Hibachi Shrimp Rice Bowls
This recipe combines delicious shrimp with vegetables and rice, topped with a creamy yum yum sauce.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Yum Yum Sauce
- ½ cup mayo
- 2 tablespoon ketchup
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Few dashes hot sauce (optional) to taste
For the Rice Bowls
- 3 tablespoon unsalted butter divided
- 1 lb raw shrimp peeled, deveined, and patted dry
- 4 tablespoon 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 tablespoon soy sauce
Instructions
- In a mixing bowl, combine mayo, ketchup, garlic powder, paprika, and hot sauce to make the yum yum sauce.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add shrimp and cook until pink, about 3-4 minutes. Add 2 tablespoons of soy sauce and stir.
- Add zucchini, onion, and remaining butter. Sauté until vegetables are tender.
- Push the shrimp and vegetables to one side, crack the egg into the skillet, and scramble it. Mix everything together.
- Add peas and carrots, cooked rice, and remaining soy sauce. Stir well and heat through.
- Serve in bowls topped with yum yum sauce.
Notes
You can adjust the amount of hot sauce based on your spice preference.