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–+ servings
Hibachi Shrimp Rice Bowls

Delicious Hibachi Shrimp Rice Bowls for Quick Weeknight Dinners

These Hibachi Shrimp Rice Bowls offer a deliciously quick and flavorful dinner option for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese-American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Yum Yum Sauce
  • 0.5 cup mayo Adjust as desired
  • 2 tablespoons ketchup Can substitute with sriracha for spice
  • 0.5 teaspoon garlic powder Fresh garlic can offer a bolder taste
  • 0.5 teaspoon paprika Adds mild spice and color
  • to taste hot sauce Optional for an extra kick
Shrimp and Vegetables
  • 3 tablespoons unsalted butter
  • 1 pound raw shrimp Peeled and deveined
  • 2 tablespoons soy sauce Consider reduced-sodium
  • 1 medium zucchini Can swap for bell peppers or asparagus
  • 1 small-medium onion Shallots can serve as substitutes
Fried Rice
  • 1 large egg Can be omitted for vegan option
  • 1 cup frozen peas and carrots No need to thaw
  • 4 cups cooked rice Ideally cooled

Equipment

  • large skillet
  • Medium Bowl

Method
 

Yum Yum Sauce Preparation
  1. In a medium bowl, combine mayo, ketchup, garlic powder, paprika, and hot sauce. Whisk until smooth and creamy. Chill in the refrigerator for 10 minutes.
Cook the Shrimp
  1. Heat 1 tablespoon of unsalted butter in a skillet over medium-high heat and add shrimp. Cook for 1 minute per side until pink. Drizzle with 2 tablespoons of soy sauce and sauté for 1 additional minute.
Sauté the Vegetables
  1. Add 1 tablespoon of butter to the skillet, then add chopped onion and zucchini. Sauté for 4-5 minutes until vegetables are tender, then add 2 tablespoons of soy sauce and stir.
Fry the Rice
  1. Add 1 tablespoon of butter to the skillet. Scramble the egg, then add cooked rice and frozen peas and carrots. Stir and fry for 2-3 minutes, adding 2 tablespoons of soy sauce until heated through.
Assemble the Bowls
  1. Scoop fried rice into bowls, top with sautéed veggies and shrimp, and drizzle with yum yum sauce before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure shrimp are patted dry before cooking for better sear and texture. Use cooled, leftover rice for the best frying results.

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