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Hibachi Shrimp Rice Bowls: A Flavorful & Easy Homemade Recipe

Hibachi Shrimp Rice Bowls:
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This dish takes me back to birthday dinners at our favorite hibachi grill—the sizzle, the laughter, and the show. Now, you can bring that fun home with this quick and satisfying shrimp rice bowl. It’s everything you love from a restaurant plate—savory shrimp, buttery rice, and vibrant veggies—ready in minutes and perfect for any day of the week.

Ingredients

Scale

  • 1 lb shrimp, peeled and deveined

  • 2 cups cooked jasmine or white rice

  • 1 cup zucchini, chopped

  • 1 cup mushrooms, sliced

  • 1/2 onion, sliced

  • 2 tbsp soy sauce

  • 1 tbsp butter

  • 1 tbsp vegetable oil

  • 1 tsp garlic, minced

  • Salt and pepper to taste

  • Yum Yum Sauce or spicy mayo for drizzling

Instructions

  • Heat oil in a skillet or wok over medium-high heat.

  • Sauté onions, zucchini, and mushrooms until tender-crisp (about 4–5 minutes). Remove and set aside.

  • In the same skillet, melt butter and add garlic and shrimp. Cook 2–3 minutes until shrimp is pink.

  • Return vegetables to pan. Add soy sauce and toss well.

  • Spoon shrimp and veggies over warm rice in bowls.

  • Drizzle with yum yum sauce or spicy mayo. Serve hot.

Notes

  • Cook rice a day ahead for better texture.

  • Add a fried egg on top for extra richness.

Nutrition

Find it online: https://recipes.gernarb.com/hibachi-shrimp-rice-bowls-a-flavorful-easy-homemade-recipe/