Description
Hibachi Shrimp Rice Bowls are a delicious and satisfying meal featuring shrimp, vegetables, and rice topped with a creamy Yum Yum sauce.
Ingredients
Scale
- 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
Instructions
- In a bowl, mix mayo, ketchup, garlic powder, paprika, and hot sauce to make the Yum Yum sauce. Set aside.
- In a large skillet, melt 1 tbsp. of butter over medium heat.
- Add shrimp and 2 tbsp. of soy sauce. Cook until shrimp is pink and opaque. Remove and set aside.
- In the same skillet, add another tbsp. of butter and sauté zucchini and onion until tender.
- Push vegetables to the side, add the egg, and scramble until cooked through.
- Add peas, carrots, cooked rice, and remaining soy sauce. Stir until heated through.
- Add cooked shrimp back to the skillet and mix well.
- Serve the rice mixture in bowls, drizzled with Yum Yum sauce.
Notes
- You can customize the vegetables based on your preference.
- For spicier sauce, add more hot sauce.
- Use leftover rice for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Hibachi, Shrimp, Rice, Bowls, Yum Yum Sauce