Name: Delicious Hibachi Shrimp Rice Bowls in Under 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.5 cup mayo (Substitute with Greek yogurt for a lighter version.); 2 tbsp ketchup (Sugar-free version if desired.); 0.5 tsp garlic powder (Fresh minced garlic can be swapped in.); 0.5 tsp paprika (Can be replaced with smoked paprika.); 3 tbsp unsalted butter (For sautéing.); 1 lb raw shrimp (peeled and deveined) (Frozen shrimp can be a good alternative.); 4 tbsp soy sauce (Reduced-sodium to lower sodium intake.); 1 medium zucchini (sliced) (Substitute with bell peppers or broccoli if preferred.); 1 small-medium onion (chopped) (Substitute with scallions for milder flavor.); 2 cups frozen peas and carrots (unthawed) (Fresh vegetables can also be used.); 4 cups cooked rice (cooled) (Cold rice fries better.)

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As I stirred the sizzling shrimp in the skillet, the aroma of garlic and buttery goodness filled my kitchen, instantly transporting me to a cozy hibachi restaurant. Today, I’m thrilled to share my Easy Hibachi Shrimp Rice Bowls with Creamy Yum Yum Sauce, a delightful fusion of Japanese-American flavors. These bowls are not only a high-protein meal that’s perfect for a quick dinner, but they also make fantastic options for meal prep throughout the week. Imagine serving up this vibrant dish filled with succulent shrimp, colorful veggies, and savory fried rice, all drizzled with that irresistible sauce. Your family will crave it time and again! Ready to bring a little culinary adventure home? Let’s dive into this easy recipe and transform your weeknight meals!

Why are These Rice Bowls Special?

Simplicity: This recipe requires just a few ingredients and minimal cooking skills, making it perfect for any home cook looking to impress.

Quick Preparation: Ready in under 30 minutes, these Hibachi Shrimp Rice Bowls are ideal for busy weeknights or meal prep, so you can enjoy delicious homemade food without the long wait.

Flavor Explosion: The combination of succulent shrimp, vibrant veggies, and creamy yum yum sauce creates a mouthwatering experience that’s hard to resist.

Endless Customization: Feel free to swap in different proteins or veggies, or experiment with sauces to make this dish your own.

Crowd-Pleasing Appeal: Whether you’re feeding a family or hosting friends, these colorful bowls are sure to be a hit at the table! Want to try more seafood dishes? Don’t miss my Spicy Salmon Bowls and Grilled Shrimp Bowl.

Hibachi Shrimp Rice Bowls Ingredients

For the Yum Yum Sauce
• ½ cup mayo – Adds creaminess to the yum yum sauce; substitute with Greek yogurt for a lighter version.
• 2 tbsp. ketchup – Provides sweetness and tang; use a sugar-free version if desired.
• ½ tsp. garlic powder – Enhances flavor; fresh minced garlic can be swapped in for a bolder taste.
• ½ tsp. paprika – Adds color and a subtle smoky flavor; can be replaced with smoked paprika for extra depth.

For the Shrimp and Vegetables
• 3 tbsp. unsalted butter – Used for sautéing; ensure to use unsalted for better control over saltiness.
• 1 lb. raw shrimp (peeled and deveined) – The main protein for the dish; frozen shrimp can be a good alternative, ensuring they are thawed properly.
• 4 tbsp. soy sauce (divided) – Provides umami flavor; use reduced-sodium soy sauce to lower sodium intake.
• 1 medium zucchini (sliced) – Adds texture and nutrition; substitute with bell peppers or broccoli if preferred.
• 1 small-medium onion (chopped) – Brings sweetness and depth; substitute with scallions for a milder flavor.
• 1 egg – Scrambled to enrich the rice; for a vegan option, use flax egg or omit entirely.
• 2 cups frozen peas and carrots (unthawed) – Quick cooking, adding color and nutrition; fresh vegetables can also be used.
• 4 cups cooked rice (cooled) – Base of the bowl; cold rice fries better, and microwave rice packets can save time.

Let’s gather these ingredients and create something amazing – these Hibachi Shrimp Rice Bowls are sure to become a new family favorite!

