Hibachi Teriyaki Shrimp
Updated: Jul 24
I am enjoying my new Blackstone griddle so much! We had a blast whipping up this hibachi style teriyaki shrimp tonight! I made a quick teriyaki marinade and made extra for some zucchini as well! This was fast and delicious!
Here’s what you need: (serves 3-4)
2 lbs shrimp, raw, peeled and deveined
2 small to medium zucchini, sliced very thin
Brown rice to serve (optional)
1/3 cup lower sodium soy sauce
1/3 cup honey
3 T water
1 t minced garlic
1 t corn starch
1/2 t minced fresh ginger
Mix all ingredients for marinade together with a whisk. Rinse, drain and pat the shrimp dry. Place the shrimp in a bowl and pour about 3/4 of the marinade over shrimp. Stir and let sit 5-10 minutes. Meanwhile, place the zucchini slices in another bowl and pour remaining marinade over it and stir. Allow to sit 5-10 minutes as well. After the shrimp and veggies have marinated, drain it off. I used a colander for each separately. Prepare your griddle by heating it up to medium high heat and putting a little canola oil on surface of griddle. Put zucchini slices on one half of the griddle and cook quickly, flipping several times. Cook until crisp tender... it only takes a couple minutes since it’s sliced thin. Remove and put on platter and cover with foil. On the other half of the griddle, cook your shrimp, allowing to cook a minute before flipping that first time . The shrimp will cook quickly. Remove and add to platter to serve! Garnish with green onion or chives. Yum!