You know what I love more than eating dinner at a Japanese Steakhouse? Eating a Japanese Steakhouse dinner at HOME. Don’t get me wrong, I love to eat out. Especially the part where someone is cooking for me for a change and there’s no clean up! But, Japanese Steakhouses are expensive! And if my kids are with us, they won’t eat the salad or the soup and then I’m “forced” to eat it for them and then I basically end up waddling out after our meal. So why go out when you can make a Japanese Steakhouse-Style Shrimp Dinner at home?

When I first began cooking Japanese Steakhouse food at home, my daughter wasn’t convinced that it would be as tasty as going out. She asked me if I was going to do the tricks and she was totally disppointed when I told her no. I guess that the “show” really is half of the experience of eating at a JSH. While I can’t promise you any onion volcanoes here, I can promise you super tasty, restaurant-quality food.

The shrimp was also my favorite hibachi dinner to get when ordering at a JSH. But the shrimp can easily be substituted out for steak or chicken. I would recommend cooking them the same way, only changing the cooking times for the appropriate protein (shrimp will cook a lot faster than chicken or steak). Now let’s get started!

Let me show you how I made this Japanese Steakhouse-Style Shrimp Dinner 👇🏻

Mise En Place:

This meal is rather easy to make. I know that the ingredient list and the instructions do look a bit daunting, but it is, after all, a 3 course meal. Before starting, I would definitely recommend making sure that you have your “mise en place” ready to go. If you’ve never heard that term before, it’s French and translates to “everything in its place.” Meaning, have everything ready to go. Everything chopped, condiments pulled out. No searching through the pantry for items as your cooking. Find one of those carts that they use at the JSH if you need to. Haha! That would be so awesome. I think my daughter would be less upset about the lack of tricks if I made an entrance to cook like they do. 

So while this Japanese Steakhouse-Style Shrimp Dinner recipe isn’t technically difficult, it does move fast. For most of the cooking time, I had 3 burners going at the same time.  I’d recommend starting the rice first. You could even cook your white rice ahead of time and just pull it out when you’re ready. Your rice won’t suffer if it has to sit for a little bit while you’re finishing the shrimp or the veggies. For the cooking of the rice, I used a wok. If you don’t have a wok, a large non-stick skillet will work great as well.

(Funny story, I actually bought my wok at IKEA years ago. You’d never think about buying a wok at IKEA, but it seemed like such a quality wok that I bought it and about a decade later, I still have it and still use it!)

Here’s the finished product 👆🏻. It’s a pretty big batch of rice (probably more than 6 servings, but who’s counting, right?!). I used 5 TBSP of low-sodium soy sauce. You definitely want low-sodium soy sauce so you rice isn’t swimming in salt. I like a good amount of soy sauce in my rice, plus I wanted this pretty color. I probably could have even added another TBSP or two. So please feel free to use whatever your own preference may be. 

Here is a picture of the finished product of the zucchini and onions. Cook the onions first so they will have those nice carmelized edges and the zucchini is still crisp. Notice in the directions, I call for the zucchini to be cut batonnet-style. I knew that this particular cut had a name, but I’ll be honest and say that I had to look up what that name actually was. 😂

Mmmm… and finally, the shrimp. Altogether, the shrimp only takes about 6-8 minutes to cook. Cook the shrimp in 1 TBSP of vegetable oil over high heat in a hot skillet. You don’t want to fully cook the shrimp, just get a nice pink sear on both sides. Then you wanna add all of the yummy sauce stuff- the butter, garlic, teriyaki sauce, soy sauce and lemon juice.

Toss the shrimp around in the skillet, get those shrimpies all nice and coated in the sauce. Leave them alone so the sauce can reduce and thicken slightly and the shrimp can get a nice carmelized sear on them, about 1-2 minutes. Then flip them and let the same thing happen to the other side. Try and make sure that your shrimp are all cooking in one layer so that they all get that nice texture to them, don’t overcrowd. If you have to cook them in 2 batches, just divide up the ingredients and start cooking the shrimp while you start the rice.

This dinner was a total crowd-pleaser! Well, yeah, my daughter would have also enjoyed a little more flare with my cookery, but she’s a tough cookie. 

Enjoy!!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comments section.

These are some of the recommended products that I used to create this delicious recipe! These are not only products that I use, but products that I love.

Print Recipe

Japanese Steakhouse-Style Shrimp Dinner

Why go out when you can make your very own Japanese Steakhouse-Style Shrimp Dinner at home? This dinner is just as tasty as the restaurant version and you won’t be forced to watch another onion volcano!

