Pan-Seared Shrimp with Garlic-Hibachi Butter Sauce

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

Succulent shrimp pan-seared to perfection and finished with a rich garlic-ginger hibachi butter sauce. This japanese-inspired seafood ready in about 20 minutes blends large shrimp, peeled and deveined, unsalted butter, fresh garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 10 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb large shrimp dry with paper towels and season lightly with salt and black pepper on both sides.
  2. Step 2: Heat a large skillet over medium-high heat and add 2 tbsp unsalted butter. Once melted and hot, add the shrimp in a single layer and cook for 2 minutes on one side until edges turn pink and slightly crisp.
  3. Step 3: Flip the shrimp and cook for another 1-2 minutes until opaque and cooked through; remove shrimp from skillet and set aside.
  4. Step 4: Reduce heat to medium and add remaining 2 tbsp unsalted butter, 4 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Sauté for 1-2 minutes until fragrant and the garlic is golden but not burnt.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp lemon juice, and 1 tsp sesame oil, cooking for 30 seconds until the sauce thickens slightly.
  6. Step 6: Return the shrimp to the skillet and toss in the sauce until fully coated and heated through, about 1 minute.
  7. Step 7: Remove from heat and garnish with 2 thinly sliced scallions before serving immediately.

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Frequently asked questions

How long does Pan-Seared Shrimp with Garlic-Hibachi Butter Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Shrimp with Garlic-Hibachi Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Shrimp with Garlic-Hibachi Butter Sauce?

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 Pan-Seared Shrimp with Garlic-Hibachi Butter Sauce 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 Pan-Seared Shrimp with Garlic-Hibachi Butter Sauce?

Japanese seafood 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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