Baked Shrimp Benihana Recipe
- Yield: 1 serving plate
- Servings: 1
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
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4 People rated this recipe
This information is per serving.
Baked shrimp Benihana recipe. This shrimp recipe belongs to Japanese cuisine. Very tasty! This appetizer goes well with guests because it is refreshing light. Quick, easy and super delicious. Can’t get any better than this.
Would you like to try Hibachi Shrimp with Vegetables?
Baked Shrimp Benihana Hibachi with Veggies Recipe
This is a very easy and healthy Japanese appetizer recipe.
Ingredients: 1 medium Vidalia onion, peeled and sliced, 2 medium zucchini, cut into chunks, 4 tablespoons (60 ml) olive oil, plus more for shrimp, 4 tablespoons (60 ml) soy sauce, plus more for shrimp, 2/3 pound (300 g) cooked shrimp, tails removed
Instruction: In a large wok, heat olive oil over medium-high heat. Add onion and zucchini and saute, stirring occasionally, for about 5 minutes. Pour in the soy sauce and continue cooking and stirring for a further 5 minutes or so.
Once vegetables get close to being done, heat a small drizzle of olive oil in a large nonstick skillet over medium-high heat. Arrange cooked shrimp in a single layer onto the hot skillet. Cook for about 1 minute, then drizzle the soy sauce over shrimp and flip them.
Continue cooking and turning until soy sauce begins to get crispy along edges of shrimp, for a further 1-2 minutes. Remove cooked shrimp from the skillet and combine with cooked vegetables.
Transfer shrimp and veggies mixture to serving plates. Serve hot. Are you looking for more delicious appetizers? Please visit our site magicskillet.com and search for appetizers
Baked Shrimp Benihana Recipe
- 4-5 uncooked large shrimp, shelled,deveined and flattened
- salt, to taste
- 1 teaspoon unsalted butter
- 1 teaspoon whipping cream
- 2 tablespoons soybean oil
- 1 tablespoon chopped fresh parsley
- juice of 1/2 lemon
- Benihana of Tokyo Ginger Sauce(see following recipe)
- mustard sauce (see following recipe)
- For Benihana Ginger Sauce:
- 1 small onion, sliced
- 1/2 cup (125 ml) soy sauce
- 1/4 cup (60 ml) vinegar
- 1 small piece fresh ginger
- For Mustard Sauce:
- 3 tablespoons dry mustard
- 2 tablespoons hot water
- 1 tablespoon sesame seed,toasted
- 3/4 cup (180 ml) soy sauce
- 1/4 garlic clove, crushed
- 3 tablespoons whipping cream
Sprinkle shrimp with salt. Set aside.
Combine butter and cream. Beat well.
Place griddle or large skillet over medium heat until hot. Oil griddle and add shrimp. Sauté until opaque,about 3 minutes on each side.
Remove shrimp and dot with the butter-cream mixture. Sprinkle with parsley and return to a griddle. Cook 1 to 2 minutes longer.
Squeeze lemon juice over baked shrimp and remove from griddle. Serve with ginger or mustard sauce.
Ginger Sauce for Baked Shrimp: Place all ingredients in blender and mix at high speed for 2 minutes, until ginger and onion are finely chopped.
Mustard Sauce for Baked Shrimp: In the small mixing bowl combine mustard and water to form a paste. Place in blender with remaining ingredients, except for cream and blend at high speed about 1 minute. Remove and stir in whipped cream.