* 12 ounces shrimp peeled and deveined (tails on or off is your preference!) * 2 tablespoons olive or canola oil * 2 teaspoon soy sauce * 1 wedge lemon
**White Sauce (hibachi shrimp sauce)**
* ¼ cup mayonnaise Kewpie mayo is my favorite for Japanese food * 1 teaspoon sugar * 1 teaspoon sriracha * 2 teaspoons rice vinegar * ½ teaspoon toasted sesame oil
**INSTRUCTIONS**
1. Sauce: combine all ingredients in a small bowl. Taste, and adjust seasonings to your liking. Refrigerate until ready to use. 2. Hibachi Shrimp: Preheat a large skillet (12-inches or so) to medium-high heat with the oil until very hot. Add the shrimp in one layer and cook for 2 minutes until the shrimp starts to brown. Flip the shrimp and sprinkle all over with the soy sauce and lemon juice. Continue to cook until browned on both sides, maybe one or two minutes more. 3. Serve the shrimp with rice and/or veggies drizzled with the white sauce. Enjoy!
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[FULL RECIPE](https://mytherapistcooks.com/hibachi-shrimp/)
**Hibachi Shrimp**
* 12 ounces shrimp peeled and deveined (tails on or off is your preference!)
* 2 tablespoons olive or canola oil
* 2 teaspoon soy sauce
* 1 wedge lemon
**White Sauce (hibachi shrimp sauce)**
* ¼ cup mayonnaise Kewpie mayo is my favorite for Japanese food
* 1 teaspoon sugar
* 1 teaspoon sriracha
* 2 teaspoons rice vinegar
* ½ teaspoon toasted sesame oil
**INSTRUCTIONS**
1. Sauce: combine all ingredients in a small bowl. Taste, and adjust seasonings to your liking. Refrigerate until ready to use.
2. Hibachi Shrimp: Preheat a large skillet (12-inches or so) to medium-high heat with the oil until very hot. Add the shrimp in one layer and cook for 2 minutes until the shrimp starts to brown. Flip the shrimp and sprinkle all over with the soy sauce and lemon juice. Continue to cook until browned on both sides, maybe one or two minutes more.
3. Serve the shrimp with rice and/or veggies drizzled with the white sauce. Enjoy!