Hibachi Shrimp At Home Better Than Benihana | Plus Colossal Shrimp! (Hibachi At Home)

You can make Hibachi Shrimp at home even better than Benihana for a fraction of the cost! In this video, we’ll learn how to make both hibachi AND colossal shrimp! We’ll go over what kind of shrimp to use; why brining shrimp at home makes your shrimp even more juicy and succulent than the Japanese Steakhouse version; how to use leftover shells to make a very versatile stock; and what sauce to serve hibachi shrimp with! Yes, I just ended on a preposition! But none of that matters because after we learn to make hibachi and colossal shrimp at home, you’ll never need to waste your money at a teppanyaki restaurant ever again! So, forget Benihanas, you can make this hibachi at home recipe much better, much cheaper, and much faster!
This video is dedicated to Angela Roberts, who requested it and gave me the idea! Thanks, Angela!
Recipe document: docs.google.com/document/d/1q...
For the Hibachi Garlic Butter recipe, check out this video:
• Benihana Garlic Butter...
For sauces to serve with Hibachi Shrimp, check out these videos:
Ginger Dipping Sauce: • Benihana Ginger Dippin...
Yum Yum Sauce (Shrimp Sauce): • Benihana Yum Yum Sauce...
Special Ingredients:
Safflower Oil: geni.us/lyUxCJd
Diamond Brand Kosher Salt: geni.us/YCUSn
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/UaUygE
Induction Cooktop: geni.us/3EYpArE
John Boos Work Table: geni.us/giAaB
Diamond Brand Kosher Salt: geni.us/YCUSn
Peugeot Pepper Mill: geni.us/r1YRCB
All Clad 3 Qt Sauce Pan: geni.us/tQ3Z
John Boos Maple Cutting Board: geni.us/DzvLB
Wushtof Paring Knife: geni.us/mwUWUX6
All Clad 8 inch and 10 inch non-stick frying pans: geni.us/14CosGq
Chinois Fine Mesh Strainer: geni.us/rwql1es
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:19 What Kind Of Shrimp To Use?
1:10 How To Clean And Prepare The Shrimp
2:13 Hibachi Shrimp Recipe
3:14 Colossal Shrimp Recipe
3:50 Why You Should Brine Shrimp At Home
4:41 How To Make Shrimp Stock With Leftover Shells
5:18 Thanks! (And What Sauces To Serve With Hibachi Shrimp)

[@stainedhands]

love that you don't waist time like most other cooking channels, strait to the point, its so much easier to follow this way!

[@farmageddon]

Hey, thanks! Yeah, that always irritated me when I was trying to get info from cooking videos. That's why I try to cut out all the fluff from my own. I'm glad you noticed! Thanks again! I really appreciate you!

[@mauicountygis5450]

@@farmageddon It's greatly appreciated Jason. Your videos are tight and well-made. Bless you.

[@Thomas-xi6vt]

I'm a professional chef and I think your videos are some of the absolute best on this platform.💯

[@farmageddon]

Thank you!

[@mexicoanalogo8405]

The brine tip was awesome 🎉 also thanks for not trying to be funny or cool or whatever and just making amazing recipes and sharing

[@aiseanshawn3374]

Hey Jason, I appreciate your videos and can tell you out a lot of work into them. I know there are a lot of demands for you to make different things for people, please don’t burn yourself out. Much love.

[@farmageddon]

Hey Shawn! Man, thanks so much! That's a really kind and considerate comment. I still do a lot of work outside of KZbin for my normal job, but I'm definitely trying to figure out a way to balance everything. I really appreciate your concern. Sincerely. It's very thoughtful of you. Also, my best friend's name is Shawn! Thanks again, man. You take care, as well!

[@urbster1]

Thank you for showing how to prepare the shrimp! I was always curious about that second vein.

[@farmageddon]

You’re very welcome! Thanks for watching!

[@AngelaAng-nearaquietstream]

Yay! I’ve been waiting for this shrimp hibachi recipe from you. I am making your hibachi recipes tonight, and if I have time, I will make the shrimp, too. I love the addition of the brine! I can’t wait to see how it turns out. I am loving your content. Thank you! ❤️

[@farmageddon]

Thanks, Angela! I'm going to make this video public on Monday, so it will have the recipe and notes in the description! Thanks for the kind words!! I really appreciate it!!

[@angieroberts1]

Oh em gee!!! U are the best!!!! Thank you so much.❤️❤️❤️ Will definitely make

[@farmageddon]

Thanks for the inspiration!

[@rylo5262]

Seriously learning to cook from your channel thank you

[@farmageddon]

Hey Ry Lo! Thank you very much for your kind words! I'm really happy you're learning to cook! It's a great skill to have that can bring a lot of joy to your life!

[@triton6127]

I'm so glad I found your videos. Lots of catching up to do lol. I was wondering tho, what is your opinion on adding baking soda to shrimp?

