Shrimp Benihana

Restaurant-style hibachi shrimp the way Benihana does it on the teppanyaki grill, recreated at home on a hot griddle. The technique is what makes this restaurant move work: peeled shrimp get seared briefly, removed, cut into bite-sized pieces, then finished with a quick butter-cream emulsion and a squeeze of lemon right at the end.

The two-stage cook is the trick the home version usually misses. Searing the shrimp whole first develops the right outside char without overcooking the inside; cutting them into bites before the final 1 to 2 minute finish lets the butter-cream coat every surface and the lemon brighten everything in seconds. Try to do it all at once and the shrimp turn rubbery before the butter sauce sets.

Keep the griddle hot. Teppanyaki cooking depends on consistent high heat, and a cool surface steams seafood instead of searing it. A heavy cast-iron griddle is the closest you’ll get to a Benihana grill at home.

Pro Tips

• Use large 16/20 shrimp so they don’t overcook in seconds.
• Pat the shrimp completely dry before they hit the griddle; wet shrimp steam.
• Serve with the classic Benihana ginger sauce (grated ginger, soy sauce, vinegar, garlic) for dipping.
• Pair with hibachi-style fried rice, zucchini and onion for a full restaurant meal at home.

Variations

• Add a quick squirt of garlic butter along with the cream for richer flavor.
• Top with toasted sesame seeds for nutty crunch.
• Substitute scallops or chicken using the same technique.