Description
A cozy and flavorful Hibachi Shrimp Rice Bowl, perfect for weeknight dinners with shrimp, colorful vegetables, and creamy yum yum sauce.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1 cup mixed vegetables (such as bell peppers, zucchini, and carrots)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon scallions, chopped
- Salt and pepper to taste
- For yum yum sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
Instructions
- Heat olive oil in a large pan over medium-high heat. Add minced garlic and sauté until fragrant.
- Add the shrimp to the pan and cook until they turn pink, about 3-4 minutes.
- Stir in the mixed vegetables and continue cooking until tender, about 5 minutes.
- Mix together the cooked rice, soy sauce, salt, and pepper until well combined.
- Combine the ingredients for the yum yum sauce in a small bowl until smooth and creamy.
- Serve the shrimp and rice mixture in bowls, drizzled with yum yum sauce and garnished with scallions.
Notes
Feel free to swap proteins or vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg