Fire up your griddle and master Hibachi on Blackstone with this irresistible Hibachi Steak and Shrimp recipe! Quick, flavorful, and customizable, it’s perfect for weeknights or backyard gatherings. Plus, I’m sharing my pro tips for tender steak, juicy shrimp, and that signature hibachi flavor—better than your favorite Japanese steakhouse!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Prep: 20 min • Marinate: 10 min • Cook: 12 min • Total: About 40 min
Cuisine Inspiration: Japanese steakhouse vibes with a backyard twist
Dietary Info: Gluten-free (with the right soy sauce), low-carb, and high-protein
Key Flavor: Smoky, savory umami (=insane flavor) with a hint of sweetness
Skill Level: Beginner-Intermediate (Prep ahead, and you’ll flip like a pro!)
Why You’ll Love This Recipe (And Why It Works)
Cooking Hibachi on Blackstone is one of my favorite ways to turn a regular dinner into something fun and a little fancy—without the fuss. There’s something so satisfying about the sizzle of steak hitting the hot griddle and the rhythm of spatulas clinking as you stir and flip. My hubby’s a shrimp fanatic, while I stick to steak (hello, mild shrimp allergy), so this recipe’s a win-win. And my boys? Plates clean, every time—no leftovers, no complaints.
But wait—this isn’t just about the Hibachi Steak and Shrimp. We’re building the ultimate hibachi feast with four quick, easy recipes that come together for one unforgettable meal. Alongside the steak and shrimp, you’ll whip up flavorful Hibachi Fried Rice, tender, caramelized Hibachi Vegetables, and of course, the creamy, tangy Yum-Yum Sauce that ties it all together. And yes, I’m sharing my tried-and-true tips for each one—no guesswork, no stress!
What makes my version stand out? Timing is key—I’ll guide you step-by-step so everything finishes hot and ready at the same time. Plus, I’ve nailed the perfect soy-garlic-ginger marinade for the steak and shrimp, along with that buttery, golden-fried rice that’s just like the kind you crave from your favorite hibachi spot. Customize the veggies and adjust the seasonings to fit your crew’s tastes—this meal is all about making it your own.
So grab those spatulas, fire up your Blackstone, and let’s get cooking—no onion volcano required (unless you’re feeling extra fancy)!
Why We Love This Blackstone Hibachi Recipe
- Quick Dinner: Make this delicious meal in under an hour. Spend 20 minutes prepping, let it marinate for 10 minutes, then cook for 12 minutes – EASY!
- Four-in-One Recipe: This hibachi recipe includes the ingredients and directions for marinated steak and shrimp, yum yum sauce, hibachi veggies, and fried rice.
- Filling and Flavorful: There’s nothing like a meal of hibachi veggies, shrimp, and steak over perfectly fried rice – DELISH!
- Crowd-Pleaser: The flavors and ingredients of this recipe are rich and absolutely delicious, making everyone at the dinner table lick their plates clean!
Healthy Twist
A few tips to make this already healthy recipe even healthier!
- Butter Replacement: Omit the butter and use oil instead. Avocado oil is the healthiest choice, and olive oil isn’t far behind.
- Optional Sauce: Skip the yum yum sauce to reduce the calories and fat content.
- Soy Alternatives: Use low-sodium soy sauce or healthier alternatives like tamari, coconut aminos or liquid aminos.
Homemade Hibachi Ingredients
- Hibachi Steak | Use sirloin steak, NY strip steak, or flank steak. I used sirloin for mine, trimming the fat.
- Hibachi Shrimp | Peel and devein shrimp and remove the tails. Use fresh or thawed frozen shrimp; see Fresh Tips to thaw quickly.
- Oil and Butter | Sesame oil gives that signature hibachi flavor, but feel free to use avocado oil or another mild oil if preferred, and garlic butter brings it all together, Benihana style.
- Yum Yum Sauce | Drizzle the finished dish with creamy and delicious homemade Yum Yum Sauce! I’ll show you how to make homemade or buy a quality store-bought sauce.
- Hibachi Marinade | Soy sauce (or replace with Tamari, Liquid Aminos or Coconut Aminos), Onion and Garlic Powder, Salt and Pepper.
- Vegetables | For the Hibachi-style vegetables, you’ll need broccoli, onions, green onion, mushrooms, carrots and peas, and red peppers.
