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Hibachi Shrimp Rice Bowls

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

Ingredients

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