If you’re craving a delicious and easy way to enjoy Shrimp Shabu Shabu at home, this recipe is for you! I crafted this dish to bring the comforting, flavorful experience of a Japanese hot pot right to your stovetop, using shrimp as the star protein, which you don’t often see at restaurants. With fresh vegetables, tofu, and a zesty homemade ponzu dipping sauce, this recipe is perfect for a hassle-free, tasty meal that’s ready in just minutes—no special equipment needed! Let’s dive in and enjoy a cozy, restaurant-quality hot pot right in your own kitchen!
Why I Love This Recipe
I love this Shrimp Shabu Shabu recipe because it brings the heart of Japanese hot pot right to your home kitchen in the simplest way possible! No special equipment is required just like in my Beef Sukiyaki dish —just a single pot and fresh ingredients—and you get to enjoy all the authentic flavors of shabu shabu. The shrimp is perfectly poached in a savory dashi broth, while the vegetables soak up all the flavors, and it’s all served with my handcrafted ponzu-based Shabu Shabu Dipping Sauce that adds a zesty, slightly sweet kick!
What makes this recipe even more special is the use of shrimp as the main protein, which is rare at most restaurants. Or you can easily switch up the protein with options like my Chicken Shabu, Pork Shabu, or Beef Shabu if you are in the mood for land based protein instead. It’s a light yet satisfying meal that brings everyone together, and the flavors will keep you coming back for more. Give it a try now and enjoy a cozy, restaurant-quality dinner right in your own kitchen!
Ingredients
Ingredients
- 1 lbs Shrimp – Large, peeled, deveined shrimp with the tail on.
- 4 Napa Cabbage Leaves – Chinese cabbage, found at Asian grocery stores. Chopped to bite-sized pieces.
- 2 Baby Bok Choy Leaves – small green vegetable used in Asian cooking, found at Asian grocery stores. Chopped to bite-sized pieces.
- 1/4 Cup Tofu – cubed medium or soft tofu found at Asian grocery stores. Optional and will make the shabu shabu more filling.
- 1/4 Cup Age Fried Tofu – fried tofu that comes packaged and ready to use. Just cut into cube of bite sized sliced before using. Found at Asian grocery stores. Optional and will make the shabu shabu more filling.
- 2 Slices Fish Cake – sliced fish cake, also know as kamaboko in Japanese, found at Asian grocery stores. Optional but will make the shabu shabu more filling.
- 2 Shiitake Mushrooms – Japanese mushrooms, washed, de-stemmed and cut into either slices or whole and scored on top.
- 4 Cups Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base shabu shabu broth.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine. Used to remove any unwanted flavors from the broth.
- 1/2 tsp Salt – sea salt preferred.
- 3 tbsp Ponzu – citrus-flavored soy sauce that comes in a bottle. Mizkan brand is preferred, which can be purchased at most Asian supermarkets. Used as the base flavor in the shabu shabu dipping sauce.
- 1 tsp Sweetener – use your preferred sweetener. Used in the dipping sauce.
- 1 Clove Garlic – fresh and grated, used in the shabu shabu dipping sauce.
- 1 Stalk Green Onion – freshly chopped green onion scallions. Used in the dipping sauce.
- 1/2 tsp Lemon – freshly squeezed lemon juice. Used in the dipping sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Directions
Step 1 Wash and chop the napa and bok choy into bite-sized pieces, along with the tofu, age tofu, and fish cake.
Step 2 For the dipping sauce, combine ponzu, sweetener, grated garlic, lemon juice, and chopped green onions in a small bowl.
💡 Sauce Pro Tip
For optimal results, Rest the Sauce for 5-10 Minutes at room temperature before using it. This allows the flavors to meld together perfectly, enhancing the flavor of the sauce.
Step 3 Bring the dashi to a boil in a stovetop pot. Once boiling, add the Japanese sake and salt. Then, add the napa, tofu, age tofu, and fish cake to the pot. Let it cook for 3-5 minutes until the vegetables are tender.
Step 4 Add the prepared shrimp and cook for 1-2 minutes until they turn pink and are cooked to your liking.
Step 5 Transfer everything to a serving bowl, pour some of the broth over the top, and serve with the dipping sauce.
Recipe Variations
One of the best things about shabu shabu is how easily it can be adapted to suit different tastes by simply swapping out the protein. For a twist, you can use sliced pork to make Pork Shabu Shabu, or opt for cubed chicken for a lighter Chicken Shabu Shabu. If you’re craving something more traditional, sliced beef will give you a classic Beef Shabu Shabu. With the same base recipe, you can enjoy a variety of shabu shabu styles that cater to everyone’s preferences!
Pairing Recommendations
To make this a fuller meal, serve it with a bowl of steamed white rice or add udon noodles directly to the pot. In Japan, it’s common to pair shabu shabu with these sides to soak up the flavors of the sauce.
Frequently Asked Questions
How do I know when the shrimp is cooked?
The shrimp is ready when it turns pink and opaque. This usually takes just 1-2 minutes in the broth.
Is the ponzu dipping sauce spicy?
No, the ponzu sauce is not spicy. It’s tangy and savory with a slight hint of sweetness.
Can I make the dipping sauce ahead of time?
Yes, you can prepare the ponzu dipping sauce ahead of time and store it in the fridge for up to a 7-10 days in advance.
Storage Tips
While shabu shabu is best enjoyed immediately after cooking, any leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
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Watch How To Make It
Shrimp Shabu Shabu
Ingredients
Shabu Shabu
- 1 lbs Shrimp deveined and peeled, tail on or off
- 4 Leaves Napa Cabbage bite-size
- 2 Leaves Baby Bok Choy bite-size
- 1/4 Cup Tofu cubed
- 1/4 Cup Fried Age Tofu bite-size pieces
- 2 Slices Fish Cake Kamaboko sliced
- 2 Shiitake Mushrooms sliced
- 4 Cups Dashi can sub with water
- 2 tbsp Japanese Sake or Chinese cooking wine
- 1/2 tsp Salt
Sauce
- 3 tbsp Ponzu
- 1 tsp Sweetener your preferred sweetener
- 1 Clove Garlic grated
- 1 Stalk Green Onion chopped
- 1/2 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Wash and chop the napa and bok choy into bite-sized pieces. Also, slice the tofu, age tofu, and fish cake.
- For the dipping sauce, mix together ponzu, sweetener, grated garlic, lemon juice, and chopped green onions in a small bowl.
- Bring the dashi to a boil in a stovetop pot. Once it’s boiling, add the Japanese sake and salt. Then, add the napa, tofu, age tofu, and fish cake, cooking for 3-5 minutes until the vegetables are tender.
- Add the shrimp to the pot and cook for 1-2 minutes, or until pink and cooked to your liking.
- Transfer the contents to a serving bowl, pour some of the broth over the top, and serve with the dipping sauce.
Nutrition
*Values Based Per Serving
