Hibachi Shrimp Rice Bowls Recipe

Transform your kitchen into a Japanese steakhouse with this flavorful Hibachi Shrimp Rice Bowl recipe. Featuring tender, juicy shrimp, perfectly seasoned rice, and an assortment of fresh vegetables, these bowls capture the essence of hibachi-style cooking without needing a teppanyaki grill. Drizzled with creamy yum-yum sauce, this dish offers a balance of smoky, savory, and slightly sweet flavors in every bite. Whether for weeknight dinners or meal prep, these rice bowls are easy to make, customizable, and a guaranteed hit!

Why You’ll Love This Recipe

1. Hibachi Flavor at Home: Get restaurant-quality results in your kitchen.
2. Quick and Easy: Ready in under 30 minutes.
3. Customizable: Use your favorite proteins or veggies to suit your preferences.
4. Family-Friendly: Perfect for everyone, from picky eaters to adventurous foodies.

Step-by-Step Instructions

Step 1: Prepare the Rice

1. Cook the Rice: If you don’t have pre-cooked rice, start by cooking your rice according to the package instructions. Once cooked, let it cool slightly to prevent sticking during stir-frying.
2. Scramble the Eggs: In a large skillet or wok, melt 1 tablespoon of butter over medium heat. Add the beaten eggs and scramble until just set. Remove from the skillet and set aside.
3. Stir-Fry the Rice: In the same skillet, melt the remaining butter and add sesame oil. Add the rice, soy sauce, and scrambled eggs. Stir-fry until heated through, then mix in the scallions. Set aside and keep warm.

Step 2: Cook the Vegetables

1. Heat the Oil: In a clean skillet or wok, heat sesame oil over medium-high heat.
2. Sauté the Veggies: Add the carrots, onions, and mushrooms, cooking for 2–3 minutes. Then, add the zucchini and broccoli. Drizzle with soy sauce and continue cooking until the vegetables are tender-crisp. Remove from heat and set aside.

Step 3: Prepare the Shrimp

1. Marinate the Shrimp: In a small bowl, toss the shrimp with soy sauce and minced garlic. Let it sit for 5 minutes.
2. Cook the Shrimp: Heat butter and sesame oil in a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Squeeze lemon juice over the shrimp for a burst of freshness.

Step 4: Make the Yum-Yum Sauce

1. Combine Ingredients: In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, paprika, and sugar.
2. Adjust Consistency: Add water 1 tablespoon at a time until the sauce reaches your desired consistency. Set aside.

Step 5: Assemble the Bowls

1. Layer the Base: Start with a generous scoop of fried rice.
2. Add the Vegetables: Arrange the sautéed vegetables on one side of the bowl.
3. Top with Shrimp: Place the cooked shrimp on the other side.
4. Drizzle with Sauce: Generously drizzle the yum-yum sauce over the shrimp and rice.
5. Finish with Toppings: Garnish with sesame seeds, scallions, or pickled ginger for added flavor and texture.

Tips for Success

1. Use Day-Old Rice: For the best texture, use leftover rice that’s slightly dry. Freshly cooked rice can become mushy.
2. Cook in Batches: If making a large quantity, cook the shrimp, vegetables, and rice in batches to avoid overcrowding the pan.
3. Adjust Heat: Hibachi-style cooking requires high heat. Make sure your skillet or wok is hot to achieve that smoky flavor.
4. Customize Your Bowl: Substitute chicken, tofu, or steak for shrimp to suit your preferences.

Variations

Protein Alternatives

• Chicken: Swap shrimp for diced chicken breast or thighs.
• Steak: Thinly sliced beef works well for a heartier version.
• Tofu: For a vegetarian option, use firm tofu, cubed and pan-fried.

Vegetable Options

• Swap or add snap peas, baby corn, or bok choy for extra variety.

Low-Carb Option

• Replace rice with cauliflower rice for a keto-friendly version.

