Description
A warm and comforting Hibachi Shrimp Rice Bowl, perfect for easy weeknight dinners, packed with vibrant veggies and flavorful shrimp.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 cups cooked rice (jasmine or brown)
- 2 cups mixed vegetables (zucchini, bell peppers, and carrots)
- 4 tbsp soy sauce
- 3 cloves garlic (minced)
- 1 tbsp ginger (freshly grated)
- 2 tbsp butter
- Yum yum sauce (to taste)
Instructions
- Melt a generous tablespoon of butter in a large skillet or wok over medium heat until bubbly.
- Add minced garlic and freshly grated ginger, sautéing until the kitchen is aromatic.
- Toss in the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
- Stir in the mixed vegetables, cooking until tender yet vibrant—about 3-5 minutes.
- Add the cooked rice and drizzle with soy sauce, stirring to combine and heat through.
- Serve warm, topped with yum yum sauce.
Notes
Prep ingredients in advance for a smoother cooking experience and store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg