Making Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce brings the excitement of a Japanese steakhouse right to your own backyard. This meal combines juicy, perfectly seared steak with succulent shrimp and tender, crisp vegetables for a complete dinner. My family loves the savory punch of the garlic butter and the creamy, tangy finish of the homemade sauce.
You can feed a large crowd quickly without sacrificing the quality or the nutrition your kids need. The Blackstone griddle provides the perfect wide surface to achieve that authentic hibachi sear on every single bite. It is a wholesome, protein-packed recipe that turns a standard Tuesday night into a special family celebration.
Why You’ll Love This Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce
There are so many reasons to fall in love with this Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce. As a mom, I look for meals that balance flavor and health, and this one hits the mark perfectly.
- Restaurant Quality: You get the same incredible flavors of a high-end teppanyaki grill for a fraction of the price.
- Fast and Efficient: The large surface of the Blackstone allows you to cook the meat, seafood, and vegetables all at the same time.
- Wholesome Ingredients: By making this Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce at home, you control the sodium levels and the quality of the oils.
- Kid-Approved: The creamy Yum Yum sauce is a total game-changer that encourages even the pickiest eaters to enjoy their vegetables.
Ingredients You’ll Need
Quality ingredients make all the difference when preparing Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce. I always recommend choosing grass-fed beef and wild-caught shrimp whenever possible to ensure your family gets the best nutrients. Fresh vegetables like zucchini and onions provide essential fiber and vitamins while soaking up the delicious umami flavors of the sauce.
| Category | Ingredient | Amount |
| Proteins | Sirloin or Ribeye Steak (cubed) | 1.5 lbs |
| Proteins | Large Shrimp (peeled and deveined) | 1 lb |
| Vegetables | Zucchini (sliced into half-moons) | 2 large |
| Vegetables | White Onion (sliced) | 1 large |
| Fats/Oils | Avocado Oil or Ghee | 3 tbsp |
| Seasonings | Soy Sauce (or Liquid Aminos) | 1/4 cup |
| Seasonings | Minced Garlic and Ginger | 2 tbsp each |
| Yum Yum Sauce | Mayonnaise, Ketchup, Honey, Paprika | Varies |
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
Adapting the Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce to your dietary needs is very simple. If you are looking for a lower-carb option, you can serve this over cauliflower rice instead of traditional white rice. Furthermore, for a soy-free version, coconut aminos work beautifully as a direct replacement for soy sauce without losing that savory depth.
You can also swap the butter for ghee or a high-quality olive oil to keep the fats heart-healthy. If your family prefers chicken, feel free to substitute the steak with chicken breast or thighs, adjusting the cook time accordingly. Adding mushrooms or bell peppers is another great way to increase the vegetable count in this Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce.
If you’re looking to adapt the Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce to suit your dietary preferences, consider exploring the juicy flavors of a Juicy Blackstone Quesadilla Burger for another delicious option.
Step-by-Step Instructions
Follow these simple steps to master the Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce in your own outdoor kitchen. Preparation is key, so ensure you have everything chopped and ready before you head to the griddle.
- Prepare the Yum Yum Sauce: In a small bowl, whisk together the mayonnaise, ketchup, honey, paprika, garlic powder, and a splash of water. Set this aside in the refrigerator for at least 30 minutes to let the flavors meld.
- Preheat the Griddle: Turn your Blackstone griddle to medium-high heat. You want a surface temperature of around 400 degrees Fahrenheit to get a proper sear on the steak.
- Prep the Proteins: Pat the steak and shrimp dry with paper towels. Season them lightly with salt and pepper. Drying the proteins ensures they sear rather than steam.
- Cook the Vegetables: Apply a tablespoon of oil to the griddle. Toss the zucchini and onions onto the hot surface. Sauté them for about 5-7 minutes until they are tender yet still have a slight crunch. Splash them with a little soy sauce and set them to the cool side of the griddle.
- Sear the Steak: Add more oil and the cubed steak to the hottest part of the griddle. Spread the meat out in a single layer. Let it sear for 2 minutes before flipping. Add minced garlic and a pat of butter, then toss for another 2 minutes until cooked to your desired doneness.
- Cook the Shrimp: On the other side of the griddle, add the shrimp. These cook very fast, usually taking only 1-2 minutes per side. They are done when they turn opaque and pink. Do not overcook them, or they will become rubbery.
- Combine and Season: Bring the steak, shrimp, and vegetables together in the center of the griddle. Pour over the remaining soy sauce and a final squeeze of fresh lemon juice. Toss everything quickly to coat.
- Serve: Remove the Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce from the heat immediately. Serve hot over a bed of steamed rice or noodles.
Pro Tips for Success
To achieve the best results with your Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce, you must focus on heat management. Always ensure your griddle is fully preheated before adding any food. If the surface isn’t hot enough, you won’t get those crispy, caramelized edges that define hibachi cooking.
