Description
Delicious hibachi shrimp rice bowls feature marinated shrimp, sautéed vegetables, and seasoned rice for a comforting meal.
Ingredients
- ½ cup mayo
- 2 tbsp. ketchup
- ½ tsp. garlic powder
- ½ tsp. paprika
- Few dashes of hot sauce (optional)
- 3 tbsp. unsalted butter (divided)
- 1 lb. raw shrimp (peeled, deveined, and patted dry)
- 4 tbsp. soy sauce (divided)
- 1 medium zucchini (sliced)
- 1 small-medium onion (chopped)
- 1 egg
- 2 cups frozen peas and carrots (unthawed)
- 4 cups cooked rice (cooled)
- 2 tbsp. soy sauce
Instructions
- Whisk together the mayo, ketchup, garlic powder, paprika, and hot sauce (if desired) in a bowl. Refrigerate this mixture until ready to serve.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter, and cook the shrimp in the butter for about one minute on each side. Add 2 tablespoons of soy sauce and cook until mostly evaporated. Remove the shrimp and set aside.
- Dry out the skillet if necessary, then heat another tablespoon of butter. Add chopped onion and sliced zucchini. Sauté for about 4 to 5 minutes until the onion is translucent and the zucchini softens. Pour in another 2 tablespoons of soy sauce and cook until mostly evaporated. Set aside.
- Heat the last tablespoon of butter in the skillet, crack in the egg, break the yolk, and scramble it. Then, add the cooled rice and unthawed peas and carrots. Sauté for 2 to 3 minutes. Stir in 2 tablespoons of soy sauce and stir-fry for another 2 to 3 minutes.
- Assemble the bowls by layering fried rice, sautéed vegetables, and shrimp on top. Drizzle the yum yum sauce over the assembled bowls.
Notes
For a spicy kick, adjust the hot sauce in the yum yum sauce to taste. Feel free to customize the vegetables based on personal preference.
