Print

Hibachi Shrimp Rice Bowls

Hibachi Shrimp Rice Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Hibachi Shrimp Rice Bowls, a dish that brings the essence of Japanese cuisine right to your dining table. This recipe features succulent shrimp sautéed with colorful vegetables and served over warm rice, all topped with a creamy yum yum sauce. Perfect for busy weeknights or family gatherings, this dish is not only quick and easy to prepare but also highly customizable—making it a guaranteed hit for diners of all ages. In just 30 minutes, you can create a satisfying meal that balances taste and nutrition, ensuring everyone leaves the table happy!

Ingredients

Scale
  • ½ cup mayo
  • 2 tbsp ketchup
  • 1 lb raw shrimp (peeled and deveined)
  • 4 cups cooked rice (cooled)
  • 3 tbsp unsalted butter (divided)
  • 1 medium zucchini (sliced)
  • 1 small-medium onion (chopped)
  • 2 cups frozen peas and carrots (unthawed)
  • 4 tbsp soy sauce (divided)

Instructions

  1. Make the yum yum sauce by mixing mayo, ketchup, garlic powder, paprika, and hot sauce in a bowl. Set aside.
  2. In a skillet over medium-high heat, melt 1 tablespoon of butter. Add shrimp and cook until pink, about 1 minute per side. Add 2 tablespoons of soy sauce; set aside.
  3. Sauté chopped onion and zucchini in another tablespoon of butter for about 4-5 minutes. Add another 2 tablespoons of soy sauce.
  4. Scramble an egg in the skillet with the remaining butter, then add cooled rice and frozen peas and carrots. Stir-fry for 2-3 minutes and mix in the last 2 tablespoons of soy sauce.
  5. Serve by layering rice mixture in bowls topped with sautéed veggies and shrimp, drizzling with yum yum sauce.

Nutrition

Find it online: https://besthotrecipes.com/hibachi-shrimp-rice-bowls/