Serving Suggestions

1. Side Dishes: Serve with miso soup or a simple green salad dressed with sesame ginger dressing.
2. Beverages: Pair with iced green tea or a refreshing lemonade.

Why This Recipe Works

The combination of tender shrimp, crispy vegetables, and flavorful fried rice captures the essence of hibachi-style cooking. The yum-yum sauce adds a creamy, tangy finish that ties everything together. This recipe is versatile, allowing you to recreate a restaurant-quality meal at home with ease.

Frequently Asked Questions

1. Can I use frozen shrimp?

Yes, just make sure to thaw them completely before cooking and pat them dry to avoid excess moisture.

2. Is there a substitute for sesame oil?

You can use olive oil or avocado oil, but sesame oil provides the signature hibachi flavor.

3. Can I make this recipe dairy-free?

Yes, substitute butter with a plant-based alternative and use a dairy-free mayonnaise for the sauce.

4. How do I prevent the shrimp from overcooking?

Shrimp cook quickly; remove them from heat as soon as they turn pink and opaque.

Final Thoughts

This Hibachi Shrimp Rice Bowl Recipe is a fantastic way to enjoy the flavors of Japanese teppanyaki at home. Perfect for busy weeknights or special occasions, these bowls are as delicious as they are easy to prepare. Customize them with your favorite ingredients and enjoy a wholesome, restaurant-quality meal in the comfort of your home.

Yield: 4

Hibachi Shrimp Rice Bowls Recipe

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Transform your kitchen into a Japanese steakhouse with this flavorful Hibachi Shrimp Rice Bowl recipe. Featuring tender, juicy shrimp, perfectly seasoned rice, and an assortment of fresh vegetables, these bowls capture the essence of hibachi-style cooking without needing a teppanyaki grill. Drizzled with creamy yum-yum sauce, this dish offers a balance of smoky, savory, and slightly sweet flavors in every bite. Whether for weeknight dinners or meal prep, these rice bowls are easy to make, customizable, and a guaranteed hit!

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• For the Shrimp:
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon lemon juice
• For the Fried Rice:
• 3 cups cooked white rice (preferably day-old)
• 2 tablespoons sesame oil
• 1 small onion, finely diced
• 1 cup frozen peas and carrots mix
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon butter
• For the Vegetables:
• 1 zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon butter
• Optional Yum Yum Sauce:
• ½ cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon rice vinegar
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon sugar (optional)

Instructions

1. Prepare the Shrimp

1. Toss the shrimp in soy sauce and set aside to marinate while you prepare the rice and vegetables.

2. Make the Fried Rice

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add diced onion and sauté for 2 minutes.
2. Add the peas and carrots, cooking for 2-3 minutes until tender.
3. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix with the vegetables.
4. Add the cooked rice, soy sauce, and butter. Stir-fry for 3-4 minutes until everything is combined and heated through. Set aside.

3. Cook the Vegetables

1. Heat butter in the same skillet over medium heat. Add zucchini and mushrooms, cooking for 3-4 minutes until tender.
2. Drizzle with soy sauce and stir until coated. Remove from heat and keep warm.

4. Sauté the Shrimp

1. In the same skillet, heat sesame oil and butter over medium-high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Squeeze fresh lemon juice over the shrimp and remove from heat.

5. Make the Yum Yum Sauce (Optional)

1. In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, and paprika. Adjust seasoning to taste and set aside.

6. Assemble the Bowls

1. Divide the fried rice among serving bowls. Top with sautéed vegetables and shrimp.
2. Drizzle with yum yum sauce, if using. Garnish with sesame seeds or chopped green onions for added flavor.

Notes

• Day-Old Rice: Use chilled, leftover rice for the best fried rice texture. Fresh rice may become mushy.
• Customize Vegetables: Add or swap in broccoli, snap peas, or bell peppers for variety.
• Spice It Up: Add a pinch of red pepper flakes or Sriracha for a spicy kick.