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Hibachi Shrimp Rice Bowls

Hibachi Shrimp Rice Bowls
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Enjoy delicious Hibachi Shrimp Rice Bowls packed with flavor! Try our simple recipe for a delightful meal any night of the week!

Ingredients

Scale
  • ½ cup mayo
  • 2 tbsp. ketchup
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • Few dashes of hot sauce (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)

Instructions

  1. In a mixing bowl, combine the mayo, ketchup, garlic powder, paprika, and hot sauce (if using). Mix thoroughly until smooth. Refrigerate until ready to serve.
  2. Heat a large skillet over medium-high heat. Add 1 tbsp. of butter and allow it to melt. Place the shrimp in the skillet and cook for about 1 minute on each side until they turn pink. Pour in 2 tbsp. of soy sauce and let it cook until most of the liquid evaporates. Remove shrimp from the pan and set aside.
  3. If necessary, wipe out the skillet with a paper towel. Add another 1 tbsp. of butter along with chopped onion and sliced zucchini. Sauté for about 4-5 minutes until the onion is translucent. Add another 2 tbsp. of soy sauce; cook until mostly evaporated. Remove from heat and set aside.
  4. Wipe out the skillet again if needed. Melt another 1 tbsp. of butter in the skillet. Crack one egg into the skillet; scramble it as it cooks. Add cooled rice along with frozen peas and carrots. Stir-fry for approximately 2-3 minutes; then add 2 tbsp soy sauce. Continue stir-frying for an additional 2-3 minutes until heated throughout.
  5. Start by layering fried rice at the bottom of each bowl. Top with sautéed vegetables followed by cooked shrimp. Drizzle generous amounts of yum yum sauce over everything before serving.

Nutrition

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