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–+ servings
Hibachi Shrimp Rice Bowls

Savory Hibachi Shrimp Rice Bowls Ready in 30 Minutes

Experience the delightful taste of Hibachi Shrimp Rice Bowls with shrimp, veggies, and fried rice topped with creamy yum yum sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese-American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yum Yum Sauce
  • 1/2 cup mayo can substitute with Greek yogurt
  • 3 tablespoons ketchup BBQ sauce can be an alternative
  • 1 teaspoon garlic powder reduce quantity if using fresh garlic
  • 1 teaspoon paprika smoked paprika adds a smoky twist
For the Shrimp and Veggies
  • 1 tablespoon unsalted butter can substitute with olive oil
  • 1 lb raw shrimp deveined and patted dry
  • 4 tablespoons soy sauce use reduced-sodium for a healthier choice
  • 1 medium zucchini sliced, bell peppers or broccoli can be swapped
  • 1 small-medium onion chopped; shallots can be a substitute
For the Rice
  • 1 large egg can be omitted for a vegan version
  • 2 cups frozen peas and carrots any frozen vegetable mix works
  • 4 cups cooked rice cooled rice fries better

Equipment

  • large skillet
  • medium bowl

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine the mayo, ketchup, garlic powder, and paprika. Mix until smooth and creamy. Cover and refrigerate to allow the flavors to meld.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and sear for about 1 minute on each side until pink and opaque. Pour in 2 tablespoons of soy sauce and cook until mostly evaporated. Remove and set aside.
  3. In the same skillet, melt another tablespoon of butter over medium heat. Add chopped onion and zucchini, sauté for 4-5 minutes until soft. Stir in 2 tablespoons of soy sauce and remove.
  4. In the now-empty skillet, melt 1 tablespoon of butter over medium heat. Crack in the egg and scramble until fully cooked. Add cooled rice and peas and carrots, pour in 2 tablespoons of soy sauce, and fry for 5-7 minutes until heated through.
  5. Layer the stir-fried rice in bowls, top with sautéed vegetables and shrimp, and drizzle with yum yum sauce. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure shrimp are patted dry before cooking for better searing. Store components separately for freshness in meal prep.

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