- Fried Rice | You’ll need day-old rice (Jasmine rice or Basmati work great); garlic, onion, green onion, egg, and oyster sauce.
How to Make Blackstone Hibachi
Step 1 | Make Yum Yum Sauce
If you are making your own homemade yum yum sauce, make it first.
Stir all the yum yum sauce ingredients in a small bowl, then place it in the fridge until you’re ready to serve the entire dish.
Chefs Tips
- Before starting the recipe, prep all ingredients – Slice, dice, chop, and measure your ingredients.
- Be sure to have the rice cooked and chilled, too!
- You can also use an outside BBQ and a cast iron skillet for less mess. After all the prepping, place the ingredients on a half-sheet baking pan to take to the grill.
Fave Flat-Top Hibachi Grill
- Large professional flat top surface
- This griddle is perfect for breakfast, lunch, and dinner (pancakes anyone?)
- Easy to clean
- Easy to assemble
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Step 2 | Marinate Hibachi Steak and Shrimp
In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. Next, trim the steak, pat it dry with paper towels, cut it into bite-size cubes or slices, and place it in a separate bowl.
Then, prepare the shrimp by deveining it, if necessary. Pat it dry with paper towels, and place it in another medium bowl.
Next, sprinkle half the dry seasonings mix over the hibachi steak and the other half on the shrimp. To each bowl, add a tablespoon of soy sauce, and toss the ingredients to combine. Allow the shrimp and steak to marinate for 10-20 minutes while preparing the Hibachi veggies and fried rice.
Step 3 | Hibachi Vegetables
See my post on making easy Benihana Hibachi Vegetables for full details; detailed instructions are in the attached recipe card below.
Let’s get started on this Blackstone hibachi recipe! Heat the Blackstone griddle or flat-top grill to about 400° F (205° C) and spread oil where you will be grilling the vegetables.
Grill the vegetables first, then move to a warm spot on the griddle or place on a plate, covered.
Pro Tip
- Slightly undercook your veggies on the grill, setting them aside while you finish the recipe. Then, toss them back on for a quick warm-up during the final minutes.
Step 4 | Grill Meat and Shrimp
Once your meat has marinated, drizzle the vegetable and sesame oil on the preheated 400° F (205° C) flat-top grill and smear with your spatula to cover the hot surface.
Place the steak on the grill in a single layer, cooking for 4-5 minutes per side. Cook for a little longer if you prefer a more well-done steak.
Pro Tip – Cooking the Meat
- Remember that meat continues to cook as it rests, so take it off a minute or two before your preferred doneness.
Stir fry the shrimp next to the steak during the last 2 minutes of the steak’s cooking time. Once the pink is gone and the shrimp turns opaque, they’re thoroughly cooked!
Toss the steak and shrimp together and top with a tablespoon of butter; go ahead and try flipping the shrimp like your favorite Japanese steakhouse restaurant.
Lastly, remove both from the grill to a plate, cover it with aluminum foil, and let it sit for 10 minutes while you prepare the tasty fried rice.
Fresh Tips
- If you use frozen shrimp for this recipe, run it under cold water to thaw and pat the shrimp dry with paper towels before adding it to the marinade.
- No flat-top grill? Heat a large cast iron skillet or wok over medium-high heat for 3-5 minutes until it’s nice and hot. Then, proceed with the recipe as directed.
- If using a flat-top grill, turn down the temp on an unused portion and place vegetables and fried rice in the back to keep warm while preparing other aspects of the dish.
Step 5 | Quick Hibachi Fried Rice
Ensure the rice is cooked and chilled in the fridge before diving in, I used white rice, but you can use brown rice. Day-old rice is best; it will be less mushy that way!
See my post on making easy Hibachi fried rice for full details; detailed instructions are in the attached recipe card below.
No Flat Top Grill, No Problem
If you don’t have a Blackstone griddle, try using an electric griddle, a large cast iron skillet or griddle on your stovetop OR use on the grill using a cast iron griddle or cast iron skillet!
Be sure to heat these cast iron pieces on the stovetop or grill for 3-5 minutes over medium-high heat until really hot!
Step 6 | Final Step, Serve!
