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
Scale
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.