Hibachi Shrimp Rice Bowls

by
Hibachi Shrimp Rice Bowl with colorful vegetables and rice.

Why Make This Recipe

Hibachi Shrimp Rice Bowls are a tasty and colorful dish that brings the flavors of traditional Japanese hibachi cooking to your kitchen. They are easy to prepare, filled with healthy ingredients, and sure to please both kids and adults. This recipe provides a perfect way to enjoy shrimp and vegetables with a delightful sauce, all served over rice for a complete meal.

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

  1. 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.
  2. 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 pan and set aside.
  3. 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.
  4. 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.
  5. Assemble the bowl by layering the fried rice, vegetables, and shrimp and drizzling the yum yum sauce on top.
Hibachi Shrimp Rice Bowls

How to Serve Hibachi Shrimp Rice Bowls

Serve Hibachi Shrimp Rice Bowls warm in bowls. You can drizzle extra yum yum sauce on top for more flavor. Feel free to add lime wedges and sesame seeds as a garnish to elevate the dish further.

How to Store Hibachi Shrimp Rice Bowls

To store leftovers, let the rice bowls cool down completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. When ready to eat, simply reheat in the microwave until warmed through.

Tips to Make Hibachi Shrimp Rice Bowls

  • Use fresh shrimp for the best flavor, or frozen shrimp that is thawed and patted dry.
  • Don’t skip the yum yum sauce; it adds a delicious creamy kick to the dish.
  • Feel free to customize the vegetables according to what you have on hand or your personal preference.

Variation

You can easily swap the shrimp for chicken or tofu if you prefer a different protein. Additionally, adding other vegetables like bell peppers or broccoli can enhance the dish.

FAQs

Can I use leftover rice for this recipe?
Yes, leftover rice works great! Just make sure it’s cooled and not clumped together.

Is this recipe spicy?
It is not spicy unless you add hot sauce to the yum yum sauce. You can adjust the spiciness according to your taste.

How long does it take to make Hibachi Shrimp Rice Bowls?
The entire dish can be made in about 30 minutes, making it a quick and easy meal option!