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.
Notes
How to Prepare Hibachi Shrimp Rice Bowls for Meal Prep
After you prepare each component (shrimp, vegetables, rice, and sauce). Do not allow food to be between 40-140 degrees F (room temp falls within this range) for more than 2 hours. Refrigerate within 1-2 hours and keep everything in separate containers stored in the fridge for up to 4 days. The USDA recommends all leftovers be discarded within 4 days, including shellfish.
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 until steaming or an internal thermometer reading reaches at least 165 degrees F.
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 (do not heat) and pour on top right before eating.
For more information on the importance of proper food safety including storage, cooking, and heating safety, check with the USDA or check out this article from a fellow dietitian on leftover rice safety.
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Nutrition
Calories: 642kcalCarbohydrates: 59gProtein: 27gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 225mgSodium: 2214mgPotassium: 562mgFiber: 5gSugar: 5gVitamin A: 7655IUVitamin C: 19mgCalcium: 127mgIron: 5mg
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