Description
Recreate the sizzling flavors of a Japanese steakhouse at home with these Hibachi Shrimp Rice Bowls. Juicy shrimp, sautéed vegetables, and flavorful fried rice are topped with a creamy homemade yum yum sauce, making for an easy and satisfying meal in under 30 minutes.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp butter
- 2 tbsp soy sauce
- 1 zucchini, diced
- 1/2 onion, chopped
- 1/2 cup frozen peas and carrots
- 2 cups cooked cold rice
- 2 eggs, beaten
- 2 tbsp soy sauce (for rice)
- 1 tbsp butter (for rice)
Yum Yum Sauce:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp hot sauce
Instructions
- Prepare Yum Yum Sauce: Mix mayonnaise, ketchup, garlic powder, paprika, and hot sauce in a bowl. Refrigerate until ready to use.
- Cook Shrimp: Heat butter in a skillet over medium-high heat. Cook shrimp in a single layer for about 1 minute per side, then add soy sauce and cook until pink and curled. Remove from the pan.
- Sauté Vegetables: In the same skillet, cook zucchini and onion in butter until soft. Add soy sauce, cook briefly, then remove.
- Prepare Fried Rice: Scramble eggs in the skillet. Add cold rice, peas, and carrots, stirring in soy sauce and butter. Stir-fry until heated through.
- Assemble & Serve: Layer fried rice, vegetables, and shrimp in a bowl. Drizzle with yum yum sauce and enjoy!
Notes
- Use cold, day-old rice for the best fried rice texture.
- Shrimp cooks quickly, so avoid overcooking to keep it tender.
- Store components separately for meal prep and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Japanese-Inspired