Introduction
The hibachi steak and shrimp recipe brings together the best of both worlds—tender beef and juicy shrimp—cooked over high heat with garlic butter, soy sauce, and hoisin. Inspired by Japanese steakhouses, this surf and turf combo is all about bold flavor and quick cooking. Hibachi-style means searing meat fast and hot to lock in flavor, and that’s exactly what happens here. This protein-packed dish is low in carbs, high in satisfaction, and fits perfectly into a balanced diet. Serve it with hibachi veggies or noodles for a complete homemade hibachi experience.
Table of Contents
Why You’ll Love This Hibachi Steak and Shrimp
The recipe is perfect for any night of the week—quick enough for dinner in under 30 minutes, yet impressive enough for guests. You’ll only need one hot skillet or griddle to cook it all, which means easy prep and minimal cleanup. The steak comes out juicy and caramelized, while the shrimp cooks to a perfect pink in just minutes. It’s endlessly customizable too—pair with hibachi chicken or use hibachi steak marinade for a deeper flavor profile. This is hibachi made simple, fast, and family-approved.
Ingredients with Quantity for Hibachi Steak & Shrimp
To make delicious hibachi steak & shrimp, gather these basic but powerful ingredients:
- 1 lb sirloin steak – cut into 1-inch cubes (or substitute flank steak)
- 1 lb shrimp – peeled, deveined, and tails removed
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp minced garlic
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
This base delivers tons of flavor, and you can always switch up the sauces. Want extra heat or sweetness? Try teriyaki or ginger sauce, or explore different combos to pair with hibachi shrimp recipes you’ve already mastered.
Print
Hibachi Steak and Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
The hibachi steak and shrimp recipe brings together the best of both worlds—tender beef and juicy shrimp—cooked over high heat with garlic butter, soy sauce, and hoisin. Inspired by Japanese steakhouses, this surf and turf combo is all about bold flavor and quick cooking.
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb shrimp, peeled, deveined, tails removed
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp minced garlic
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your griddle or skillet to 400°F and drizzle with sesame oil and vegetable oil.
- Add steak, season with salt and pepper, and sear for 4–5 minutes per side.
- Add shrimp and cook for 1–2 minutes until pink.
- Stir in garlic, soy sauce, hoisin, and butter.
- Toss everything to coat, cook 1 minute, then remove from heat.
- Let rest for 5–10 minutes and serve with hibachi veggies, noodles, or rice.
Notes
Use teriyaki or ginger sauce instead of hoisin for a twist. Add mushrooms or zucchini for extra veggies. Substitute scallops or add hibachi chicken for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 190mg
Keywords: hibachi steak and shrimp, surf and turf, Japanese dinner, hibachi combo, Benihana copycat
Essential Hibachi Steak & Shrimp Tools for Cooking
The hibachi steak and shrimp comes together quickly, so having the right tools makes a big difference. If you own a Blackstone griddle, you’re all set. No griddle? A large cast-iron skillet works perfectly. You’ll also want a pair of tongs for flipping shrimp and steak evenly, a wide spatula for stirring, and a few prep bowls to keep your ingredients organized. These tools not only help speed up the cooking process but also make it easier to execute multiple elements of a hibachi dinner—like prepping hibachi veggies or tossing in cooked rice or noodles.
How to Make the Hibachi Steak and Shrimp
The hibachi steak and shrimp is all about fast, high-heat cooking. Start by preheating your griddle or skillet to 400°F. Drizzle on sesame oil and vegetable oil. Place the steak on the hot surface and season with salt and pepper. Cook for 4–5 minutes per side until browned and cooked to your liking. Add the shrimp and sauté for 1–2 minutes until pink. Then stir in garlic, soy sauce, hoisin, and butter. Toss everything together for about a minute until the sauce coats every piece. Remove from heat and let rest for 5–10 minutes. Serve with hibachi noodles or fried rice.
Swaps and Substitutions of Hibachi Steak and Shrimp
The hibachi steak and shrimp is highly adaptable to your pantry and preferences. If you don’t have hoisin sauce, substitute teriyaki or ginger sauce for a different flavor twist. Not a fan of shrimp? Swap in scallops or add in hibachi chicken for more variety. For extra veggies, toss in mushrooms, onions, or zucchini while cooking. You can also marinate the steak ahead using this hibachi steak marinade for deeper flavor. Whether you’re going for high-protein or full flavor, this surf and turf combo gives you room to play.
What to Serve with the Hibachi Steak and Shrimp
The hibachi steak and shrimp pairs well with all your favorite Japanese-style sides. Serve it with a bowl of fried rice, or toss it over buttery hibachi noodles for a full meal. Add a scoop of hibachi veggies like sautéed zucchini, onions, and mushrooms to round out the plate. Looking to build a family-style dinner? Offer a side of hibachi chicken or even a helping of seasoned rice with a drizzle of Yum Yum sauce. This dish is incredibly versatile and can be adapted to your taste and appetite.
Conclusion
The hibachi steak and shrimp is the ultimate at-home surf and turf experience. It’s fast, flavorful, and endlessly satisfying, whether you’re cooking on a griddle or in a skillet. With simple ingredients and flexible add-ons, you can whip up a Japanese steakhouse-style meal any night of the week. Try it once, and it’ll become a go-to recipe—especially when paired with hibachi shrimp, veggies, or a rich steak marinade. This recipe proves that great flavor doesn’t have to be complicated.
FAQs About the Hibachi Steak and Shrimp
What seasoning do they use for hibachi?
The hibachi steak and shrimp is seasoned simply with salt, pepper, garlic, and soy sauce. Some chefs also use a splash of sesame oil and a bit of hoisin or teriyaki for added depth.
What type of steak is used for hibachi?
The hibachi steak and shrimp is best made with sirloin, but flank or ribeye also work well. These cuts cook fast and stay juicy when seared on high heat.
What sauce do they use for hibachi?
The hibachi steak and shrimp often features soy sauce, hoisin sauce, and garlic butter as the base. Many people enjoy dipping in Yum Yum or ginger sauce for extra flavor.
Is steak and shrimp hibachi healthy?
The hibachi steak and shrimp can be a healthy meal—it’s high in protein, low in carbs, and can be cooked with minimal oil. Pair it with veggies instead of noodles to make it even lighter.
What to season shrimp with for hibachi?
The hibachi steak and shrimp uses soy sauce, garlic, sesame oil, and black pepper to season the shrimp. These flavors complement each other and sear beautifully over high heat.
Why does hibachi steak taste so good?
The hibachi steak and shrimp tastes amazing because of the high-heat sear, garlic butter, and savory sauces like soy and hoisin. These ingredients caramelize quickly and create bold, umami-rich flavors.
