Hibachi Steak and Shrimp Recipe

Hibachi steak and shrimp was the first thing I ever ordered at a Japanese steakhouse. I still remember the sizzle of the grill, the aroma of garlic butter, and the instant joy of that juicy steak paired with tender shrimp. This hibachi steak and shrimp recipe brings all that teppanyaki table excitement right to your stovetop or griddle. It’s bold, buttery, and ready in under 30 minutes—ideal for when you want restaurant flavor without the restaurant bill.

Why You’ll Love This Hibachi Steak and Shrimp Recipe

Hibachi steak and shrimp delivers two crowd-pleasing proteins in one pan—surf and turf done the Japanese-American way. It’s fast enough for weeknights and impressive enough for guests. The marinade is loaded with umami-rich soy, sesame oil, and garlic, while the butter-finished steak and shrimp make every bite melt in your mouth. Pair it with hibachi noodles or veggies for a full teppanyaki-style dinner that’s guaranteed to satisfy.

Ingredients With Quantity

This hibachi steak and shrimp combo uses simple but powerful ingredients:

• 1 lb sirloin steak, cut into bite-sized cubes
• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 3 tbsp unsalted butter, divided
• 2 tsp minced garlic
• Optional: 1 tsp grated ginger, 1 tsp smoked paprika, 1 tbsp teriyaki glaze

Use this mix to marinate both the steak and shrimp, then finish with a butter sear for restaurant-quality flavor. It pairs perfectly with our hibachi steak marinade for added depth or can be simplified for weeknight speed.

Hibachi Steak and Shrimp

• Author: Julie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Griddle
• Cuisine: Japanese-American

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Description

Bring the sizzle and flavor of a Japanese steakhouse to your kitchen with this bold, buttery hibachi steak and shrimp recipe. With juicy sirloin, tender shrimp, and a garlic-soy finish, it’s a restaurant-style surf and turf you can make in under 30 minutes.

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Ingredients

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• 1 lb sirloin steak, cut into bite-sized cubes
• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 3 tbsp unsalted butter, divided
• 2 tsp minced garlic
• Optional: 1 tsp grated ginger, 1 tsp smoked paprika, 1 tbsp teriyaki glaze

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Instructions

1. Marinate steak and shrimp separately with soy sauce, hoisin, sesame oil, garlic, and ginger. Let sit for at least 15 minutes.
2. Heat a griddle or cast iron skillet over medium-high heat.
3. Add 1 tbsp butter, then cook steak cubes for 3–4 minutes until browned. Move to side of pan.
4. Add another tbsp butter and shrimp; cook for 2 minutes per side until pink and curled.
5. In the final minute, add remaining butter and optional teriyaki glaze. Toss everything together until well coated.
6. Remove from heat and serve hot with hibachi noodles or rice.

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Notes

Avoid overcooking shrimp—it cooks fast. Use a meat thermometer for perfect steak doneness. Add hibachi veggies or steamed rice to turn this into a complete meal. This recipe also scales well for meal prep or entertaining.

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Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 190mg

Essential Tools for Hibachi Cooking

Hibachi steak and shrimp turns out best when you use the right tools. A flat-top griddle or large cast iron skillet is essential for that signature sear. Tongs help flip the steak and shrimp quickly, while a sturdy metal spatula makes tossing easier. A meat thermometer ensures your steak hits the ideal doneness. Keep a sharp knife handy for cubing steak, and use a mixing bowl for preparing the sauce. These are the same tools we recommend in our hibachi steak recipe to guarantee juicy, even cooking every time.

How to Make Hibachi Steak and Shrimp

Start by marinating your steak and shrimp separately with soy sauce, hoisin, sesame oil, garlic, and ginger. Heat your skillet or griddle over medium-high heat. Cook the steak cubes first—about 3–4 minutes—then move them to the side. Add shrimp and cook for 2 minutes per side until pink and curled. In the final minute, toss everything together with butter and optional teriyaki glaze. Remove from heat and serve with hibachi noodles or steamed jasmine rice for a full meal.

