This is the "star" of the recent "Cookin' With the Wuff" telecom cooking event with Vrghr,  Shottsy85, and Malvir. Wuffy wanted to create something special for them, to help raise their spirits, and both of them love to order this dish (especially with the accompanying "YumYum" sauce). So what better way to make someone happy, than to show them how to create a favorite dish at home so they can enjoy it anytime they wish?

The recipes below include a "hibachi sauce" for the shrimp, a "hibachi dust" combination of herbs and spices to sprinkle on the shrimp as they're frying, and of course, the YumYum sauce to drizzle or dip things in. We served this with some nice, fluffy white rice made in the Instant Pot. Wuffy has posted that recipe before, but it's so quick and easy that wuff will just add it in here again.

IMPORTANT: Hibachi Shrimp goes FAST once the cooking begins! You've got to have all your "Mise En Plas" aka prep work done and ready to reach for without delay once the frying starts. If you divert your attention to something else than the shrimp, BAD THINGS are going to happen!

So wuff is going to lay out the instructions & ingredients with this in mind.

This is a super-easy dish to create as long as you've got your prep done and keep yourself focused on the task at hand. And the flavor is wonderful!

Vrghr included a little Veggie side dish, and some hearty Chicken Fried Rice along with this so the meal had some nice variation. If you get these at your friendly Teppanyaki place, they almost always include some fried rice along with a choice of beef, chicken, or vegetarian options to accompany this. So this little combo was wuffy's way of bringing the restaurant home for his friends.

Of course, there's nothing wrong with featuring this dish on its own. It certainly won't disappoint.

ENJOY (makes ~4 servings)

INGREDIENTS:
For the "YumYum" sauce:
1 C (or more) good Mayonaise
2 TBS Ketchup
1 TBS Melted Butter
1 TBS Honey or Maple Syrup
2 tsp Unseasoned Rice Vinegar
1 tsp Toasted Sesame Oil
1 tsp Sriracha Sauce (adjust more or less for your personal spiciness desires)
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Smoked Paprika
1/2 tsp ground White Pepper (can sub ground black pepper, but white is better here)
Water, as needed

For the "Hibachi Dust" spice mix:
1/2 tsp Garlic Powder (or granulated garlic)
1/2 tsp Onion Powder
1/2 tsp Paprika (hot or sweet, your choice depending like for spiciness)
3/4 tsp White Pepper (can sub ground black pepper, but try to get the white - nicer flavor in this dish)
1 tsp kitchen Salt
OPTIONAL: 1/4 tsp Ground Ginger
OPTIONAL: 1/8 tsp to a pinch of Cayenne pepper (if you like a bit of kick)

For the "Hibachi Sauce":
1/4 C Mirin
1 TBS Light Soy Sauce
1 tsp Toasted Sesame Oil
1/2 tsp Ginger Paste
1/2 tsp Garlic Paste

1 lb Raw peeled & de-veined Shrimp (Tails on or off, your choice), about 31 count to the pound
1 Lemon, cut in half at the equator
1-2 TBS Grape Seed or other neutral high smoke point oil (like Peanut, Canola, etc)

DIRECTIONS:
Make the YumYum sauce a day (or more) ahead:
(This sauce is best if it has time to rest and combine flavors at least over night)
In a medium container, mix all the YumYum ingredients together. The initial taste is a little stronger than some places serve it. You can "dilute" the flavors to your preference by adding a bit of Mayo and stirring it in, then tasting again.
If the sauce is too thick, add water in 1/2 TBS increments and stir in until the desired thickness is reached.
Cover or place in a squirt bottle and refrigerate until needed

On cooking day, remove the sauce from the fridge and stir it up. Check for thickness and adjust with a bit of water as above, if necessary.

Make the "Hibachi Sauce" seasoning liquid:
Combine all the "Hibachi Sauce" ingredients in a small container that you can use to drizzle sauce over the frying shrimp. Position within easy reach of the Skillet or Wok and let stand to meld flavors while you make the "Hibachi Dust" and prep the shrimp

Make the "Hibachi dust" spice mix:
Combine all the "dust" spices in a small bowl or other container that you can reach into to grab pinches out for sprinkling on the shrimp. Position it within easy reach of your skillet or wok

Ready a plate to receive and serve the cooked shrimp. Don't leave them in the skillet or they will over-cook and get tough.

Position your half lemon conveniently within reach of your wok or skillet.

Prep your shrimp: If using frozen shrimp, ensure they are completely thawed, then drain off ALL the liquid and pat them dry with paper towels. You don't want any clinging water to hit the hot oil and spatter! If using fresh shrimp, make sure they are peeled and de-veined, and check for any moisture and pat it dry. You can leave the tails on or take them off as desired.

NOTE: Do NOT use a non-stick skillet (or wok) for this dish. The high cooking heat can damage the coating and release harmful fumes.

Place a skillet or wok over high heat. When it is hot enough for a couple drips of water to "dance" and skitter rapidly across the surface, quickly add the 2 TBS of oil and swirl to coat.
Immediately add the shrimp. The shrimp should lay flat and not pile up across the surface. If there are too many shrimp for the pan, make them in 2 batches.
Sprinkle the top of the shrimp with a couple pinches of your "Hibachi dust" and watch to see the shrimp changing color from the bottom up. It will happen fairly quickly.
When the color change is about 1/2 way through the shrimp, flip them to the other side and sprinkle on another couple pinches of the "Hibachi Dust" seasoning.
Wait about 10-15 seconds, then drizzle some of your "Hibachi Sauce" over the shrimp. You want to get a nice steam and sauce going, but not so much it looks like you're boiling them in the sauce.
Allow the shrimp to finish cooking (same pink color all the way through) with (hopefully) a wee bit of darker, crispy bits at the edges.
Quickly remove the shrimp to the waiting serving plate and squeeze some of the fresh lemon over the top.

Turn off your stove (unless making a second batch) and serve the hot shrimp immediately.

You can either drizzle a bit of your YumYum sauce over the served shrimp or offer it on the side for dipping

!DEVOUR!

PS: For fluffy Instant Pot rice
1 C long grain rice (basmati, jasmine, etc), RINSED until the water runs clear!
1 C warm Water
1 TBS Butter (melted in the water)
1 tsp Salt
Add all the pot, secure the lid, and cook at high pressure for 8 minutes. When the pin drops, remove the lid, fluff the rice, and enjoy!