The Best Hibachi Shrimp Rice Bowls

Quick shrimp hibachi bowls are what you need any night of the week! So quick and easy to make, yet so tasty. You can serve it with fried rice or just go with a side of white or brown rice. Both are delicious! When paired with the yum yum sauce this recipe elevates to a whole other level of tastiness. But it’s good either way, with or without the sauce, the choice is up to you, but the sauce is recommended.

The key to success when making hibachi is making sure you have everything prepped and ready to go. Being a planner is a must here. As a big plus, this recipe takes only 30 minutes to make, so you should definitely consider making it, I can guarantee you won’t be disappointed.

Guide On Making The Best Hibachi Shrimp Rice Bowls:


For The Shrimp & Vegetables:

  • 1 lb. of raw shrimp (peeled, deveined, and patted dry)
  • 4 tbsp soy sauce (divided)
  • 3 tbsp. of unsalted butter (divided)
  • 1 medium zucchini, (sliced)
  • 1 small-medium onion (chopped)

For The Fried Rice:

  • 4 cups of cooked rice (cooled)
  • 2 cups of frozen peas and carrots (unthawed)
  • 1 egg
  • 2 tbsp of soy sauce
  • 1 tbsp butter

For The Yum Yum Sauce:

  • 1/2 cup mayo
  • 2 tbsp ketchup
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Few dashes of hot sauce or to taste (optional)


Start by making the Yum Yum sauce by mixing mayo, ketchup, garlic powder, and paprika as well as the hot sauce (if you are using it) in a small bowl. Then place the bowl in the fridge until you are ready to serve.

Next, heat a large pan over medium-high heat and add 1 tbsp of butter. Cook the shrimp on both sides in the melted butter for about a minute on each side. 

Then, add 2 tbsp of soy sauce. Cook till the sauce has almost evaporated. Remove the shrimp from the pan and put it aside.

After that, if needed, clean the large skillet using paper towels. Again, heat another tbsp of butter inside the same pan and add the zucchini and the onion. 

Sauté for about 4 to 5 minutes, until the onion becomes translucent and zucchini has softened. 

Then, add another 2 tbsp of soy sauce. Cook until the sauce has mostly evaporated. Remove the pan from the heat source and put it aside.

Again, dry out the large skillet If necessary using paper towels. 

Now, heat the last tbsp of butter in the skillet and add the egg into the skillet by breaking the yolk and then scrambling it. 

After that, add the rice that has been cooled along with frozen vegetables. Cook for approximately 2 minutes and add another 2 tbsp of soy sauce. Stir fry for an additional 2 minutes or until it is warm throughout.

Make the bowl by layering the rice as well as the shrimp, vegetables, and rice and pouring the yum yum sauce over.

Finally, in order to assemble to bowl start by adding a layer of the fried rice, then the vegetables, and shrimp, and last but not least drizzle the yum yum sauce on top.



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