I am ecstatic to be sharing this recipe! This is one of my all time favorites! And you can only make it during vidalia onion season so now’s our chance! (I’ve tried using other onions, it’s not the same. Don’t even botha’.)
If you’ve ever been to a Hibachi restaurant, then this dish should look pretty familiar. It’s obviously not as complex as the massive mound of deliciousness that they serve up with their ninja knife skills, but the flavor resemblance is uncanny! I don’t even miss the fried rice and yum yum sauce when I’m eating this dish! And it’s a great craving fix for when I don’t feel like spending the time and money at a Hibachi restaurant 🙂
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HIBACHI SHRIMP AND VEGGIES
228 calories per serving
Other than the amazing flavor and low calories, my third favorite thing about this dish is how quick it is to whip together. The prep work takes about 5 minutes and the cooking process is about 10, so this is a perfect weeknight dinner.
Side note: The recipe below is for a serving size of 4. If you’re making this dish for less than that, I would recommend cutting the recipe down so that you’re only making what you need. This dish is much better fresh than leftover! Leftover shrimp doesn’t have the best first impression…
Start by thawing your frozen, cooked shrimp, by placing in a colander and allowing cold water to run over top of them until thawed. Remove tails once thawed. I used 31/40 SeaMazz frozen shrimp that was fat free, so for this dish I used 28 pieces of shrimp, or 7 per serving.
Next up, prep your veggies. You’re going to cut a medium sized vidalia onion into thin strips and 2 medium zucchini into thin chunks. Then preheat a skillet (or Steel Wok) over medium high heat and add 4 Tbsp olive oil. Once hot, add in your onion and zucchini and sauté for 5 minutes. Add in 4 Tbsp of soy sauce and continue to cook veggies.
In a separate skillet, add a small drizzle of olive oil and cook over medium high heat. You will need a skillet that is large enough to arrange your shrimp in a single layer, or you can prepare the shrimp in multiple batches. They only take 2 minutes to cook so you can add the cooked shrimp to the veggies while you finish cooking the rest!
Add the thawed shrimp to the skillet with oil and cook for 1 minute. Add one drop of soy sauce onto each shrimp then continue to cook and flip for an additional 1-2 minutes, until soy sauce begins to get crispy along the edges of the shrimp.
Mix all ingredients together and enjoy! 🙂
- 1 medium vidalia onion, sliced
- 2 medium zucchini, cut into small, thin chunks
- 4 Tbsp olive oil, plus a little extra for shrimp
- 4 Tbsp soy sauce, plus a little extra for shrimp
- 12 oz thawed, cooked shrimp, tails removed (I used SeaMazz frozen, fat free, 31/40, tail on shrimp. 12 oz=28 shrimp so each serving is 7 shrimp)
- Preheat a skillet or wok over medium high heat and add olive oil.
- Toss in onion and zucchini and sauté for 5 minutes. Add in soy sauce and continue to cook until tender, about 5 more minutes, stirring occasionally.
- Once the veggies get close to being done, prepare another skillet over medium high heat that is large enough for your shrimp to be in one layer (or you can prepare the shrimp in batches if you need to).
- Add in a small drizzle of olive oil to the pan then arrange shrimp in a single layer.
- Cook for about 1 minute, then add one drop of soy sauce to each shrimp and flip. Continue to cook and flip until soy sauce begins to get crispy along edges of shrimp (about 1-2 minutes).
- Add all ingredients together and serve immediately.
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!