If you are craving a vibrant, satisfying meal that bursts with flavor and color, the Hibachi Shrimp Rice Bowls Recipe is your next kitchen adventure. This dish brings together tender shrimp, perfectly seasoned fried rice, and a luscious homemade yum yum sauce, creating a feast that tastes like it came straight from your favorite hibachi grill spot. Each bite offers a delightful balance of savory, sweet, and just the right hint of spice, making it an ideal weeknight dinner or an impressive meal to share with friends. Let me walk you through this wonderful recipe that will quickly become a household favorite.
Ingredients You’ll Need
Getting started with the Hibachi Shrimp Rice Bowls Recipe is delightfully simple. The ingredients are straightforward but thoughtfully chosen to ensure the perfect harmony of taste, texture, and color in every bowl. From creamy mayo for the sauce to fresh veggies for crunch and vibrant hues, each component plays a crucial role.
- ½ cup mayo: Creates a silky base for the yum yum sauce that adds creaminess and mild tang.
- 2 tbsp ketchup: Adds sweetness and a subtle tomato flavor that brightens the sauce.
- ½ tsp garlic powder: Provides a gentle garlicky kick without overpowering the other flavors.
- ½ tsp paprika: Brings smokiness and a lovely reddish tint to the sauce.
- Few dashes of hot sauce (optional): Adds a customizable spicy zing to awaken your taste buds.
- 3 tbsp unsalted butter, divided: Helps in sautéing and infuses the entire dish with rich, buttery goodness.
- 1 lb raw shrimp, peeled and deveined: The star protein offering sweet, tender bites of seafood.
- 4 tbsp soy sauce, divided: Lends salty, umami depth that unifies all the ingredients.
- 1 medium zucchini, sliced: Adds vibrant green color and a slight crunch to balance textures.
- 1 small-medium onion, chopped: Offers aromatic sweetness when sautéed until golden.
- 1 egg: Brings a comforting creaminess and texture to the fried rice.
- 2 cups frozen peas and carrots, thawed: Introduce bursts of color and gentle sweetness that complement the shrimp perfectly.
- 4 cups cooked rice, cooled: The fluffy base that carries all the flavors wonderfully.
How to Make Hibachi Shrimp Rice Bowls Recipe
Step 1: Make the Sauce
Start by mixing the mayo, ketchup, garlic powder, paprika, and hot sauce in a small bowl. This yum yum sauce is what really sets the dish apart, bringing a creamy and slightly spicy element that perfectly complements the shrimp and rice. Set this aside while you cook the rest of the ingredients—it’s a simple combo but essential for that authentic hibachi flavor.
Step 2: Cook the Shrimp
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Toss in the shrimp and drizzle with 2 tablespoons of soy sauce. Cook the shrimp just until they turn pink and opaque, about 3 to 4 minutes. This quick sear locks in their natural sweetness and juices. Once cooked, remove the shrimp and keep them warm for assembling later.
Step 3: Stir-Fry the Veggies
In the same skillet, add another tablespoon of butter and sauté your zucchini slices and chopped onions. Cook them until they become soft and slightly golden, around 5 minutes. This step adds a wonderful fragrance and a lovely caramelized flavor that enhances the entire bowl.
Step 4: Add the Egg
Push the cooked vegetables to one side of the pan. Crack in the egg and scramble it gently until fully cooked. Once done, stir the egg and vegetables together to combine their flavors and textures seamlessly.
Step 5: Add Rice and Peas/Carrots
Now it’s time to add the cooled rice along with the thawed peas and carrots. Pour in the remaining 2 tablespoons of soy sauce and add the final tablespoon of butter. Stir everything continuously until the mixture is hot and well combined. This step ensures the rice soaks up all the wonderful flavors while maintaining a perfect, fluffy texture.
Step 6: Assemble Your Hibachi Shrimp Rice Bowls Recipe
Serve the rice and veggie mixture into bowls topped generously with the cooked shrimp. Finish by drizzling your homemade yum yum sauce over the top for that extra punch of flavor that turns this dish into a restaurant-style delight at home.
How to Serve Hibachi Shrimp Rice Bowls Recipe
Garnishes
To elevate this dish, consider garnishing with sliced green onions or a sprinkle of sesame seeds. They add an added crunch and a fresh burst of color to make your bowls look as incredible as they taste. A wedge of lime on the side can also provide a citrusy brightness that highlights the shrimp’s sweetness.
Side Dishes
Serve your Hibachi Shrimp Rice Bowls alongside simple miso soup or a crisp Asian cucumber salad to round out the meal. These sides offer light, refreshing contrasts that won’t overpower the main dish but will complement the flavors perfectly.