Additionally, use a high-smoke point oil like avocado oil or grapeseed oil; olive oil can burn and become bitter at these high temperatures. Another tip is to keep your ingredients moving. Use two large spatulas to toss the food constantly, which ensures even cooking and prevents the garlic from burning.
Finally, don’t crowd the griddle. If you are making a double batch of Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce, cook the components in stages to maintain the heat of the metal surface.
Mastering the art of hibachi cooking is essential for your Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce. To perfect your technique, learn about heat management with the Crockpot Cheesy Ranch Beef Pasta Shells.
Storage & Reheating Tips
If you happen to have leftovers of this Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce, they make a fantastic lunch the next day. Store the steak, shrimp, and vegetables in an airtight container in the refrigerator for up to three days. I recommend keeping the Yum Yum sauce in a separate container to maintain its creamy texture.
When you are ready to reheat, the best method is a quick sauté in a skillet over medium heat. Adding a tiny splash of water or beef broth helps to re-moisturize the steak without overcooking the shrimp. Avoid the microwave if possible, as it can make the shrimp tough and the zucchini mushy. Your Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce will taste almost as fresh as the night you made it.
What to Serve With This Recipe
While Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce is a complete meal on its own, a few healthy sides can elevate the experience. I love serving this with a crisp ginger salad, just like they do at the restaurants. You can easily make a dressing with ginger, carrots, and rice vinegar for a refreshing contrast to the rich steak.
Additionally, a side of steamed edamame sprinkled with sea salt provides a boost of plant-based protein. If you want more greens, a quick stir-fry of baby bok choy or snap peas fits perfectly with the hibachi theme. For the kids, I often serve extra orange slices or pineapple chunks to balance the savory notes of the Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce.
While enjoying your Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce, consider pairing it with a refreshing side. A great addition would be the Easy Mini Pumpkin Cheesecakes for a delightful contrast.
FAQs
What is the best cut of steak for hibachi?
For the most tender Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce, I recommend using ribeye or top sirloin. These cuts have enough fat to stay juicy during the high-heat cooking process. Avoid tougher cuts like round steak, as they can become chewy when cooked quickly on a griddle.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for your Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce. Just make sure to thaw them completely and pat them very dry before cooking. Any excess moisture will prevent the shrimp from getting that beautiful golden-brown sear.
How long does the homemade Yum Yum sauce last?
When stored in an airtight jar in the fridge, the sauce for your Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce will last for up to one week. In fact, it often tastes better the second day after the spices have had more time to infuse into the mayonnaise base.
Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce offers a flavorful take on classic hibachi cooking, delivering a unique experience right at home. This method combines the fun of grilling and the ease of preparing delicious meals, making it popular among cooking enthusiasts. For more insights, check this link.
Nutrition Information (per serving)
This Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce provides a balanced profile of protein, healthy fats, and essential micronutrients. Below is a general estimate based on standard serving sizes.
| Metric | Amount per Serving |
| Calories | 485 kcal |
| Protein | 42g |
| Total Fat | 28g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sodium | 850mg |
Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Making Blackstone Hibachi Steak and Shrimp with Yum Yum Sauce brings the excitement of a Japanese steakhouse right to your own backyard. This meal combines juicy, perfectly seared steak with succulent shrimp and tender, crisp vegetables for a complete dinner.
Ingredients
1.5 lbs Sirloin or Ribeye Steak (cubed)
1 lb Large Shrimp (peeled and deveined)
2 large Zucchini (sliced into half-moons)
1 large White Onion (sliced)
3 tbsp Avocado Oil or Ghee
1/4 cup Soy Sauce (or Liquid Aminos)
2 tbsp Minced Garlic
2 tbsp Minced Ginger
Varies Mayonnaise, Ketchup, Honey, Paprika (for Yum Yum Sauce)
Instructions
- Prepare the Yum Yum Sauce: In a small bowl, whisk together the mayonnaise, ketchup, honey, paprika, garlic powder, and a splash of water. Set this aside in the refrigerator for at least 30 minutes to let the flavors meld
- Preheat the Griddle: Turn your Blackstone griddle to medium-high heat
- Prep the Proteins: Pat the steak and shrimp dry with paper towels and season lightly with salt and pepper
- Cook the Vegetables: Apply a tablespoon of oil to the griddle and sauté the zucchini and onions for about 5-7 minutes until tender
- Sear the Steak: Add oil and the cubed steak to the griddle, searing for 2 minutes before flipping. Add minced garlic and toss for another 2 minutes
- Cook the Shrimp: Add the shrimp to the griddle, cooking for 1-2 minutes per side until opaque and pink
- Combine and Season: Bring steak, shrimp, and vegetables together in the center and add soy sauce and lemon juice
- Serve: Remove from heat and serve hot
Notes
Ensure the griddle is fully preheated for best results.
Use high-smoke point oils for better cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Griddling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 190mg