My goal for my family has always been, “What dinners do we all love that I can serve up really easily?” This can be difficult with young children, but fake takeout is always a good bet for nighttime dinners.
This version of hibachi shrimp is made in 10 minutes, and the same method I use to cook shrimp can be used with vegetables of your choice. I serve this with rice, but quinoa or farro are also great options for bed of shrimp and white sauce.
Preparation: 15 minutes Cooking: 5 minutes Serving: 4
- 1 shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 teaspoons soy sauce 1 large lemon wedge (about half a lemon)
- cup mayonnaise (Kewpie Mayo is best for Japa-nese food!)
- 1 teaspoon sugar
- 1 teaspoon sriracha
- 2 teaspoons unseasoned rice vinegar
- teaspoon toasted sesame oil
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In advance, make the sauce. Mix all ingredients in a small bowl. Taste, and adjust seasonings to your preference. It can be stored in the refrigerator for up to a week.
For shrimp, heat a large skillet (12 inches or so) to medium-high heat with oil. When oil shimmers, add shrimp in a single layer and cook for 2 minutes, until shrimp begin to turn brown.
Flip the shrimp and drizzle with the soy sauce and lemon juice.
Continue cooking for an additional 1-2 minutes, until shrimp are cooked through and slightly golden on both sides. Serve shrimp with rice, vegetables (see note below) and white sauce.
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To make this recipe, I make the white sauce in advance and chop up some vegetables for a side dish, then store in the fridge until I’m ready to cook.
To make this entire meal in 30 minutes or less (in this order), star the rice, heat 2 skillets for the vegetables and shrimp, and cook them separately in the same way above: about 7 minutes for the vegetables and 4 minutes for the shrimp. Everything should be done around the same time; Dish and serve!
Vegetables that work great with this method are onions, zucchini, mushrooms, and peppers. I buy frozen shrimp when I see them for sale, any size, and keep them in the freezer for exactly that meal. Note that very large shrimp may take a little longer to cook. The on or off tails are absolutely what you prefer: shrimp look very nice when cooked with the tails but that’s where the tail prawns end for me.