Grilled Shrimp and Steak Hibachi Skewers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp and tender steak marinated with savory hibachi sauce, grilled to perfection on skewers for a delightful smoky flavor. This japanese-inspired bbq & smoked ready in about 25 minutes pairs large shrimp, cut into 1-inch cubes sirloin steak, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tbsp brown sugar until sugar dissolves.
  2. Step 2: Add 12 large shrimp and 8 oz sirloin steak cubes to the marinade, toss gently, and refrigerate for 30 minutes to 1 hour for flavors to meld.
  3. Step 3: Preheat grill to medium-high heat (around 400°F). Thread shrimp and steak alternately onto soaked wooden skewers.
  4. Step 4: Brush 2 tbsp vegetable oil over the skewers and grill for about 3-4 minutes per side until shrimp turn pink and steak is cooked to desired doneness, turning once.
  5. Step 5: Remove from grill and sprinkle 1 tsp sesame seeds and 2 sliced green onions on top before serving for added texture and freshness.

Frequently asked questions

How long does Grilled Shrimp and Steak Hibachi Skewers take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Shrimp and Steak Hibachi Skewers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.

Can I substitute ingredients in Grilled Shrimp and Steak Hibachi Skewers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Shrimp and Steak Hibachi Skewers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Shrimp and Steak Hibachi Skewers?

Japanese bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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