Creative Ways to Present
Want to impress? Serve the rice bowls in stylish stoneware or bamboo bowls for that authentic hibachi vibe. Adding a small dish of extra yum yum sauce on the side allows guests to customize each bite’s flavor intensity. You could also top with avocado slices or pickled ginger for a modern twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover hibachi shrimp and rice in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making this recipe perfect for quick lunches and dinners throughout the week without sacrificing flavor.
Freezing
While rice and shrimp don’t always survive freezing perfectly, you can freeze portions of the cooked rice and vegetables separately for up to 1 month. Thaw completely and reheat with a little butter or oil to help revive their texture before serving with freshly cooked shrimp and sauce.
Reheating
Reheat your hibachi rice gently in a skillet over medium heat, adding a splash of water or soy sauce to prevent it from drying out. If reheating shrimp, do so briefly to avoid toughness; fresh is always best, but a quick warm-up works in a pinch.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This ensures they sauté nicely and don’t release excess moisture, keeping your rice nice and fluffy.
Is it okay to substitute the vegetables?
Definitely! Feel free to swap zucchini or peas and carrots with your favorite stir-fry veggies like bell peppers, broccoli, or snap peas. Just adjust cooking times so everything stays tender-crisp.
What can I use instead of mayo in the yum yum sauce?
If you want a lighter or dairy-free option, Greek yogurt works well as a substitute. It keeps the creamy texture while adding a bit of tanginess.
How spicy is this Hibachi Shrimp Rice Bowls Recipe?
The heat level is totally up to you since the hot sauce in the yum yum sauce is optional. You can leave it out for a mild flavor or add more dashes if you like a bit of an exciting kick.
Can I make this recipe vegan?
To veganize this dish, substitute shrimp with tofu or tempeh, use vegan mayo, and replace the egg with a plant-based scramble or simply omit it. Adjust the sauce and seasonings to suit your taste.
Final Thoughts
I cannot recommend the Hibachi Shrimp Rice Bowls Recipe enough when you want a quick, delicious, and colorful meal that feels special yet is incredibly simple to prepare. It’s a perfect balance of flavors, textures, and colors that will brighten up any dinner table. Next time you crave something hearty but not heavy, give this recipe a try—you and your taste buds will be so glad you did.
Print
Hibachi Shrimp Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American Fusion
Description
This Hibachi Shrimp Rice Bowl recipe is a delicious and quick stovetop meal featuring tender shrimp, sautéed vegetables, and flavorful fried rice. Topped with a creamy, mildly spicy yum yum sauce, this dish offers the perfect balance of savory and tangy flavors that bring the taste of hibachi restaurant fare right to your home kitchen.
Ingredients
For the Yum Yum Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- ½ tsp garlic powder
- ½ tsp paprika
- Few dashes of hot sauce (optional)
For the Shrimp and Rice Bowl
- 3 tbsp unsalted butter, divided
- 1 lb raw shrimp, peeled, deveined, and patted dry
- 4 tbsp soy sauce, divided
- 1 medium zucchini, sliced
- 1 small-medium onion, chopped
- 1 egg
- 2 cups frozen peas and carrots, thawed
- 4 cups cooked rice, cooled
Instructions
- Make the Sauce: In a small bowl, mix together the mayonnaise, ketchup, garlic powder, paprika, and hot sauce. Set this yum yum sauce aside while preparing the rest of the dish.
- Cook Shrimp: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the peeled shrimp and 2 tablespoons of soy sauce, cooking until the shrimp turn pink and are cooked through, about 3 to 4 minutes. Remove the shrimp from the skillet and set aside.
- Stir-Fry Veggies: Add another tablespoon of butter to the same skillet. Sauté the sliced zucchini and chopped onion until they become soft and slightly golden, about 5 minutes.
- Add Egg: Push the cooked vegetables to one side of the skillet. Crack the egg into the empty side and scramble it until fully cooked. Then mix the scrambled egg with the vegetables.
- Add Rice & Peas/Carrots: Stir in the cooled cooked rice along with the thawed peas and carrots. Add the remaining 2 tablespoons of soy sauce and the last tablespoon of butter. Cook, stirring frequently, until everything is heated through and well combined.
- Assemble Bowls: Divide the rice mixture into four bowls. Top each bowl with the cooked shrimp and drizzle generously with the prepared yum yum sauce before serving.
Notes
- Be sure to use cooled cooked rice for best texture when frying; freshly cooked rice can turn mushy.
- If you prefer less spice, omit or reduce the hot sauce in the yum yum sauce.
- Feel free to substitute the zucchini and onion with your favorite stir-fry vegetables.
- Adjust the amount of soy sauce to your taste preference, especially if using low-sodium soy sauce.
- This dish is best served immediately for the freshest flavors and textures.
