why make this recipe
Hibachi Shrimp Rice Bowls are a delicious and easy way to bring the taste of hibachi grilling right to your kitchen. This recipe is packed with flavor, featuring tender shrimp, colorful vegetables, and a creamy sauce that elevates the dish. It’s also quick to prepare, making it a perfect weeknight dinner option for you and your family. Plus, it allows for customization, so you can add your favorite veggies or adjust the seasonings to fit your taste.
how to make Hibachi Shrimp Rice Bowls
Ingredients:
- ½ cup mayo
- 2 tbsp. ketchup
- ½ tsp. garlic powder
- ½ tsp. paprika
- Few dashes of hot sauce or to taste (optional)
- 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 (unthawed)
- 4 cups cooked rice (cooled)
- 2 tbsp. soy sauce
Directions:
Make yum yum sauce by mixing together the mayo, ketchup, garlic powder, paprika, and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve.
Heat a large skillet over medium-high heat. Add 1 tbsp. of butter. Cook shrimp in butter for about 1 minute on each side. Add 2 tbsp. of soy sauce and cook until the soy sauce is mostly evaporated. Remove shrimp from the pan and set aside.
Dry out the large skillet with a paper towel if necessary. Heat another 1 tbsp. of butter in the same skillet and add the onion and zucchini. Sauté for about 4-5 minutes until the onion is translucent and the zucchini is softened. Add another 2 tbsp. of soy sauce and cook until the sauce is mostly evaporated. Remove from the pan and set aside.
Dry out the large skillet if necessary again. Heat another 1 tbsp. of butter in the skillet. Add egg, breaking the yolk and scrambling it. Add cooled rice and frozen vegetables. Sauté for about 2-3 minutes and add 2 tbsp. soy sauce. Stir fry for an additional 2-3 minutes or until warmed throughout.
Assemble the bowl by layering the fried rice, vegetables, and shrimp, and drizzling the yum yum sauce on top.
how to serve Hibachi Shrimp Rice Bowls
Hibachi Shrimp Rice Bowls can be served warm immediately after preparation. You can garnish them with extra yum yum sauce, sesame seeds, or chopped green onions for added flavor and presentation. Serve them in individual bowls for a fun meal experience.
how to store Hibachi Shrimp Rice Bowls
To store leftover Hibachi Shrimp Rice Bowls, let them cool completely. Place them in an airtight container in the refrigerator. They can stay fresh for up to 3 days. To reheat, simply microwave until warmed through, and add a splash of soy sauce for extra flavor.
tips to make Hibachi Shrimp Rice Bowls
- Make sure your shrimp are patted dry to get a nice sear.
- You can substitute shrimp with chicken or tofu if you prefer.
- Use leftover rice or day-old rice for better texture in your fried rice.
- Feel free to add additional vegetables like bell peppers or broccoli for extra nutrition.
variation
For a spicy kick, consider adding diced jalapeños or a drizzle of sriracha sauce to the finished bowl. You can also switch up the protein, using chicken or beef instead of shrimp.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely and pat them dry before cooking.
2. Can I make the yum yum sauce ahead of time?
Absolutely! You can prepare the sauce a day or two in advance and store it in the fridge until ready to use.
3. Is this recipe gluten-free?
To make it gluten-free, use a gluten-free soy sauce alternative, such as tamari.
Now you have everything you need to create delicious Hibachi Shrimp Rice Bowls right at home! Enjoy your cooking!
Hibachi Shrimp Rice Bowls
Ingredients
For the Yum Yum Sauce
- ½ cup mayo
- 2 tbsp ketchup
- ½ tsp garlic powder
- ½ tsp paprika
- Few dashes hot sauce (optional) Adjust to taste
Main Ingredients
- 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 large egg
- 2 cups frozen peas and carrots (unthawed)
- 4 cups cooked rice (cooled)
Instructions
Make the Yum Yum Sauce
- Mix together mayo, ketchup, garlic powder, paprika, and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve.
Cook the Shrimp
- Heat a large skillet over medium-high heat and add 1 tbsp. of butter.
- Cook shrimp in butter for about 1 minute on each side.
- Add 2 tbsp. of soy sauce and cook until the soy sauce is mostly evaporated.
- Remove shrimp from the pan and set aside.
Sauté the Vegetables
- Dry out the large skillet with a paper towel if necessary.
- Heat another 1 tbsp. of butter in the same skillet and add the onion and zucchini.
- Sauté for about 4-5 minutes until the onion is translucent and the zucchini is softened.
- Add another 2 tbsp. of soy sauce and cook until the sauce is mostly evaporated.
- Remove from the pan and set aside.
Fry the Rice
- Dry out the large skillet if necessary again.
- Heat another 1 tbsp. of butter in the skillet.
- Add the egg, breaking the yolk and scrambling it.
- Add cooled rice and frozen vegetables.
- Sauté for about 2-3 minutes, then add 2 tbsp. soy sauce.
- Stir fry for an additional 2-3 minutes or until warmed throughout.
Assemble the Bowl
- Layer the fried rice, vegetables, and shrimp in a bowl.
- Drizzle the yum yum sauce on top before serving.