Hibachi Shrimp Rice Bowls
This recipe features delicious hibachi shrimp served over rice with a creamy yum yum sauce.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Yum Yum Sauce
- ½ cup mayo
- 2 tbsp. ketchup
- ½ tsp. garlic powder
- ½ tsp. paprika
- Few dashes hot sauce or to taste (optional)
For the Rice Bowls
- 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
- 2 cups frozen peas and carrots unthawed
- 4 cups cooked rice cooled
- 2 tbsp. soy sauce
Instructions
- In a mixing bowl, combine mayo, ketchup, garlic powder, paprika, and hot sauce to make the yum yum sauce. Set aside.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add shrimp and cook until pink. Add 2 tablespoons of soy sauce and mix well. Remove shrimp from skillet and set aside.
- In the same skillet, melt another tablespoon of butter. Add zucchini and onion, cooking until tender. Push vegetables to the side and scramble the egg in the skillet.
- Add peas and carrots, cooked rice, and remaining soy sauce to the skillet. Stir to combine and heat through.
- Serve the rice mixture in bowls topped with shrimp and drizzle with yum yum sauce.
Notes
You can adjust the amount of hot sauce based on your spice preference.