Description
These Hibachi Shrimp Rice Bowls are packed with juicy shrimp, crisp vegetables, and garlicky, buttery flavor over fluffy rice. A quick and colorful homemade take on hibachi-style dining.
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
Instructions
- Heat oil or butter in a large skillet or wok over medium-high heat.
- Season shrimp with salt and pepper, then cook about 2 minutes per side until pink and opaque. Remove to a plate.
- In the same pan, add garlic and cook 30–60 seconds until fragrant.
- Add vegetables and stir-fry 4–5 minutes until crisp-tender with caramelized edges.
- Drizzle in soy sauce, sesame oil, and lemon or lime juice. Stir to coat the veggies.
- Return shrimp to the pan, toss to heat through and combine flavors.
- Serve shrimp and vegetables over bowls of hot cooked rice. Garnish with green onions and sesame seeds if desired.
Notes
- Add sriracha or red pepper flakes for a spicy twist.
- Swap soy sauce with teriyaki for a different flavor profile.
- Mix in extra veggies like carrots, snap peas, or baby corn.
- Use cauliflower rice for a low-carb option.
- Keep shrimp and veggies separate when storing for best reheating texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 170mg
