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.
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.
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.
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.
📖 Recipe
Hibachi Shrimp Rice Bowls
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Assemble the bowl by layering the fried rice, vegetables, and shrimp and drizzling the yum yum sauce on top.
Emilee
Sooooo good!! And pretty simple, will definitely be making more. And toddler approved 🙂
Melissa
I’m so glad you enjoyed it, Emilee! And, toddler approved?! That’s awesome! 😃
Kendall
what rice did you use?
Melissa
Regular white rice.
Marleigh
Warning! This meal does not keep, don’t try and reheat it a couple days later and eat or else you will be very ill. Otherwise this was a great recipe and very tasty going down (not great coming back up lol)
Kendall
What part doesn’t keep
Melissa
Kendall + Marleigh –
I don’t know the specifics of what exactly occured in Marleigh’s situation, but when meal prepping or handling of leftovers, it is important to pay attention to the details of the heat, storage, and timing of consumption.
I’ve updated the recipe notes above to include the USDA food safety recommendations and instructions for following these recommendations for this type of meal with links provided for more information. Leftover shrimp and rice are two types food, in particular, that should be handled carefully.
If you have any other questions, let me know! I’ve been servesafe certified and my Food Science degree had an emphasis in food safety, so I’m happy to help 🙂
Morgan
This recipe is so good! We doubled the zucchini but kept everything else the same. SO good!! Even my toddler loved it. Thank you!!
Melissa
I’m so happy you and your family enjoyed it, Morgan! It always feels good when you find a meal that everyone likes 🙂
Ali
AMAZING! It really does taste just like habachi and I was very skeptical. I added sesame oil when frying. The yumyum sauce makes it 💃🏼❤️
Melissa
Yayyyy! I’m so happy you enjoyed it! I know, I tend to be skeptical of copycat recipes too. I love the idea of adding some sesame oil!
Sharon
Although it took me longer to prepare then stated, we enjoyed it very much! Authentic flavor!
Melissa
I’m so glad that you enjoyed it, Sharon! Thank you for the feedback about the cook time. I’ll re-examine that next time I make this dish.
Lisa
Absolutely delicious! Making it for the second time tonight. My whole family loves this dish. The fist time I made it I thought the leftovers were really good the next day too! Super quick to put together on a busy week night!
Mckenna
This recipe is sooo good! I added mushrooms, spinach and extra garlic! I can’t wait to make it again and try chicken or beef! Thank you for sharing!
Melissa
Yayyyy! I’m so happy you enjoyed the recipe – I love the additions you made! You’ll love it with chicken and beef too – it’s a very versatile recipe.
Paula
Just made this tonight and we LOVED it! Reminded us of our favorite Japanese place. Really great recipe, thank you for sharing!
Melissa
I’m so happy you loved it, Paula! Thank you for reviewing!
Brittany
Hi! What type of hot sauce should be used to make the yum yum sauce? Franks Red Hot?
Melissa
Hi Brittany! I’ve never tried Frank’s Red Hot in this recipe, but I would imagine it would be fine. I typically use Choula or Sriracha when I make it. You can also sub a few dashes of red chili flakes for spice too.
Kailey
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!
Melissa
Yayyyy! I’m so glad you enjoyed it! Thank you for the feedback 🙂
Jen Page
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!!!!
Melissa
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! 🙂
Amber
Delicious! Husband and kids loved it. We’ll incorporate into our meal list. Thanks!
Melissa
I’m so happy that you enjoyed it, Amber! I love it when I find something new that goes into the rotation!
Krystal
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!
Melissa
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! 🙂
Trevor Merhege
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.
Melissa
Thank you for sharing. My kids always asking for this. Glad I’ll be saving money now by making our own
Melissa
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!
Helen Farley
So easy to make and so Delicious!
Melissa
Yayyyy! So glad you enjoyed it, Helen! Those are both reasons I love this recipe too!
Rachel
Delicious! I added some sesame seeds to the veggies and fried rice. I will definitely make this again.
Melissa
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!