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+ servings

Hibachi Steak & Shrimp (Paleo, Keto)

Course Main Dish
Cuisine Japanese
Keyword ginger sauce, hibachi, hibachi recipe, hibachi steak, keto, paleo, whole30, yum yum sauce
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 people


Garlic Butter

Yum Yum Sauce

  • 1 cup basic mayo
  • 1 tbsp melted ghee or unsalted butter
  • 1 tbsp ketchup or ½ tbsp tomato paste
  • 1 tbsp apple juice or 1 tsp sugar
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 tbsp water

Ginger Sauce

  • 1 small onion roughly chopped
  • 2 tbsp fresh grated ginger
  • ¼ cup coconut aminos or soy sauce
  • 3 tbsp white vinegar
  • 1 lemon juiced

Hibachi Steak & Shrimp

  • 1 - 1 ½ lb thick cut steak at least 1 inch thick
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tbsp avocado oil more if needed
  • 1 zucchini cut into short match sticks or half moon
  • ½ large onion sliced
  • ½ lb shrimp peeled and deveined
  • 1 tbsp + ½ tbsp garlic butter


Garlic Butter

  1. Add ghee, garlic cloves, and coconut aminos into a food processor. Blend until well combined and smooth.

  2. Store in an airtight container and refrigerate until ready to use. This will last for about 3 weeks.

Yum Yum Sauce

  1. Add all ingredients into a bowl.

  2. Whisk until well combined and refrigerate until ready to use.

Ginger Sauce

  1. Add all ingredients into a food processor.

  2. Blend until well combined and refrigerate until ready to use.

Hibachi Steak & Shrimp

  1. Season steak with kosher salt and ground black pepper.

  2. Preheat a cast iron skillet over medium-high heat with avocado oil.

  3. Once cast iron starts to smoke, add the steak, and sear on both sides for 2-3 minutes or until a crust forms.

  4. Remove steak from skillet and place on cutting board. Depending on thickness of the steak, cut it into cubes (1 inch or less) OR cut it in half length wise and then cube (1 ½ inch or more) like they do at the hibachi restaurants. (It's really helpful to have a sharp knife so you can move quickly).

  5. Next add the zucchini and onions to the skillet. Stir fry for 5-7 minutes and then add the steak (with its juices) back into the skillet.

  6. Add 1 tbsp of garlic butter and cook until steak is done to desired doneness. Remove from skillet and set aside.

  7. Clean the skillet and add about 1-2 tsp of avocado oil.

  8. Add the shrimp, season with a pinch of salt and ground black pepper. Cook on each side for about 1-2 minutes.

  9. Once the shrimp is just about cooked through, turn off the heat, add ½ tbsp garlic butter and continue to stir until everything is well combined and shrimp is cooked through. The residual heat will continue to cook the shrimp.

  10. Plate the hibachi steak and shrimp and serve with yum yum sauce and ginger sauce.