Hibachi Shrimp Rice Bowls

Hibachi Shrimp Rice Bowls: Your Kitchen’s Sizzling Ticket to Flavor Town!

Hey there, friends! Wyatt here, spatula in hand and a big ol’ grin on my face. You know that magical moment when you walk into a hibachi restaurant? The sizzle of butter, the dance of shrimp on the grill, that irresistible cloud of savory steam hitting your face? Pure joy, right? Well, guess what? You don’t need reservations or a chef flipping shrimp into their hat to experience that magic. Today, we’re bringing those big, bold hibachi flavors straight to your kitchen with these outrageously delicious Hibachi Shrimp Rice Bowls!

Picture this: plump, buttery shrimp nestled over fluffy rice, tangled with crisp-tender veggies, all hugged by that iconic, creamy yum yum sauce. It’s comforting, it’s vibrant, and it’s got that little touch of indulgence that makes a Tuesday night feel like a celebration. Best part? We skip the fancy tools and complicated steps. This is real-deal, weeknight-friendly cooking – ready in about 35 minutes flat. Whether you’re craving that nostalgic hibachi experience or just need a knockout meal that’ll have everyone scraping their bowls clean, this recipe is your golden ticket. So fire up that skillet, grab your favorite apron (the slightly stained one tells the best stories!), and let’s turn your kitchen into the hottest hibachi spot in town!

The Sizzle That Started It All

This recipe? Man, it takes me right back. Picture a m

Hibachi Shrimp Rice Bowls

Print Recipe

This recipe takes me straight back to family dinners around a sizzling griddle, where the sound of shrimp hitting butter made everyone smile. These bowls are comforting, flavorful, and just a little indulgent—the perfect mix of hearty rice, buttery shrimp, and tangy sauce. If you’re craving hibachi flavors without the restaurant fuss, this bowl is your easy answer to a delicious night in.

• Author: Wyatt Porter
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For the Yum Yum Sauce:

½ cup mayo

2 tbsp ketchup

½ tsp garlic powder

½ tsp paprika

Few dashes of hot sauce (optional)

For the Rice Bowl:

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, thawed

4 cups cooked rice, cooled

Instructions

Make the Sauce: In a small bowl, mix mayo, ketchup, garlic powder, paprika, and hot sauce. Set aside.

Cook Shrimp: Heat 1 tbsp butter in a large skillet over medium-high. Add shrimp and 2 tbsp soy sauce. Cook until pink, 3–4 minutes. Remove and set aside.

Stir-Fry Veggies: Add another tbsp butter. Sauté zucchini and onion until soft and golden, about 5 minutes.

Add Egg: Push veggies to the side, crack in egg, scramble, then mix everything together.

Add Rice & Peas/Carrots: Stir in cooled rice, peas, carrots, 2 tbsp soy sauce, and final tbsp butter. Cook until everything is hot and mixed well.

Assemble Bowls: Top each bowl of rice with shrimp and a drizzle of yum yum sauce.

Notes

Big flavors, quick prep, and pure comfort—this bowl is a weeknight winner.

Nutrition

• Calories: 480
• Fat: 20g
• Carbohydrates: 45g
• Protein: 25g

uch younger Wyatt, maybe ten years old, perched on the edge of a squeaky vinyl booth. My folks had saved up for a special night out at our local hibachi joint. The chef was a wizard – clanging spatulas, making onion volcanoes erupt, and sending shrimp tails flying with impossible accuracy (usually landing near my giggling little sister!). But the real magic wasn’t just the tricks. It was that incredible aroma – that first hit of butter hitting the searing hot grill, the salty-sweet scent of soy sauce caramelizing on shrimp, the garlicky steam rising as veggies danced. My eyes were wide as saucers. When that plate landed in front of me, piled high with shrimp, rice, and that irresistible pink sauce? Pure bliss. I remember my dad leaning over, whispering, “Tastes like happiness, doesn’t it, bud?” He was right. That meal wasn’t just food; it was connection, laughter, and shared joy wrapped up in one sizzling package. Creating this bowl recipe is my way of bottling up that feeling and sharing it with you. No flying shrimp required (unless you’re feeling adventurous!), just pure, delicious comfort.

Gathering Your Flavor Arsenal

Here’s the lineup! Don’t sweat substitutions – cooking’s an adventure, not a rigid test. Use what you’ve got!