Now, it’s time to plate and serve while the food is steamy hot! Place a serving of hibachi vegetables, fried rice, steak, and shrimp on each plate, or enjoy this easy recipe family-style. Top everything with a sprinkle of sesame seeds and sliced green onion for a beautiful presentation –
And don’t forget to drizzle on your homemade Yum Yum sauce!
If you love this recipe, try my Blackstone Chicken Fried Rice and these easy Smashburgers, plus our Mexican Street Corn Rice Bowls with all the tasty flavors of traditional Mexican Elotes.
Hibachi Grill Accessories
- Use what the Pro’s use!
- Made of stainless steel, for longevity
- Easy to clean
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Variations & Substitutions
- Hibachi Chicken: Chicken is a great replacement for either steak or shrimp. Prepare the meat the same as directed in this recipe. Make it all chicken, or swap just one protein.
- Favorite Veggies: If you don’t like something, leave it out, or swap it! Use green bell peppers rather than red or add summer squash, snow peas, bok choy, and napa cabbage, etc.
- Dairy-Free: Substitute your favorite high-heat oil for the butter to make this dairy-free. I like Avocado or Coconut oil.
- Gluten-Free Hibachi: The ingredients for this recipe are all naturally gluten-free. However, the sauces like soy, fish, and oyster sauce tend to contain traces of gluten, check the bottles.
- Low-Carb: Replace the fried rice with cauliflower rice for a low-carb version of this dish.
Tips for Two
This steak and shrimp hibachi recipe is written to serve about six people. Make the entire recipe, dividing it into airtight meal prep containers enjoying all week long. Or use the button on the recipe card to reduce the recipe to meet your needs.
Frequently Asked Questions
Hibachi cooking is a Japanese method typically involving protein, like chicken, steak, or seafood, and various vegetables cooked on a sizzling-hot, smooth iron surface, similar to a Blackstone griddle. Use a wok, electric griddle, or hot pan. Skilled chefs at some hibachi restaurants cook your meal right before you!
If you want that delicious hibachi restaurant flavor, cook veggies, meat, and rice with soy sauce, sesame oil, ginger, and garlic. The other two optional components of hibachi sauce are oyster or fish sauce and sometimes a splash or rice vinegar or a squeeze of lemon juice.
The two dishes are made using similar recipes and share some main ingredients, like soy sauce. However, the flavors are different. Hibachi meat may be slightly sweet, but it’s mainly savory and salty with notes of garlic. On the other hand, teriyaki shrimp or steak has a stickier sauce with a soy sauce base and added sugar to make it much sweeter and thicker.
Refrigerate – Once leftovers have cooled completely, store them in an airtight container in the refrigerator for up to four days.
Freeze Hibachi Leftovers – To keep them longer, place cooled recipe in a freezer-safe bag or airtight container, freeze 3-4 months.
Toss the ingredients into a hot skillet or griddle coated with a little oil and stir fry until heated. You can also quickly warm leftovers in the microwave. From frozen, allow to thaw in the fridge overnight and heat them in the microwave or skillet the following day.
What to Serve with Hibachi Steak and Shrimp Recipe
Best Drinks to Serve with Fabulous Hibachi Steak, Shrimp, and Vegetables
We love a fun and festive drink in our house; for the kids, serve this Blueberry Limeade Drink or Strawberry Refresher, and for the adults, serve our Pink Lemonade Vodka or this Blueberry Gin and Tonic.
How to Make a Homemade Strawberry Refresher
The Strawberry Refresher is a light non-alcoholic drink made with summer fresh strawberry syrup, lime juice and your favorite mixer. Perfect for a warm spring or summer day, refreshing and delicious.
Easy Blueberry Limeade Drink
Using a homemade blueberry syrup, make this easy, refreshing Blueberry Limeade drink, or use lemonade for a blueberry lemonade either way, this is a sweet and easy, non-alcoholic summer drink recipe!
Pink Lemonade Vodka Cocktail
Looking for a simple, homemade pink lemonade vodka cocktail? With a few simple ingredients this fresh and delicious all-natural pink lemonade vodka drink will become a summer favorite! This easy cocktail recipe can be made by the glass or by the pitcher!
Blueberry Gin Cocktail
Learn how to make this gorgeous, layered Blueberry Gin Cocktail or as I like to call it, Blueberry Gin Gin Fizz. Made with a layer of homemade blueberry syrup on the bottom, spicy ginger beer in the middle and topped with this beautiful gin. Easy steps to create this lovely ombré layered look by a simple "float" process.
