Hibachi Shrimp on the Griddle
Juicy, restaurant-style hibachi shrimp cooked on a griddle and smothered in garlic soy butter. Perfectly brined for tender texture and paired best with Yum Yum Sauce.
Ingredients
- 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 finishing
- 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
Instructions
- In a large bowl, stir together water, salt, and sugar until fully dissolved.
- Add shrimp and refrigerate for 30 minutes.
- Drain and pat shrimp dry with paper towels.
- In a food processor, blend garlic cloves and soy sauce until smooth.
- Stir the garlic-soy mixture into softened butter until fully combined.
- Set aside (refrigerate if making ahead, then soften before use).
- Heat the griddle to medium-high (375°F–425°F).
- Lightly coat with oil.
- Place shrimp on the griddle in a single layer.
- Sear undisturbed for 1–2 minutes, then flip.
- Add 3–4 tablespoons of garlic butter and toss to coat.
- Optional: Splash with soy sauce and cook 2–3 more minutes until opaque and slightly charred.
- Remove from heat and serve immediately.
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