite.

Whether you’re using a Blackstone griddle, Camp Chef, or any flat-top grill, this recipe is your ticket to that classic teppanyaki-style flavor with a fresh-off-the-grill touch.

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Why You’ll Love This Hibachi Shrimp Recipe

• Juicy and Firm Shrimp thanks to a 30-minute brine that enhances texture and flavor.
• Savory Garlic Butter loaded with fresh garlic and umami-packed soy sauce.
• Fast Cook Time – Shrimp cooks in under 6 minutes on the hot griddle.
• Perfect Pairing – Serve with homemade or store-bought Yum Yum Sauce for a full hibachi experience.
• Versatile – Serve it with fried rice, noodles, or grilled vegetables for a complete meal.

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Ingredients You’ll Need

Shrimp Brine

• 1 quart cold water
• 2 tablespoons kosher salt
• 2 tablespoons granulated sugar

Shrimp

• 2 pounds large shrimp (peeled and deveined, tails on or off)
• 2 tablespoons avocado oil or other high-heat oil
• 1–2 tablespoons soy sauce (optional, for added flavor on the griddle)
• Black pepper to taste (optional)
• Lemon wedges for garnish (optional)

Garlic Butter

• 4 sticks (1 pound) unsalted butter, softened
• 15 garlic cloves, peeled
• 1/4 cup soy sauce

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How to Make Hibachi Shrimp on the Griddle

Brine the Shrimp

The brine is what sets this shrimp apart from ordinary grilled shrimp. It keeps the texture firm and succulent, so don’t skip it.

1. In a large bowl, stir together the water, salt, and sugar until fully dissolved.
2. Add the shrimp to the brine and refrigerate for 30 minutes.
3. Drain the shrimp and pat them dry with paper towels before cooking.

Make the Garlic Butter

1. In a food processor, combine the garlic cloves and soy sauce. Blend until the garlic is finely minced.
2. Add the mixture to softened butter and stir until fully combined. You can store this in the fridge, but let it soften before using.

Preheat the Griddle

1. Heat your griddle to medium-high, around 375°F–425°F.
2. Lightly coat the surface with avocado oil to prevent sticking.

Cook the Shrimp

1. Place the shrimp on the hot griddle in a single layer.
2. Let them sear for 1–2 minutes without moving them, then flip.
3. Add several tablespoons of the garlic butter and toss the shrimp to coat.
4. Optional: Splash with soy sauce and cook another 2–3 minutes until the shrimp are opaque and lightly charred.
5. Transfer to a serving platter and serve immediately.

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Serving Suggestions

These hibachi shrimp pair beautifully with:

• Yum Yum Sauce – The creamy, tangy dip adds the perfect finishing touch.
• Hibachi Fried Rice – With egg, green onions, and a touch of sesame oil.
• Grilled Hibachi Veggies – Zucchini, onion, mushrooms, and carrots are classic.
• Garlic Noodles – Slippery, buttery, and loaded with garlic flavor.
• Asian Slaw – A crisp contrast to the richness of the shrimp.
• Miso Soup – Light and savory for a well-balanced meal.
• Steamed White Rice – Simple and traditional.
• Lo Mein Noodles – Tossed with soy, sesame, and vegetables.
• Egg Rolls or Spring Rolls – Add a crunchy appetizer.
• Seaweed Salad – A refreshing, tangy side.

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Variations

Make this recipe your own with these twists:

• Spicy Shrimp – Add a dash of sriracha or chili flakes to the garlic butter.
• Citrus Garlic Butter – Add lemon zest or lime juice to the garlic butter for a citrus punch.
• Teriyaki Glaze – Brush the shrimp with teriyaki sauce during the last minute of cooking.
• Shrimp & Scallops Combo – Add scallops alongside the shrimp for a deluxe surf plate.
• Shrimp Skewers – Thread the shrimp onto skewers for easier flipping on the griddle.
• Herb Garlic Butter – Mix in fresh parsley, chives, or thyme to the garlic butter for an herbaceous boost.
• Low-Sodium Option – Use reduced-sodium soy sauce in the butter and skip the extra soy drizzle.
• Pineapple Hibachi – Add chunks of pineapple to the griddle for a sweet-savory combo.
• Coconut Garlic Butter – Add a touch of coconut milk to your garlic butter for a tropical take.

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Tips for Success

• Use jumbo shrimp for best results on the griddle. They won’t overcook as quickly.
• Pat the shrimp dry after brining so they sear instead of steam.
• Don’t overcrowd the griddle. Cook in batches if needed.
• Make extra garlic butter. It’s fantastic on rice, noodles, vegetables, or even grilled steak.

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Make-Ahead and Storage

• Garlic Butter: Make it days in advance and store in an airtight container in the refrigerator. Let soften before use.
• Brine: Mix it fresh before each batch. Brining more than 30–40 minutes may start to affect the texture.
• Leftovers: Store cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat gently on a skillet or griddle.