Sometimes, the day slips away faster than expected, and suddenly, it’s dinnertime with nothing planned. That’s when this Air Fryer Shrimp Hibachi steps in like a culinary lifesaver. It’s one of those meals that hits just right—comforting yet light, with a touch of restaurant flair that doesn’t demand hours in the kitchen.

I remember one evening, juggling a few calls while the shrimp sizzled away. The garlic butter aroma sneaked through the air, pulling me out of my distracted haze. I glanced over, half-watching the veggies crisping alongside the shrimp, wondering if I’d overcooked them—spoiler, I didn’t, but I was close to stepping away too soon. That mix of anticipation and the little kitchen slip-ups makes the meal feel more personal, more earned, you know?

Why You’ll Love It:

It’s quick and straightforward enough for a weeknight, but the flavors feel special enough for guests.
The air fryer keeps shrimp tender and veggies crisp without extra fuss or mess.
The garlic butter sauce is rich and tangy but not overwhelming—it’s simple—and that’s kind of the point.
It’s flexible: feel free to swap in your favorite veggies or adjust seasoning to your mood.

And if you’re worried about leftovers, this dish reheats surprisingly well—though I usually find it vanishes before then.

Air Fryer Shrimp Hibachi

Print Recipe

Enjoy a quick and delicious Air Fryer Shrimp Hibachi with tender shrimp, crisp vegetables, and a flavorful garlic butter sauce. Perfect for a restaurant-style meal made easy at home.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4

Ingredients

Scale

1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup zucchini, sliced into half-moons
1 cup yellow squash, sliced into half-moons
1 cup sliced mushrooms
1/2 cup sliced onion
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley

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Instructions

Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a large bowl, combine the shrimp, vegetable oil, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
Place the shrimp in the air fryer basket in a single layer. Cook for 5 minutes.
While the shrimp cooks, in a separate bowl, toss zucchini, yellow squash, mushrooms, and onion with a little vegetable oil and a pinch of salt.
After 5 minutes, open the air fryer and add the vegetables around the shrimp or in a separate basket if available. Cook for an additional 5 minutes until shrimp are opaque and vegetables are tender-crisp.
While shrimp and vegetables cook, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Remove from heat and stir in soy sauce and lemon juice.
Transfer cooked shrimp and vegetables to a serving platter. Drizzle the garlic butter sauce over the top.
Garnish with chopped fresh parsley and serve immediately.

Kitchen Notes: No fancy gadgets needed here—an air fryer and a pan for the sauce are all it takes. I’ve served this alongside steamed rice or even tossed some noodles on the side when I was feeling adventurous. Sometimes, I swap out the mushrooms for bell peppers or add a sprinkle of chili flakes if I’m craving a little heat, but I haven’t tested all these tweaks extensively. The garlic butter sauce is the real star, so I tend to keep it classic.

FAQ:

Can I use frozen shrimp? Sure, just thaw and pat dry before seasoning to avoid sogginess.

What if I don’t have an air fryer? You can broil or sauté the shrimp and veggies, though timing will vary.

Is this spicy? Not unless you add something like chili flakes yourself.

Ready to bring some easy hibachi vibes home? Scroll down, save this recipe, and get cooking. Your kitchen’s about to smell amazing.