Best Desserts to Serve with Hibachi and Fried Rice
A light dessert is a perfect way to end a terrific meal! Try this fluffy Italian Cream Puff Cake or my bright, refreshing Lemon Ricotta Cake Recipe. Cleanse the palate with this Lemon Gelato ice cream!
Best Italian Cream Puff Cake Recipe
This Italian Cream Puff Cake recipe is a giant light and airy cream puff and creamy, delicious filling, this cake is the perfect end to any meal!
Italian Lemon Ricotta Cake Recipe
You are going to love my Italian Lemon Ricotta Cake Recipe. This rich, moist cake is an easy cake recipe filled with rich lemon flavor and creamy ricotta that is an authentic Italian treat – made right in your kitchen. This easy lemon ricotta cake may look plain, but the taste is out of this world! An Italian cheesecake if you will!
More Asian-Inspired Recipes
- Flank Steak Marinade with Teriyaki and Fresh Ginger
- Homemade Honey Teriyaki Sauce Recipe
- Asian Marinated Grilled Pork Tenderloin Recipe
- Pad Kra Pao (Ground Pork Stir Fry)
- Korean Fried Chicken Bites
I hope you loved this Hibachi Steak and Shrimp Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Ingredients
Steak & Shrimp Ingredients
- 1 pound steak use NY Strip, Sirloin or Flank Steak, trimmed and cut into strips or chunks, patted dry
- 1 pound shrimp deveined, peeled, tail removed, rinsed and patted dry
- 1 tablespoon sesame oil regular or toasted
- 2 tablespoons butter divided
- ½ cup yum yum sauce store-bought or homemade (see notes)
- 2 tablespoons soy sauce divided, or use alternative, Tamari, Coconut Aminos, Liquid Aminos
- 2 teaspoons garlic powder replace with 2 cloves minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Hibachi Vegetables
- 1-2 cups broccoli florets
- 1 package mushrooms sliced or quartered, use favorite; button, shitake or Baby Bellas
- 1 large red bell pepper sliced thin
- 1 ½ large onion sliced thin, sweet or yellow onion (note, you'll use the rest of the second onion in the fried rice)
- 3 medium zucchini sliced into rounds, then halved
- 3-4 green onions whites and greens chopped and separated
- 1 tablespoon sesame oil toasted or regular
- 1 tablespoon butter replace with vegetable oil
- 3-4 cloves garlic minced
- 2 tablespoons soy sauce sub with Tamari, Coconut Aminos, Liquid Aminos
- Garnish with sesame seeds and green onion tops
Hibachi Fried Rice
- 3 cups cooked white rice Basmati or Jasmine, day-old rice is BEST! But at least make sure it's cold.
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons avocado oil or similar high heat, vegetable oil
- ½ large yellow onion diced, or your favorite onion
- 2 green onions diced, whites and greens separated
- 2 cloves garlic minced or pressed
- 1 cup peas and carrots frozen or fresh
- 1-3 large eggs beaten
- 2 teaspoons oyster sauce or sub with fish sauce, or omit if desired
- 2 tablespoons garlic butter recipe below
- black pepper to taste, garnish with sesame seeds and green onion tops and yum yum sauce
Instructions
- PRO TIP! Before starting the recipe, prep ALL of your ingredients; slice, dice, chop, measure your ingredients, and place on a half-sheet baking pan to take out to the grill!
Make Yum Yum Sauce (Optional)
- In a small bowl, stir together all yum yum sauce ingredients, stir a teaspoon of water in at a time until thin enough to drizzle.
Marinate Steak and Shrimp
- In a small bowl, stir together the garlic powder, onion powder, salt, and pepper.
- Trim steak, pat dry with paper towels, cut into bite-size cubes or slices, and place in a bowl. Devein, peel, and snap off tails of shrimp if necessary; see notes if frozen. Pat dry with paper towels, and place in a medium bowl.
- In the two medium bowls, sprinkle half the dry seasonings mix over the steak and the other half on the shrimp. To each bowl, add 1 tablespoon of soy sauce, and toss to combine. Allow to marinate for 10-20 minutes while preparing the veggies and fried rice.
