Description
Hibachi Shrimp Rice Bowls are a delightful fusion of flavors that bring the experience of Japanese hibachi cooking right to your home. This easy-to-make meal features succulent shrimp sautéed with vibrant vegetables and served over fluffy rice, all drizzled with a creamy homemade yum yum sauce. Perfect for busy weeknights or meal prep, these bowls are not only satisfying but also customizable to suit your taste.
Ingredients
Scale
- 1 lb raw shrimp (peeled, deveined, and patted dry)
- 1 medium zucchini (sliced)
- 1 small-medium onion (chopped)
- 4 cups cooked rice (cooled)
- 2 cups frozen peas and carrots (unthawed)
- 3 tbsp unsalted butter (divided)
- 6 tbsp soy sauce (divided)
- 1 egg
- ½ cup mayo
- 2 tbsp ketchup
- ½ tsp garlic powder
- ½ tsp paprika
- Few dashes of hot sauce (optional)
Instructions
- Prepare the Yum Yum Sauce: In a mixing bowl, combine mayo, ketchup, garlic powder, paprika, and optional hot sauce. Mix until smooth and chill until ready to serve.
- Cook the Shrimp: Heat 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute on each side until pink. Stir in 2 tbsp soy sauce and cook until evaporated. Remove from pan.
- Sauté Vegetables: In the same skillet, add another tbsp of butter along with chopped onion and zucchini. Sauté for 4-5 minutes until softened. Add 2 more tbsp soy sauce and cook until mostly evaporated before removing.
- Prepare Fried Rice: Heat remaining butter in the skillet. Scramble an egg briefly before adding cooled rice and frozen peas and carrots. Stir-fry with 2 more tbsp soy sauce for 2-3 minutes until heated through.
- Assemble Bowls: Layer rice in bowls topped with vegetables and shrimp. Drizzle with yum yum sauce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 960mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg