Description
Hibachi shrimp rice bowls with sautéed shrimp, buttery fried rice, vegetables, and creamy yum yum sauce, perfect for dinner, lunch, or meal prep.
Ingredients
Scale
- ½ cup mayonnaise
- 2 tablespoons ketchup
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Hot sauce, optional
- 3 tablespoons unsalted butter
- 1 pound raw shrimp, peeled and deveined
- 4 tablespoons soy sauce
- 1 medium zucchini, sliced
- 1 small to medium onion, chopped
- 1 large egg
- 2 cups frozen peas and carrots
- 4 cups cooked rice, cooled
Instructions
- Mix mayonnaise, ketchup, garlic powder, paprika, and hot sauce to make yum yum sauce and chill.
- Cook shrimp in butter until pink, add soy sauce, then remove.
- Cook onion and zucchini in butter with soy sauce until tender and set aside.
- Scramble egg in butter, add rice and vegetables, stir-fry with soy sauce.
- Assemble bowls with rice, vegetables, shrimp, and sauce.
Notes
- Store rice and vegetables together and shrimp separately for meal prep.
- Reheat rice and vegetables fully before adding shrimp and sauce.
- Consume leftovers within 4 days and keep each component refrigerated.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner, lunch, meal prep, seafood
- Method: stir-fry
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 950
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 28
- Cholesterol: 210