The Secret to JUICY Hibachi Shrimp on the Griddle

Ingredients

• 1 pound Large Shrimp (peeled, deveined, shells saved for stock)
• 2 tablespoons Kosher Salt (for brine)
• 1 tablespoon Granulated Sugar (for brine)
• 4 cups Water (for brine)
• 4 tablespoons Unsalted Butter (room temperature, cut into cubes)
• 2 cloves Garlic (minced)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• ½ teaspoon Freshly Cracked Black Pepper
• ¼ cup Yum Yum Sauce (for serving, recipe on website)

Instructions

1. Make Shrimp Brine

   In a large bowl combine 4 cups water, 2 tbsp kosher salt, and 1 tbsp sugar. Whisk until fully dissolved. Add the peeled shrimp, stir to coat, cover with plastic wrap and refrigerate for 15–20 minutes.

   Time: PT5M

2. Prepare Garlic Butter

   In a food processor place 4 tbsp room‑temperature butter, 2 minced garlic cloves, 1 tbsp soy sauce, and ½ tsp cracked black pepper. Pulse until smooth and slightly creamy. Transfer to a small bowl, cover, and refrigerate to firm.

   Time: PT5M

3. Dry Shrimp

   Remove shrimp from the brine, discard the liquid, and pat each shrimp dry with paper towels.

   Time: PT2M

4. Preheat Flat Top

   Heat the flat top grill or cast‑iron skillet over high heat until very hot (about 400°F). Lightly spray with oil.

   Time: PT5M

   Temperature: 400°F

5. Sear Shrimp – First Side

   Arrange shrimp in a single layer, sprinkle a pinch of kosher salt and cracked pepper. Cook for 1–2 minutes until the edges turn pink and the underside is lightly browned.

   Time: PT2M

   Temperature: 400°F

6. Flip and Baste

   Flip the shrimp, add a dollop of the prepared garlic butter, and let it melt, coating the shrimp. Cook another 1–2 minutes until fully pink and opaque.

   Time: PT2M

   Temperature: 400°F

7. Plate and Serve

   Transfer the shrimp to a serving platter, drizzle any remaining garlic butter, and serve with yum yum sauce on the side.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

0g