It’s hot outside so sometimes you have to take a break from the grill and cook inside. Normally I would have grilled the shrimp and zucchini for added flavor, but with this dish having a sauce it tasted really good the way it was. Most can be prepped ahead of time then thrown together when you’re ready to cook.
Hibachi Shrimp Rice Bowls
(Adapted from Grateful Meal Nutrition)
Yum yum sauce
½ cup mayo
2 tbsp. ketchup
½ tsp. garlic powder
½ tsp. paprika
Few dashes of hot sauce or to taste (optional)
Shrimp and vegetables
3 tbsp. of unsalted butter, divided
1 lb. of raw shrimp, peeled, deveined, and patted dry
4 tbsp. soy sauce, divided
1 medium zucchini, sliced
1 small-medium onion, chopped
1 tbsp. butter
2 cups of frozen peas and carrots, unthawed
4 cups of cooked rice, cooled
2 tbsp. of soy sauce
Make yum yum sauce by mixing together the mayo, ketchup, garlic powder, paprika, and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve.
Heat a large skillet over medium-high heat. Add 1 tbsp. of butter. Cook shrimp in butter for about 1 minute on each side. Add 2 tbsp. of soy sauce and cook until the soy sauce is mostly evaporated. Remove shrimp from pan and set aside.
Dry out the large skillet with a paper towel if necessary. Heat another 1 tbsp. of butter in the same skillet and add the onion and zucchini. Saute for about 4-5 minutes until the onion is translucent and the zucchini is softened. Add another 2 tbsp. of soy sauce and cook until the sauce is mostly evaporated. Remove from the pan and set aside.
Dry out the large skillet if necessary again. Heat another 1 tbsp. of butter in skillet. Add egg, breaking the yolk and scrambling it. Add cooled rice and frozen vegetables. Saute for about 2-3 minutes and add 2 tbsp. soy sauce. Stir fry for additional 2-3 minutes or until warmed throughout.
Assemble the bowl by layering the fried rice, vegetables, and shrimp and drizzling the yum yum sauce on top.