For the Legendary Yum Yum Sauce:

• ½ cup mayo: The creamy dream base! Full-fat gives the richest texture, but light mayo works too. Vegan mayo? Absolutely – it’ll still be deliciously tangy.
• 2 tbsp ketchup: This is the secret to that signature pink hue and subtle sweetness! Tomato paste (thinned with a tsp of water) works in a pinch, but ketchup’s vinegar tang is key.
• ½ tsp garlic powder: Convenience king! Gives consistent flavor without chopping. Feeling fancy? Minced fresh garlic (about 1 clove) adds a brighter punch.
• ½ tsp paprika: For that beautiful color and a whisper of warmth. Smoked paprika? Oh yeah – adds a fantastic depth if you love that campfire vibe!
• Few dashes of hot sauce (optional): Sriracha, Tabasco, whatever lights your fire! Start small – you can always add more heat later. My insider tip? A dash of mirin (sweet rice wine) alongside the hot sauce adds incredible complexity!

For the Sizzling Bowl:

• 3 tbsp unsalted butter, divided: Our flavor conductor! Unsalted lets you control the salt perfectly. Salted butter? Just ease up on the soy sauce later. Vegan butter or a neutral oil like avocado work great too.
• 1 lb raw shrimp (peeled, deveined, patted dry): Size matters! Medium-large (31/40 count) are perfect – big enough to sear, small enough to cook fast. Patting dry is CRUCIAL! Wet shrimp steam instead of sear. Frozen? Thaw completely in the fridge first.
• 4 tbsp soy sauce, divided: The umami powerhouse! Low-sodium is my go-to for better control. Gluten-free? Tamari is your perfect swap. Coconut aminos work but are sweeter.
• 1 medium zucchini, sliced: Adds freshness and texture. Yellow squash is a sunny swap. No squash? Toss in extra peas/carrots or some sliced mushrooms!
• 1 small-medium onion, chopped: Yellow or white onions bring that classic sweet-savory base. Sweet onions (like Vidalia) add extra mellow sweetness.
• 1 egg: Our little ribbon of richness! Scrambled right in for protein and texture. Omit if needed, or crumble in some firm tofu for a similar effect.
• 2 cups frozen peas and carrots, thawed: Weeknight heroes! Thawing helps them heat through quickly without making the rice soggy. Fresh? Blanch peas and julienne carrots first!
• 4 cups cooked rice, cooled: DAY-OLD RICE IS THE SECRET WEAPON! It’s drier, fries up beautifully without clumping. Jasmine or short-grain are my faves. Freshly cooked? Spread it thin on a baking sheet to cool quickly!

Let’s Get Sizzling: Your Step-by-Step Adventure!

Ready to work that skillet like a hibachi pro? Follow along – I’ve packed each step with tips to make you shine!

1. Make the Yum Yum Sauce (The Flavor Boss): Grab a small bowl. Plop in the mayo, ketchup, garlic powder, paprika, and those optional hot sauce dashes. Whisk it like you mean it until it’s smooth and gloriously pink! Chef’s Hack: Do this first! Letting it sit for 10-15 minutes while you cook lets the flavors get to know each other and mellow beautifully. Cover and pop it in the fridge if it’s a hot day.
2. Cook the Shrimp (Butter = Love): Heat a large skillet (cast iron is awesome here!) or wok over medium-high heat. Melt 1 tablespoon of that butter – listen for that happy sizzle! Add the shrimp in a single layer (don’t crowd ’em!). Drizzle 2 tablespoons of soy sauce right over the top. Key Move: Resist stirring for the first minute! Let them get a nice sear. Flip and cook just until they turn opaque and pink all over, about 3-4 minutes total. Shrimp cook FAST! Overcooked shrimp are tough – we want juicy. Scoop them out onto a plate and let ’em rest. They’ll finish cooking slightly from residual heat.
3. Stir-Fry the Veggies (Hello, Crunch!): No need to clean the skillet! That leftover butter and shrimp goodness is flavor gold. Melt another tablespoon of butter. Toss in the chopped onion and zucchini slices. Stir-fry them, letting them get some nice golden-brown spots (that’s flavor!), about 5 minutes. You want them tender-crisp, not mushy. Pro Tip: A tiny pinch of salt here helps draw out their natural sweetness!
4. Scramble the Egg (The Ribbon Trick): Push those beautiful veggies to one side of the skillet. Crack the egg right into the empty space. Let it set for about 10 seconds, then scramble it quickly with your spatula just until softly set. The Magic: Immediately mix the scrambled egg into the veggies! This distributes that creamy richness perfectly.
5. Bring it Home with Rice & Peas/Carrots (The Grand Finale): Now, crank up the heat just a smidge! Add the cooled rice, the thawed peas and carrots, the remaining 2 tablespoons of soy sauce, and that last glorious tablespoon of butter. Break It Up: Use your spatula to break apart any rice clumps gently. Stir-fry everything together constantly for 3-5 minutes. You want the rice piping hot, slightly toasted in spots, and perfectly combined. That final pat of butter? It adds an unbelievable sheen and richness. Taste! Need more soy? Add a splash. More butter? Hey, I won’t judge!
6. Assemble Your Masterpiece (Bowls of Joy!): Divide that gorgeous, steaming rice mixture into bowls. Top generously with those perfect buttery shrimp. Now, the crowning glory: drizzle that vibrant yum yum sauce all over the top. Chef’s Flair: Serve extra sauce on the side – folks love to dunk!

