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Hibachi Shrimp Rice Bowls

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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.

Ingredients

Scale

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

Find it online: https://flavorscroll.com/hibachi-shrimp-rice-bowls/