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Hibachi Shrimp Rice Bowls

Hibachi Shrimp Rice Bowls: A Quick, Flavor-Packed Delight

Hibachi Shrimp Rice Bowls bring bold flavors and simplicity to dinner time, perfect for meal prep or a quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yum Yum Sauce
  • 1/2 cup mayo substitute with Greek yogurt for a lighter option
  • 2 tablespoons ketchup substitute with tomato paste for a less sweet flavor
  • 1/2 teaspoon garlic powder fresh minced garlic can be used for a stronger flavor
  • 1/2 teaspoon paprika substitute with smoked paprika for deeper flavor
For the Main Dish
  • 3 tablespoons unsalted butter can substitute with olive oil for a dairy-free option
  • 1 pound raw shrimp deveined and patted dry for searing
  • 4 tablespoons soy sauce use reduced-sodium soy sauce for a lighter taste
  • 1 medium zucchini yellow squash can be a substitute
  • 1 medium onion shallots can be used as a substitute
  • 1 large egg omit for a vegan version
  • 1 cup frozen peas and carrots no thawing is required before cooking
  • 3 cups cooked rice cold rice fries better

Equipment

  • large skillet
  • medium bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine ½ cup mayo, 2 tablespoons ketchup, ½ teaspoon garlic powder, ½ teaspoon paprika, and hot sauce if desired. Stir until smooth and refrigerate.
  2. Heat a large skillet over medium-high heat, add 1 tablespoon of butter. Once melted, cook the deveined shrimp for about 1 minute on each side. Pour in 2 tablespoons of soy sauce and cook until most liquid evaporates.
  3. Wipe the skillet clean, melt another tablespoon of butter, and sauté sliced onion and zucchini for about 4-5 minutes. Stir in 2 tablespoons of soy sauce and cook until evaporated.
  4. Melt the final tablespoon of butter in the same skillet, crack in 1 egg and scramble. Add cold cooked rice and frozen peas and carrots, stir-fry for 2-3 minutes with 2 more tablespoons of soy sauce.
  5. Layer fried rice in bowls, top with sautéed vegetables and shrimp, and drizzle with yum yum sauce to serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, allow the yum yum sauce to chill and ensure shrimp are dry for a better sear.

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