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

Servings

Ingredients

For the Shrimp-

• 1 1/2 LB Shrimp, peeled and deveined
• 2 TBSP Low-Sodium Soy Sauce
• 2 Garlic Cloves, minced
• 2 TBSP Unsalted Butter
• 1/2 Lemon, juiced
• 1 TBSP Teriyaki Sauce
• 1 TBSP Vegetable Oil
• Black Pepper

For the Zucchini & Onions-

• 2 Large Zucchini, batonnet cut
• 1 Medium Onion, sliced
• 2 TBSP Soy Sauce
• 2 TBSP Teriyaki Sauce
• 1 TBSP Vegetable Oil
• 1 TBSP Sesame Seeds, toasted *I used 1/2 Black, 1/2 white
• Black Pepper

For the Fried Rice-

• 1 Cup Long Grain White Rice, rinsed
• 3 Large Eggs, whisked
• 1/2 Medium Onion, diced
• 3 Garlic Cloves, minced
• 2 Cups Frozen Peas
• 2 Cups Shredded Carrots
• 1 TBSP Sesame Oil
• 5 TBSP Low-Sodium Soy Sauce
• 3 TBSP Unsalted Butter, divided
• Sliced Green Onion, optional for serving

Prep Time 10 Minutes Cook Time 30 Minutes Servings Servings Ingredients For the Shrimp- 1 1/2 LB Shrimp, peeled and deveined 2 TBSP Low-Sodium Soy Sauce 2 Garlic Cloves, minced 2 TBSP Unsalted Butter 1/2 Lemon, juiced 1 TBSP Teriyaki Sauce 1 TBSP Vegetable Oil Black Pepper For the Zucchini & Onions- 2 Large Zucchini, batonnet cut 1 Medium Onion, sliced 2 TBSP Soy Sauce 2 TBSP Teriyaki Sauce 1 TBSP Vegetable Oil 1 TBSP Sesame Seeds, toasted *I used 1/2 Black, 1/2 white Black Pepper For the Fried Rice- 1 Cup Long Grain White Rice, rinsed 3 Large Eggs, whisked 1/2 Medium Onion, diced 3 Garlic Cloves, minced 2 Cups Frozen Peas 2 Cups Shredded Carrots 1 TBSP Sesame Oil 5 TBSP Low-Sodium Soy Sauce 3 TBSP Unsalted Butter, divided Sliced Green Onion, optional for serving

Instructions

Cooking the Rice-

1. Cook the rice according to package directions. Allow to cool.
2. Add 1 TBSP butter to a wok over medium-high heat. Add eggs and scramble. Remove to a bowl.
3. Add 1 TBSP butter to the wok again and add the diced onion. Cook 2-3 minutes until the onions begin to soften.
4. Add shredded carrots and garlic to the onions. Cook for 2-3 minutes until the carrots begin to soften, but are still crisp. Add peas and cook for 1 minute just to take the chill off.
5. Add the white rice to the veggies in the wok. Stir everything together.
6. Add the soy sauce, sesame seed oil, 1 TBSP butter and the cooked egg. Mix well together.
7. Spread the rice out around the wok and the woks sides, patting it down so it will crisp up. Allow to cook 1-2 minutes undisturbed and then stir. Repeat once or twice more until you get desired crispness on rice. Top with green onions, if using. Rice can hang out and wait for you to finish cooking the shrimp and veggies.

Cooking the Zucchini-

1. Add 1 TBSP of vegetable oil to a large skillet over medium-high heat. Add the sliced onion and cook until it softens and slightly browns, about 3-4 minutes.
2. Add zucchini and cook for 2 minutes until zucchini starts to soften.
3. Add the teriyaki and soy sauce and turn up the heat to high to reduce the sauce and carmelize the veggies. Cook for about another 2 minutes.
4. Remove from heat and season with black pepper and top with toasted sesame seeds.

Coooking the Shrimp-

1. Heat 1 TBSP of vegetable oil in a large skillet over high heat. Add shrimp and cook for 2 minutes on each side.
2. Add butter, garlic, black pepper, soy sauce, teriyaki and the lemon juice. Toss the shrimp around to coat in the sauce.
3. Let the shrimp sit (undisturbed) in the sauce over high heat for another 1-2 minutes per side. You want to develop a nice carmelize sear on the Shrimp so make sure they are cooking spread out in one layer.

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