Plating Up the Good Stuff

Presentation is part of the fun! Spoon that glorious rice mixture into deep bowls – it deserves center stage. Arrange the shrimp artfully on top, letting some peek through. Drizzle the yum yum sauce generously in zig-zags or swirls. For that restaurant-worthy touch, sprinkle on some toasted sesame seeds or thinly sliced green onions. Feeling extra? A tiny side of pickled ginger adds a lovely bright note. These bowls are a complete meal, but a simple side of miso soup or a crisp cucumber salad cuts through the richness beautifully. Grab those forks – dig in while it’s hot and sizzling with flavor!

Make It Your Own: Flavor Twists & Swaps

This bowl is your canvas! Get creative:

1. Protein Power-Up: Swap shrimp for thinly sliced chicken breast, flank steak, cubed tofu (pressed extra dry!), or even scallops. Adjust cooking times accordingly.
2. Veggie Bonanza: Toss in sliced mushrooms with the onions, add broccoli florets (blanch first!), or throw in some bell peppers for color. Spinach stirred in at the very end wilts beautifully.
3. Rice Revolution: Brown rice adds nuttiness (cook it ahead!). Cauliflower rice makes a killer low-carb base – sauté it separately first to remove moisture, then add at the end.
4. Sauce Sensations: Spice up the yum yum sauce with extra hot sauce or a pinch of cayenne. Swap it for teriyaki sauce or a spicy mayo blend. Love ginger? Grate a little fresh ginger into the sauce!
5. Gluten-Free/Dairy-Free: Easily done! Use tamari instead of soy sauce, swap butter for avocado oil or vegan butter, and ensure your mayo and hot sauce are GF/DF compliant.

Wyatt’s Whispered Wisdom & Kitchen Tales

This recipe? It’s evolved from countless test runs (and a few hilarious fails!). Early on, I learned the hard way that wet shrimp are the enemy of sear – ended up with more of a shrimp stew! Patting dry is non-negotiable. And that rice? Using freshly cooked, warm rice once turned my beautiful stir-fry into a sticky, mushy mess worthy of a toddler’s art project. Day-old rice is your steadfast friend! The yum yum sauce started super simple, but adding that dash of hot sauce and experimenting with a hint of mirin (thanks to my sushi-loving buddy Dave) took it to superstar status. Leftovers? Honestly, they’re almost better! The flavors meld overnight. Reheat gently in a skillet with a tiny splash of water or broth to revive it. The real magic, though, is how this bowl brings people together. My nephew declared it “better than the restaurant!” after his third helping. That’s the win, right there. Cook it with love, share it with joy, and don’t be afraid to make it your own!

Your Hibachi Bowl Questions, Answered!

Let’s tackle those common kitchen

Final Thoughts:

This Hibachi Shrimp Rice Bowl? It’s not just dinner—it’s a full-on flavor celebration wrapped in steam, sizzle, and a dollop of creamy pink joy. Whether you’re chasing nostalgia or just want a knockout meal that feels like a Friday night treat on a Tuesday, this bowl delivers in spades. It’s got heart, history, and a whole lotta buttery shrimp goodness. So next time you need a pick-me-up or want to impress someone (yourself included), skip the takeout and crank up the skillet. The magic’s right in your kitchen—and trust me, that first bite will hit like a memory.