• Lisa Jarvis

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)


Marinade:

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!




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