Swaps and Substitutions

You can easily adapt hibachi steak and shrimp to suit your dietary needs or preferences. Swap steak for chicken thighs or tofu for a leaner or vegetarian version. Use scallops instead of shrimp for a twist on the surf. For a soy-free marinade, try coconut aminos. Gluten-free? Use tamari in place of soy sauce. Not into hoisin? Skip it or sub with a bit of brown sugar and extra garlic. These swaps ensure this recipe fits into your weekly meal rotation just like our customizable hibachi chicken recipe.

What to Serve With Hibachi Steak and Shrimp

Hibachi steak and shrimp pairs perfectly with classic Japanese-inspired sides. Serve it over buttery Beer Barbecue Meatballs or with Cheesy Chicken & Broccoli Stuffed Shells for a balanced plate. Want a full steakhouse experience? Add fried rice, shredded cabbage slaw, or even a warm miso soup. Don’t forget the sauces—yum yum, spicy mayo, or ginger-soy sauce complement the bold umami flavors. This surf and turf duo also shines as the star of your next build-your-own hibachi bowl night.

Leftovers & Meal Prep Tips

Hibachi steak and shrimp stores beautifully, making it ideal for next-day lunches. Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat with a splash of butter or soy sauce. Avoid the microwave, which can dry out shrimp. For meal prep, divide the steak and shrimp into bowls with jasmine rice or hibachi noodles, add some steamed broccoli or carrots, and refrigerate. You’ll have delicious, protein-packed lunches ready for the week.

Common Cooking Mistakes to Avoid

Hibachi steak and shrimp is easy to mess up if you’re not careful. Don’t overcook the shrimp—it turns rubbery fast. Always pat your steak dry before cooking to get that perfect sear. Cook proteins in batches to avoid overcrowding, which causes steaming instead of browning. Skipping butter or garlic in the final step means missing out on the signature hibachi flavor. These tips apply across our recipes—from marinade prep to full hibachi plates—so follow closely for the best results.

Sauce Pairings for Extra Flavor

Hibachi steak and shrimp gets even better with the right sauces. A classic hibachi steak marinade works well as a post-grill drizzle when boiled. Want creamy contrast? Use yum yum sauce. Prefer brightness? Try a ginger soy dip or citrus-mirin glaze. You can also make a quick garlic butter sauce for richness. These sauces balance the umami of the meat and seafood while adding complexity to your plate.

Nutrition Benefits of Hibachi Steak and Shrimp

This hibachi steak and shrimp recipe is naturally low in carbs and high in protein. Steak provides iron and B vitamins, while shrimp offers lean protein and omega-3s. Using sesame oil adds healthy fats, and skipping sugary sauces keeps it light. Choose tamari for gluten-free prep. Round it out with veggies and you have a complete, macro-balanced meal ideal for clean eating or meal prep.

Cultural Context of the Surf & Turf Combo

Hibachi steak and shrimp blends the Japanese teppanyaki style with American surf-and-turf traditions. Teppanyaki chefs popularized the flat-top griddle method, combining dramatic flair with flavorful grilling. In the U.S., steak and shrimp became a restaurant staple, often served with buttery sauces and garlic-heavy marinades. This home-style recipe keeps the experience authentic but simple—bringing hibachi restaurant vibes right to your kitchen.

Best Occasions for Hibachi Steak and Shrimp

This hibachi steak and shrimp combo is perfect for date nights, family dinners, or special occasions like Valentine’s Day and birthdays. It also makes a great main dish for Japanese-themed dinner parties or summer grilling season. Serve with cold sake, ginger tea, or a light cucumber salad for an elevated but easy meal that feels festive.

Reader Tips and Variations

Readers love customizing this dish. Add bok choy, mushrooms, or zucchini to the skillet for more veggies. Marinate the steak with pineapple juice for extra tenderness. Spice lovers recommend rubbing steak with chili powder or brushing shrimp with sriracha before searing. And if you’re doubling the recipe, serve it with extra hibachi shrimp and noodles to stretch it into a crowd-pleasing feast.

Hibachi steak and shrimp brings together the best of both worlds—juicy steak and tender shrimp—finished with garlic, butter, and soy-based seasoning. It’s fast, flavorful, and far more affordable than takeout. Whether you’re cooking for two or prepping for a week of meals, this dish delivers on every level. Serve it with hibachi veggies, noodles, and your favorite sauce for a satisfying, teppanyaki-inspired dinner at home.

FAQs About Hibachi Steak and Shrimp