Hibachi Shrimp Recipe

Name: Hibachi Shrimp
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 340 g (3/4 lb.) frozen wild raw pink shrimp (20/40 count), thawed; 2 limes, juice; 15 mL (1 tbsp.) hoisin sauce; 15 mL (1 tbsp.) water; 10 mL (2 tsp.) unsalted butter; To taste, pepper

Ingredients

340 g (3/4 lb.) frozen wild raw pink shrimp (20/40 count), thawed
2 limes, juice
15 mL (1 tbsp.) hoisin sauce
15 mL (1 tbsp.) water
10 mL (2 tsp.) unsalted butter
To taste, pepper

	PREP TIME 5m	COOK TIME 5m	TOTAL TIME 10m
YIELD 4 servings

Instructions

Pat shrimp dry between two paper towels.
In a small bowl, combine juice of one lime, hoisin sauce, and water.
In a non-stick skillet set over high heat, melt butter.
Add shrimp, season generously with pepper, and cook for 1 minute. Flip shrimp, add sauce, and continue cooking for 1 to 2 minutes, or until liquid evaporates and shrimp are nicely caramelized.
Pour remaining lime juice and serve over Asian noodles and sautéed vegetables.

Dinner