Hibachi Shrimp

Ingredients

• 1½ lb large shrimp, peeled and deveined
• ¼ cup soy sauce
• 4 tbsp butter
• 3 clove garlic, minced
• 1 tbsp sesame oil
• 1 tbsp lemon juice
• 2 medium zucchini, sliced
• 1 medium yellow onion, diced
• 8 oz button mushrooms, sliced
• 3 cup white rice, cooked (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp green onions, chopped (optional)

Steps

1. Pat shrimp dry and season with salt and pepper. In a small bowl, whisk together soy sauce, sesame oil, and lemon juice.
2. Melt 2 tablespoons of butter in a large skillet or griddle over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add the remaining 2 tablespoons of butter to the skillet. Add diced onion and cook for 2-3 minutes until softened.
4. Add sliced zucchini and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
5. Return the cooked shrimp to the skillet with the vegetables. Add minced garlic and cook for 1 minute until fragrant.
6. Pour the soy sauce mixture over the shrimp and vegetables. Toss to coat and cook for another 1-2 minutes until heated through.
7. Serve immediately, optionally over cooked white rice and garnished with chopped green onions.