[@dobbinj]

I dont know how long you have been doing this, but your content is excellent. I stumbled across it the other day and watched a bunch of it today. I'm going to have an epic hibachi cooking session this weekend! I love the style of food and you show how to cook and prepare it in a way that I am confident that I can be successful at duplicating. On a side note. I was scanning through your linked list of items used to prepare this shrimp. I clicked on the Chinois. LOL that is one very nice looking and very expensive Chinois. Luckily I have a more than adequate stainless steel one already. You obviously love cooking at a professional level, so I'm not surprised your not using cheap equipment. Keep up the great content. I subscribed and hope your channel continues to grow.

[@farmageddon]

Nick! Thank you so much for your kind words! I sincerely appreciate your thoughtful comment! Yeah, I just looked at the chinois and it appears to have gone up quite a bit in cost from when I purchased it! :/ But any old strainer will do, especially if you line it with cheesecloth! That actually works better than a chinois!! Thanks for watching, man! I really appreciate your support!! :)

[@chopwood6702]

Used your recipes to make ginger dressing and salad, onion soup, and chicken fried rice. All delicious! We all agreed the soup was as close as we’ve come but had to use Campbell’s so taste there but not looks (just like you stated- darker and had more fat.) Thank you got taking the time to share all these. Will continue to follow you and your recipes.

[@farmageddon]

Hey, thanks a lot! I‘m really glad you enjoyed the recipes!

[@Maikoh]

Super informative and these shrimp look amazing! 🤤 That garlic butter looks so good, I still have to try it! I've never tried brining shrimp, definitely will have to try that too!!

[@farmageddon]

Thanks, Maikoh! When I can get my videos to look half as good as yours do, I'll be happy!!

[@Maikoh]

@@farmageddon Aw, haha thank you! I feel the same about yours 😂

[@kee1pride31]

Any chance you can make a video on how they do scallops? I enjoy your style and everyone else’s videos yield inconsistent results

[@urbster1]

i just made this for lunch today and it's so great!! another quick tip is that you can optionally add a little baking soda to the shrimp brine which will help the shrimp stay plump and juicy! 😃

[@farmageddon]

That's a great tip! I'm gonna use the baking soda trick when I do BBQ shrimp!

[@yoshilink9756]

I would be eternally grateful if you made a video on how to make hibachi noodles 🙏🙏

[@farmageddon]

I have several noodle videos in the pipeline! I should be publishing them within the next couple of months! I'll drop you a line when I do! Thanks for watching!!

[@wearetheknow143]

I second this!

[@finnnyyyyyy]

Awesome video! How long do I cook the shrimp for? I always seem to overcook 😢

[@Mickcotton]

Wow I’ve never brined Shrimp before Great Tip. Thank You So Much 😊 will that Shrimp water be good for Ramen ? Sounds Delicious 😋 Cheers 🍻

[@farmageddon]

Hey, Mick! Nice to see you again! The brining solution has to be thrown out after using. But the shrimp shell stock would be good for any seafood soup. It's also good as a base for sauces and dishes like seafood risotto! Thanks for watching!!

[@Mickcotton]

@@farmageddon yes 👍 I really appreciate it. Looking forward to making all your sauces & Recipe’s. ThankYou So Much My Friend

[@alonzovillarreal4666]

Your channel rules!

[@coachvance8540]

Can you brine the shrimp while frozen? This way you can thaw and brine at the same time or does it not work that way?

[@tommybills66]

OK...just to be clear...after I remove the shrimp from the brine I do NOT rinse with cold fresh water, correct? That is, just leave the brining liquid on the shrimp & towel dry.

[@farmageddon]

Hey, Tom! I don't really think it matters. But I didn't wash mine under running water. I just dried them off out of the brine! Thanks for watching!!

[@fionarofl]

jason - will you also put a watermark on your video? since you don't introduce your name or put socials at the end

[@farmageddon]

hello! I don't have any other socials! But I'll definitely include them in the videos if I do in the future!

[@elizabethstallings3876]

I would love to know how they get their hibachi vegetables taste soo good

[@farmageddon]

Hello, Elizabeth! You can see that video here: kzbin.info/www/bejne/kJ_dg6CDZrB4apo Thank you for watching!!

[@elizabethstallings3876]

@@farmageddon thank you I found it after i wrote this but the video I saw wasnt how the Restaurant we went to made it the zucchini was cut in like chunks and onions too they also used butter , Ive tried to cook it like they do but i dont know if its right

[@farmageddon]

I think they're probably using what is known as a 'sphere' cut. You basically just cut the zucchini lengthwise and then cut the halves into 3-4 slices lengthwise again. I've seen that at some places. Google "how to cut a zucchini' and on the images section there is a blogpost from thekitchn which will show various cuts, including the spherical cut.

[@JoeBoozer]

u rock dude.