Make Hibachi Vegetables
- Heat Blackstone or flat-top grill to about 400° F (200°C), and spread oil where you will be grilling the vegetables. See notes for how to make on a regular grill or stovetop.
- Saute garlic for 1 minute, then add the onions (and white parts of the green onions) and broccoli to the griddle; using a large spatula, stir fry for about 3-4 minutes until tender, then add the rest of the vegetables, saute for another 3-4 minutes, until crisp-tender.
- Top with butter, salt, pepper, and soy sauce, stir to combine. Remove to a plate and, cover, set aside. Or keep on warm part of the griddle. TOP TIP: slightly undercook the veggies before removing them, then add back to griddle when ready to serve, re-warming them and crisping them up.
Make Hibachi steak and shrimp
- Drizzle the vegetable and sesame oil onto the grill on the 400° F (200°C) flat-top grill and smear with your spatula. Place the steak on the grill in a single layer, 4-5 minutes per side. Cooking longer if more well-done steak is desired.
- Add shrimp next to the steak during the last 2 minutes of steak cooking time, tossing on the griddle until no longer pink and it turns opaque.
- Combine the steak and shrimp, top with 1 tablespoon of butter, and let melt. Remove to a plate and cover with foil, letting it sit while you make the fried rice.
Quick Hibachi Fried Rice
- Fluff the cooked rice and refrigerate it overnight to remove moisture for best results.
- Make Garlic Butter (optional) Mix room-temperature butter, minced garlic, and soy sauce to prepare the garlic butter.
- Preheat hibachi style grill to 400° F (200°C) or in a wok or large cast iron skillet, preheat skillet over medium-high heat for 5 minutes until hot.
- Saute diced onion, garlic, carrots, peas, and whites of green onion until golden brown, 3-4 minutes.
- Add cold rice and stir fry until crispy and hot, adding oyster sauce and soy sauce and incorporating into rice and vegetables.
- Scramble the eggs to the side of the rice, and combine into fried rice. Stir in garlic butter and season with salt and pepper. Remove and cover until ready to serve.
- If desired, drizzle with a little yum-yum sauce, sprinkle with sesame seeds, green onions and serve hot.
Notes
- Refrigerate – Once leftovers have cooled completely, store them in an airtight container in the refrigerator for up to four days.
- Freeze Hibachi Leftovers – Place the cooled recipe in a freezer-safe baggie or airtight container, and freeze 3-4 months.
- Reheating – Heat a lightly oiled skillet or griddle and stir fry the ingredients until heated. Alternatively, warm leftovers in the microwave. For frozen ingredients, thaw overnight in the fridge and heat in the microwave or skillet the next day
-
- Hibachi Chicken: Chicken is a great replacement for either steak or shrimp. Prepare the meat the same as directed in this recipe. Make it all chicken, or swap just one protein.
- Favorite Veggies: If you don’t like something, leave it out, or swap it! Use green bell peppers rather than red or add summer squash, snow peas, bok choy, and napa cabbage, etc.
- Dairy-Free: Substitute your favorite high-heat oil for the butter to make this dairy-free. I like Avocado or Coconut oil.
- Gluten-Free Hibachi: The ingredients for this recipe are all naturally gluten-free. However, the sauces like soy, fish, and oyster sauce tend to contain traces of gluten, check the bottles.
- Low-Carb: Replace the fried rice with cauliflower rice for a low-carb version of this dish.
Nutrition
Jenny
This looks delicious and nutritious!
Thank you!
Hayley Dhanecha
Delicious and wholesome recipe that is packed with flavours and textures too.
So glad you enjoyed it.
veenaazmanov
Definitely a Happy Meal in one Bowl. Burst of all the flavors and combination. My family to love this treat.
Haha! I love that!
Holley
This is such a fun and flavorful recipe! My entire family LOVED it!
Yay!! Love a mom win!
Shadi Hasanzadenemati
Oh wow, this looks so delicious. My family is going to devour it!
Thank you!
Elizabeth
Delicious recipe and a nice balance of protein, veggies, and carbs! Thanks for sharing.
Thank you!
Eliza
Fantastic flavors! Love this tasty steak and shrimp, and with zucchini season right around the corner this is going to be on regular rotation here this summer. The Yum Yum Sauce is so yummy!
Thank you so much for your kind words, Eliza!