Hibachi Shrimp And Vegetables Recipe

Name: Hibachi Shrimp And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 -30 shrimp; 2 tablespoons butter; 1 tablespoon soy sauce; 2 teaspoons lemon juice; 1 teaspoon olive oil; 1 onion, sliced; 1 zucchini, sliced; 2 tablespoons butter; 1 tablespoon soy sauce; 1 teaspoon olive oil

Servings: persons

20 -30 shrimp
2 tablespoons butter
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon olive oil
1 onion, sliced
1 zucchini, sliced
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon olive oil

1
Remove shells and tails from shrimp.
2
Slice onion and zucchini.
3
Place 2 pans on the stove and turn them to medium-high heat.
4
Drizzle olive oil into both of the pans.
5
Wait about 3 minutes for pans to become hot.
6
Add butter, shrimp, and vegetables into separate pans.
7
Add soy sauce and lemon juice.
8
Stir regularly.
9
After 6 minutes or until hot throughout, turn off heat for vegetables.
10
After 4-6 minutes or until pink throughout, turn off heat for shrimp.
11
Combine on plate and enjoy!

636

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 -30 shrimp, 2 tablespoons butter, 1 tablespoon soy sauce, 2 teaspoons lemon juice, and more.

Yes, Hibachi Shrimp And Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hibachi Shrimp And Vegetables

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