Hibachi-Style Garlic Butter Shrimp with Grilled Vegetables
Juicy shrimp sautéed in garlic butter served alongside charred hibachi-style grilled vegetables. This japanese-inspired seafood (low carb) ready in about 30 minutes pairs peeled and deveined large shrimp, unsalted butter, minced garlic cloves 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 4 tbsp unsalted butter
- 4 minced garlic cloves
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 large, cut into strips red bell pepper
- 1 cup sliced shiitake mushrooms
- 2 sliced green onions
- 1 tbsp fresh lemon juice
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat (around 425°F). Toss 1 sliced medium zucchini, 1 large cut red bell pepper, and 1 cup sliced shiitake mushrooms with 2 tbsp vegetable oil and 1/2 tsp black pepper. Grill the vegetables for 3-4 minutes per side until tender and slightly charred, then remove and set aside.
- Step 2: In a large skillet over medium heat, melt 4 tbsp unsalted butter. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes per side until shrimp turn pink and opaque.
- Step 4: Stir in 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp fresh lemon juice; cook for another 30 seconds to coat shrimp evenly.
- Step 5: Plate the shrimp alongside the grilled vegetables and garnish with 2 sliced green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hibachi-Style Garlic Butter Shrimp with Grilled Vegetables take to make?
Total time is about 30 minutes (15 min prep + 15 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 Hibachi-Style Garlic Butter Shrimp with Grilled Vegetables?
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 unsalted butter from drying out.
Can I substitute ingredients in Hibachi-Style Garlic Butter Shrimp with Grilled Vegetables?
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 Hibachi-Style Garlic Butter Shrimp with Grilled Vegetables 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.
Is Hibachi-Style Garlic Butter Shrimp with Grilled Vegetables low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
