Quick Shrimp Hibachi Bowls

Quick shrimp hibachi bowls are what you need any night of the week! So quick and easy to make. You can serve it with fried rice or just go with a side of white or brown rice. Both are delicious! In my opinion, the yum yum sauce definitely makes the dish, but you could be like Thomas and not use it too. It’s good either way!

What you need to make quick shrimp hibachi bowls + substitutions:

Shrimp– Shrimp is the best choice here. We buy ours peeled and deveined, and make sure you either buy them that way or you do it yourself. Also, you want to pat dry your shrimp to get it as dry as you can. This is what helps it to crisp up in the pan.
Zucchini- Traditionally, they use zucchini in hibachi and we love zucchini so we are all good with this selection. You could also substitute with broccoli or something similar.
Onions- The sautéed onions add so much delicious flavor to this hibachi bowl.
Soy sauce- We used soy sauce for this recipe, but you can use tamari, coconut aminos, or liquid aminos.
Brown rice- We always change it up between white and brown rice but for this, we ended up choosing brown rice. We actually bought the organic frozen brown rice, because the rice needs to either be cold from the fridge (best if it’s a day old) or you can use frozen. Just thaw it a little bit before using so it’s not totally frozen. If you use freshly made rice, then it will get mushy in your pan. A great compliment to these quick shrimp hibachi bowls.
Frozen peas & carrots- We wanted to make more of a fried rice than just a regular rice to pair it with so we added in some frozen peas and carrots.
Eggs- We do scramble eggs into the fried rice, but you could easily leave them out!

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Quick Shrimp Hibachi Bowls

Course: Main Course

Cuisine: Japanese

Keyword: easy dinner, hibachi, japanese, shrimp

Servings:

Ingredients

For the Shrimp & Veggies:

1 lb shrimp peeled & deveined
1 tbsp grass-fed butter
1 tbsp avocado oil
½ tbsp fresh garlic chopped
4 smalls zucchinis or 2 large
1 yellow onion sliced
2-3 tbsp soy sauce

For the Veggie Fried Rice:

2 cups brown rice
1 cup frozen peas and carrots
2 eggs
1 tbsp soy sauce
1 tbsp grass-fed butter
sea salt & black pepper, to taste

For the Yum Yum Sauce:

½ cup avocado oil mayonnaise
1 tbsp ketchup
1 tsp sriracha
½ tsp paprika

Instructions

For the Shrimp & Veggies:

Pat dry the shrimp on paper towels. You want to make sure they get nice and dry so they crisp up better.
In a large saucepan, heat together about ½ tbsp avocado oil and ½ tbsp butter. Add in your fresh garlic.
Once heated, pour into your shrimp. Season with some salt and pepper and mix around until almost cooked through.
Add in about 1 tbsp of soy sauce and let finish cooking for 1-2 minutes. Remove shrimp and sauce from the pan and set aside.
Next, add in the additional ½ tbsp of oil and butter. Then pour in the veggies. Season with salt and pepper. Add in about 1-2 tbsp soy sauce. You can always start with 1 and add another if needed. Cook down until your desired consistency.

For the Veggie Fried Rice:

For the rice, you can easily just use white or brown rice without making actual fried rice! The meal is plenty delicious without it. However, if you do want to do fried rice, here's how we did it!
In the video, we added the eggs to the same pan but it's best to scramble the eggs separately with butter, salt and pepper and set aside.
Then, in a large pan, add in about 1 tbsp butter and cold leftover rice (if it's freshly made it'll get mushy and no one wants that). Then pour in your frozen peas and carrots.
Mix that all together and season with salt and pepper. Add in soy sauce. You can start with about 1 tbsp and then add more as you go.
Add your eggs into the rice mixture and mix it well. You're done!

For the Yum Yum Sauce:

In a small bowl, mix together the mayo, ketchup, sriracha, and paprika. Done! This isn't a completely traditional version of yum yum sauce, but it has pieces of the version!

Notes

For Storing: Store all three mixtures (shrimp & veggies, veggie fried rice, and yum yum sauce) in separate containers in the fridge. Eat cold or reheat. Enjoy!