Step‑by‑Step Instructions for Hibachi Shrimp Rice Bowls

Step 1: Prepare the Yum Yum Sauce
In a small bowl, combine ½ cup mayo, 2 tablespoons ketchup, ½ teaspoon garlic powder, and ½ teaspoon paprika. Stir the mixture until smooth and well-blended, then taste and adjust seasoning if desired. Once prepared, cover the bowl and refrigerate the yum yum sauce until you’re ready to serve your Hibachi Shrimp Rice Bowls.

Step 2: Sauté the Shrimp
Heat a large skillet over medium-high heat and melt 1 tablespoon of unsalted butter. When the butter is sizzling, add 1 pound of peeled and deveined shrimp in a single layer, cooking them for about 1 minute on each side until they turn pink and opaque. Add 2 tablespoons of soy sauce and cook for an additional minute until the sauce is mostly evaporated. Remove the shrimp from the skillet and set them aside.

Step 3: Cook the Vegetables
In the same skillet, add another tablespoon of butter and increase the heat to medium-high. Once melted, toss in 1 chopped onion and 1 sliced zucchini, sautéing for about 3–4 minutes until the onion is translucent and the zucchini is tender. Drizzle in 2 tablespoons of soy sauce to elevate the flavor, stirring well before removing the vegetables from the skillet and setting them aside with the shrimp.

Step 4: Fry the Rice and Egg
Using the same skillet, wipe it clean if needed, and add the last tablespoon of butter. Once melted, crack in 1 egg and scramble it for about 1 minute until fully cooked. Add 4 cups of cooled cooked rice (preferably day-old) along with 2 cups of frozen peas and carrots. Sauté the mixture for about 3–5 minutes, breaking up any clumps of rice, and finish with the remaining 2 tablespoons of soy sauce, mixing everything well.

Step 5: Assemble the Bowls
To assemble your Hibachi Shrimp Rice Bowls, start by layering the lightly fried rice at the bottom of each bowl. Add a generous serving of sautéed vegetables, followed by the perfectly cooked shrimp on top. Drizzle with the creamy yum yum sauce to finish. Serve hot and enjoy the delightful fusion of flavors in every bite!

How to Store and Freeze Hibachi Shrimp Rice Bowls

Fridge: Store each component separately in airtight containers for up to 4 days. This keeps the shrimp, vegetables, and rice fresh, maintaining their flavors and textures.

Freezer: Prepare the rice and shrimp, then freeze them in individual portions. Use freezer-safe containers or bags for up to 3 months. Thaw in the fridge before reheating.

Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of water to create steam if needed. Ensure the shrimp are heated to a safe temperature.

Meal Prep: When prepping for the week, consider portioning out ingredients to make assembling your Hibachi Shrimp Rice Bowls a breeze on busy nights!

Make Ahead Options

These Hibachi Shrimp Rice Bowls are perfect for meal prep, making weeknight dinners a breeze! You can prepare the yum yum sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. Additionally, you can cook the shrimp and sauté the vegetables up to 3 days before serving. Just ensure they are cooled before storing in separate, airtight containers to maintain quality. When you’re ready to enjoy your meal, simply reheat the shrimp and veggies in a skillet, fry the rice as per the recipe, and assemble your bowls with the creamy yum yum sauce. This way, you’ll have a delicious, restaurant-style dish on your table with minimal effort!

Expert Tips for Hibachi Shrimp Rice Bowls

Pat the Shrimp Dry: Before cooking, ensure shrimp are patted dry to achieve a perfect sear and great texture.
Flavor Concentration: Allow the soy sauce to reduce in the skillet for concentrated flavors. Don’t rush this step; it makes a difference!
Rice Temperature: Use cooled rice to prevent mushiness—day-old rice works best for frying. If you’re in a hurry, spread freshly cooked rice on a baking sheet to cool quickly.
Individual Component Storage: If meal prepping, store the shrimp, veggies, and rice separately to maintain their individual textures and flavors.
Veggie Substitutions: Feel free to mix and match vegetables according to your taste! Bell peppers or broccoli work wonderfully in these Hibachi Shrimp Rice Bowls.
Make-ahead Yum Yum Sauce: Prepare the creamy yum yum sauce ahead of time for a quick assembly during busy weeknights. It keeps well in the fridge!

