Name: Hibachi Shrimp Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb raw shrimp, peeled and deveined; 3 cups cooked rice (white, brown, or jasmine); 2 tbsp vegetable oil or butter; 3 cloves garlic, minced; 2 tbsp soy sauce or tamari; 1 tsp sesame oil; 1 tbsp lemon or lime juice; 2 cups fresh vegetables (broccoli, bell peppers, zucchini, mushrooms); Salt and pepper, to taste; Optional garnish: sliced green onions, sesame seeds

Jump to Recipe·Leave a Review

These Hibachi Shrimp Rice Bowls feature juicy, savory shrimp served over perfectly cooked rice with crisp vegetables and a flavorful hibachi-style twist. It’s a quick, balanced meal that brings the taste of restaurant hibachi home in one satisfying bowl.

Why You’ll Love This Recipe

I love how this dish delivers big hibachi flavors—garlicky, buttery shrimp with caramelized vegetables—without needing a fancy grill. It all comes together in one pan and makes a colorful, delicious meal that’s ready in about 25 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Cooked rice (white, brown, or jasmine)
Vegetable oil or butter
Garlic, minced
Soy sauce or tamari
Sesame oil
Lemon or lime juice
Fresh vegetables (e.g., broccoli florets, sliced bell peppers, zucchini, mushrooms)
Salt and pepper
Optional garnish: sliced green onions, sesame seeds

Directions

I start by heating vegetable oil or butter in a large skillet or wok over medium-high heat.
I add the shrimp, season lightly with salt and pepper, and cook for about 2 minutes per side until they turn pink and opaque. I remove them to a plate.
In the same pan, I add a bit more oil or butter and sauté garlic for 30–60 seconds until fragrant.
I toss in the vegetables, cooking for 4–5 minutes until they’re crisp-tender and have some caramelized edges.
I drizzle in soy sauce, sesame oil, and a squeeze of lemon or lime juice, stirring to coat the veggies.
I return the shrimp to the pan, tossing everything together to heat the shrimp through and blend flavors.
I serve the shrimp and vegetables over bowls of hot cooked rice and finish with green onions and sesame seeds if I like.

Servings and timing

This recipe serves 4 people.

Prep time: ~10 minutes (shrimp, rice, and vegetable prep)
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Spicy option: I add a drizzle of sriracha or sprinkle red pepper flakes when seasoning the shrimp.
Teriyaki twist: I use teriyaki sauce instead of soy sauce and add a sprinkle of toasted sesame seeds.
Veggie-packed: I include shredded carrots, snap peas, or baby corn for extra color and nutrition.
Cauliflower rice: I swap regular rice with cauliflower rice for a lower-carb variation.

Storage/Reheating

I store leftover shrimp, veggies, and rice in separate airtight containers in the fridge for up to 3 days.
To reheat, I warm the shrimp and vegetables gently in a skillet over medium heat, then add the rice and splash in a bit of soy sauce or water to refresh. Microwaving works too—just stir halfway through and add a sprinkle of water to keep things moist.

FAQs

What rice works best for hibachi bowls?

I like jasmine or long-grain white rice for its fluffy texture, but brown rice or cauliflower rice work great too.

Can I use frozen shrimp?

Yes—I thaw shrimp completely, pat them dry, and season well before cooking to keep them juicy and flavorful.

How can I get vegetables perfectly crisp-tender?

I cook veggies over medium-high heat without overcrowding, so they caramelize slightly but still hold their bite.

Is this dish gluten-free?

Yes—just use gluten-free soy sauce or tamari and check that any added sauces (like teriyaki) are gluten-free.

Can I make these bowls ahead?

Definitely—I cook everything ahead, refrigerate, and then reheat in a skillet just before eating, finishing with fresh citrus and garnishes.

Conclusion

I love these Hibachi Shrimp Rice Bowls for their bold flavors, vibrant veggies, and fast prep. They have the deliciousness of a hibachi grill in a homemade bowl, and I can customize them any way I like. Whether I’m feeding my family or meal prepping for the week, these bowls are always a hit.