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    Home » Seafood

    Hibachi Shrimp Rice Bowls

    December 16, 2020 by Melissa 15 Comments

    Jump to Recipe·Print Recipe
    Two hibachi shrimp rice bowls on a white background and in white bowls. On the side there is a pan of shrimp and vegetables as well as yum yum sauce with a white spoon. With the text overlay saying "hibachi shrimp bowls"

    These Hibachi Shrimp Rice Bowls are the perfect crowd-pleasing dinner and are super easy to meal prep for the week.

    This recipe for hibachi-style shrimp rice bowls is based on American Japanese steakhouse restaurant-style food. This recipe certainly isn’t authentic Japanese food, but I do enjoy it.  Shrimp and vegetables sautéed in soy sauce with fried rice and creamy yum yum sauce? Yes, please.

    Three white bowls side-by-side filled with fried rice, yum yum sauce, and hibachi shrimp and vegetables

    Ingredients

    Butter: The butter is divided up to cook the shrimp, vegetables, and rice separately. Given how salty soy sauce is, I would recommend unsalted butter as to have more control over the salty flavor.

    Shrimp: I usually will get the EZ peel raw shrimp. It’s a reasonable price, and as the name implies, it’s very easy to peel. Plus, all of the shrimp are already deveined.

    Soy sauce: I don’t find much taste difference between regular soy sauce and reduced sodium. In an effort for gentle nutrition that doesn’t compromise on taste, I usually go for the reduced-sodium version.

    Vegetables: You’ll need a medium zucchini and onion. You’ll also need frozen peas and carrots too. You don’t need to thaw the frozen vegetables first – they’re small, so they cook quickly from frozen.

    Egg: The egg is used for frying the rice.

    Rice: Use any rice you prefer, but I like to use the microwave rice packets for a quick hack. After I cook it in the microwave, I pop it in the freezer while I work on the rest of the dish. Cold rice fries up better than hot or warm rice. You don’t want to spend 30+ minutes cooking rice and then have to allow time for it to cool down. Go for the 90-second packets; you’ll thank me.

    Sauce ingredients: Mayo, ketchup, garlic powder, paprika, and a few dashes of hot sauce are all you need to make an easy yum yum sauce. If you don’t want to bother, you can totally just use the store-bought yum yum sauce.

    Close up of the hibachi shrimp and vegetables in a white bowl.

    How to Make Hibachi Shrimp and Vegetables

    Hibachi shrimp is very easy to make. Ensure that the shrimp are patted dry with paper towels, so they get a nice sear in the skillet. The pan should be quite hot over medium-high heat. You first melt the butter, then add the shrimp in a single layer, preferably. After a minute or so, you’ll flip the shrimp and add 2 tbsp. of soy sauce. Allow the soy sauce to evaporate mostly. The shrimp are done when they are mostly pink, and their tail and head have coiled towards each other. You’ll set aside the shrimp and wipe the pan if necessary, then repeat the same process for the onion and zucchini. You don’t want to pile everything on at the same time in the skillet as the vegetables sweat out moisture that would affect the shrimp’s sear.

    Close up of a hibachi shrimp rice bowl with yum yum sauce on top and a gray napkin and fork on the side.

    How to Make Hibachi Fried Rice

    In the same large skillet, you’ll add more butter and fry an egg, breaking the yolk and scrambling. You’ll then add the cooled rice along with the frozen peas and carrots, followed by 2 tbsp. of soy sauce. Keep moving the food around the skillet until everything is hot.

    How to Make Yum Yum Sauce

    You simply need to mix all of the ingredients and set the sauce aside. If you’re working ahead, I would make this in advance and keep it in the fridge until you’re ready to use it. The flavors will have more time to marinate and create a better flavor.

    How to Prepare Hibachi Shrimp Rice Bowls for Meal Prep

    After you prepare each component (shrimp, vegetables, rice, and sauce), keep everything in separate containers until you’re ready to use. If you’re going to pack the shrimp bowls for a to-go meal or lunch, then I would combine the vegetables and rice together in the same container to reheat in the microwave. I would keep the shrimp in a separate container and put the cold shrimp on top (shrimp don’t taste or smell great microwaved) after the vegetables and rice are reheated. Lastly, keep the yum yum sauce in a separate container and pour on top right before eating.  

    Two hibachi shrimp rice bowls on a white background and in white bowls. On the side there is a pan of shrimp and vegetables as well as yum yum sauce with a white spoon.
    Print

    Hibachi Shrimp Rice Bowls

    Close up of hibachi shrimp rice bowl and other bowls in the background.
    Print Recipe

    ★★★★★

    5 from 5 reviews

    • Author: Melissa
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: Dinner, lunch, meal prep, seafood
    • Method: stir-fry
    • Cuisine: Japanese-American

    Ingredients

    Scale

    Yum yum sauce

    • ½ cup mayo
    • 2 tbsp. ketchup
    • ½ tsp. garlic powder
    • ½ tsp. paprika
    • Few dashes of hot sauce or to taste (optional)

    Shrimp and vegetables

    • 3 tbsp. of unsalted butter, divided
    • 1 lb. of raw shrimp, peeled, deveined, and patted dry
    • 4 tbsp. soy sauce, divided
    • 1 medium zucchini, sliced
    • 1 small-medium onion, chopped

    Fried rice

    • 1 tbsp. butter
    • 1 egg
    • 2 cups of frozen peas and carrots, unthawed
    • 4 cups of cooked rice, cooled
    • 2 tbsp. of soy sauce