Variations & Substitutions for Hibachi Shrimp Rice Bowls

Feel free to make these Hibachi Shrimp Rice Bowls your own by exploring different ingredients and flavors!

Protein Swap: Replace shrimp with chicken or tofu for a different protein. Chicken offers a heartier bite, while tofu mimics the texture of shrimp beautifully.
Veggie Variety: Toss in additional vegetables like mushrooms or snap peas for more nutrition. These not only add color but also enhance the dish’s flavor profile.
Saucy Kick: Use sriracha instead of ketchup in the yum yum sauce for a spicy twist. It’s an excellent way to introduce some heat if you enjoy a little kick in your meals.
Grain Options: Swap white rice for brown rice or quinoa for a healthy alternative. Brown rice adds nuttiness, while quinoa packs in more protein.
Gluten-Free: Opt for coconut aminos instead of soy sauce to keep this dish gluten-free without sacrificing flavor. It offers a slightly sweeter taste, enhancing the overall dish.
Creamy Additions: Mix in a splash of coconut milk for a creamy, tropical flavor in the fried rice. It complements the shrimp superbly and adds depth.
Herb Infusion: Garnish the bowls with fresh cilantro or chives to brighten up the flavors. Fresh herbs can elevate your dish to a whole new level of freshness.

Looking for more seafood inspiration? You might also enjoy my Creamy Coconut Shrimp or Garlic Butter Shrimp for delicious twists on shrimp dishes!

What to Serve with Easy Hibachi Shrimp Rice Bowls

To enhance your dining experience, let’s explore some delicious accompaniments that will elevate your Hibachi Shrimp Rice Bowls into a memorable meal.

Creamy Mashed Potatoes: Their velvety texture contrasts beautifully with the crispy rice and tender shrimp, making every bite delightful.
Miso Soup: A warm bowl of miso soup adds a comforting umami flavor that complements the shrimp and brings a cozy touch to your dinner.
Fresh Garden Salad: Crisp greens tossed with a zesty vinaigrette offer a refreshing crunch that balances the richness of the seafood and sauce.
Steamed Edamame: These lightly salted pods are a nutritious finger food that pairs well with the savory elements of the rice bowl, and they’re fun to eat!
Cucumber Salad: The cool, crisp cucumber salad adds a pop of freshness; its tangy dressing will cut through the richness of the yum yum sauce.
Sautéed Garlic Bok Choy: This vibrant green vegetable brings both color and nutrition; sautéing it with garlic enhances its flavor and makes for a great side.
Japanese Beer or Sake: Enjoying a crisp, refreshing beverage can elevate your meal, offering a delicious contrast to the flavors of your hibachi dish.

With these pairings, you’re set for a delightful meal that satisfies both your palate and your heart. Enjoy!

Hibachi Shrimp Rice Bowls Recipe FAQs

What type of shrimp should I use for Hibachi Shrimp Rice Bowls?
I recommend using raw shrimp that are peeled and deveined for the best taste and texture. If fresh shrimp isn’t available, frozen shrimp is a great alternative—just ensure they are properly thawed before cooking.

How long can I store Hibachi Shrimp Rice Bowls in the fridge?
You can store each component separately in airtight containers for up to 4 days. This method prevents the shrimp, vegetables, and rice from losing their flavors and textures.

Can I freeze the components of Hibachi Shrimp Rice Bowls?
Absolutely! To freeze, portion the cooked rice and shrimp into freezer-safe containers or bags. These can be kept in the freezer for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight before reheating in a skillet over medium heat.

What can I do if my rice is too sticky when frying?
If your rice turns out sticky, it’s best to use cooled, day-old rice for frying, as it helps to create a better texture. If you’re in a pinch with freshly cooked rice, spread it out on a baking sheet to cool down quickly. Another tip is to add a little oil to the pan while frying to help separate the grains.

Are there any dietary considerations for this dish?
Definitely! If you have dietary restrictions or allergies, you can substitute ingredients easily. For instance, to make it gluten-free, use tamari instead of soy sauce. If you’re looking for a lower-calorie option, Greek yogurt can replace mayo in the yum yum sauce. Always check labels to ensure safety for allergies!