    Instructions

    1. Make yum yum sauce by mixing together the mayo, ketchup, garlic powder, paprika, and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve.
    2. Heat a large skillet over medium-high heat. Add 1 tbsp. of butter. Cook shrimp in butter for about 1 minute on each side. Add 2 tbsp. of soy sauce and cook until the soy sauce is mostly evaporated. Remove shrimp from pan and set aside.
    3. Dry out the large skillet with a paper towel if necessary. Heat another 1 tbsp. of butter in the same skillet and add the onion and zucchini. Saute for about 4-5 minutes until the onion is translucent and the zucchini is softened. Add another 2 tbsp. of soy sauce and cook until the sauce is mostly evaporated. Remove from the pan and set aside.
    4. Dry out the large skillet if necessary again. Heat another 1 tbsp. of butter in skillet.  Add egg, breaking the yolk and scrambling it. Add cooled rice and frozen vegetables. Saute for about 2-3 minutes and add 2 tbsp. soy sauce. Stir fry for additional 2-3 minutes or until warmed throughout.
    5. Assemble the bowl by layering the fried rice, vegetables, and shrimp and drizzling the yum yum sauce on top.

    Notes

    How to Prepare Hibachi Shrimp Rice Bowls for Meal Prep

    After you prepare each component (shrimp, vegetables, rice, and sauce), keep everything in separate containers until you’re ready to use. If you’re going to pack the shrimp bowls for a to-go meal or lunch, then I would combine the vegetables and rice together in the same container to reheat in the microwave. I would keep the shrimp in a separate container and put the cold shrimp on top (shrimp don’t taste or smell great microwaved) after the vegetables and rice are reheated. Lastly, keep the yum yum sauce in a separate container and pour on top right before eating.  

    Keywords: hibachi shrimp, rice bowl

    Did you make this recipe?

    Tag @melissacooksitall on Instagram and hashtag it #melissacooksrecipes

    Reader Interactions

    Comments

    1. Rachel

      October 26, 2021 at 5:55 pm

      Delicious! I added some sesame seeds to the veggies and fried rice. I will definitely make this again.

      ★★★★★

      Reply
      • Melissa

        October 28, 2021 at 11:51 am

        I’m so happy that you enjoyed it, Rachel! I think I’m going to add some sesame seeds next time – that’s a great idea!

        Reply
    2. Helen Farley

      October 26, 2021 at 8:43 pm

      So easy to make and so Delicious!

      ★★★★★

      Reply
      • Melissa

        October 28, 2021 at 11:52 am

        Yayyyy! So glad you enjoyed it, Helen! Those are both reasons I love this recipe too!

        Reply
    3. Melissa

      December 09, 2021 at 8:32 am

      Thank you for sharing. My kids always asking for this. Glad I’ll be saving money now by making our own

      Reply
      • Melissa

        December 09, 2021 at 4:34 pm

        You’re welcome! That’s so awesome – I’m so glad it’ll not just be really delicious, but also saving some $$. I agree restaurant Hibachi is expensive!

        Reply
    4. Krystal

      January 12, 2022 at 2:30 pm

      My husband, world’s pickiest eater, LOVES this recipe! He tells all of our family how delicious it is and always asks when I’m going to make it again (I’ve made it twice already after finding the recipe not long ago). So easy to make and so good!

      ★★★★★

      Reply
      • Melissa

        January 12, 2022 at 4:57 pm

        Aw, that makes me so happy! Finding food to please everyone in the family can be tough, so I’m glad you’ve found this recipe! 🙂

        Reply
      • Trevor Merhege

        January 19, 2022 at 9:41 pm

        I made this for dinner and it was really good, I did notice a “smoke” taste. I’m not sure what I did wrong but any ideas on why this happened would be nice to know. I’d like to make it again.

        Reply
    5. Jen Page

      February 23, 2022 at 7:07 pm

      Unbelievable!!!! Hubby went bonkers! I made a few modifications… used Jasmine rice and cooked it in chicken stock. Then doubled the zucchini as we are huge veggie fans! When frying the rice , I added 3 yes 3 tablespoons of sesame seeds as I love that crunch! I also drizzled 3 teaspoons of toasted sesame oil which sent this dish over the top! Better than any Hibachi place we’ve been to (which is a bunch) at 1/3 of the price!!!! Thank you Melissa for this awesome recipe!!!!

      ★★★★★

      Reply
      • Melissa

        February 25, 2022 at 12:16 pm

        Awww, I’m so happy it was a hit for you, Jen! I love your modifications – I think I’ll try those the next time I make this recipe for my family! Thank you! 🙂

        Reply
        • Amber

          February 26, 2022 at 8:03 pm

          Delicious! Husband and kids loved it. We’ll incorporate into our meal list. Thanks!

          Reply
          • Melissa

            February 28, 2022 at 10:09 am

            I’m so happy that you enjoyed it, Amber! I love it when I find something new that goes into the rotation!

            Reply
    6. Kailey

      March 24, 2022 at 8:12 pm

      Just made this tonight and it was a hit! We already had yum yum sauce in our fridge but would love to try and make my own! Thanks for the great recipe!

      ★★★★★

      Reply
      • Melissa

        March 29, 2022 at 1:36 pm

        Yayyyy! I’m so glad you enjoyed it! Thank you for the feedback 🙂

        Reply

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    Hi, and welcome! I’m Melissa, a Registered Dietitian Nutritionist in Charleston, SC that specializes in Intuitive Eating.

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