Hibachi Shrimp Rice Bowls
Experience a taste of Japan with these Hibachi Shrimp Rice Bowls, featuring juicy shrimp, fluffy rice, and colorful vegetables, all tossed in a savory sauce. This quick and easy recipe is perfect for busy weeknights or impressing guests. With just a handful of ingredients and straightforward preparation steps, you can create a restaurant-quality dish right at home. Enjoy the explosion of flavors that will keep everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Japanese
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 2 cups cooked jasmine or basmati rice
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup carrots (julienned)
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
Instructions
- Prepare your ingredients by chopping vegetables into bite-sized pieces and thawing shrimp if frozen.
- Heat sesame oil in a large skillet over medium-high heat. Add vegetables and sauté for about 5 minutes until tender-crisp.
- Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
- Pour in soy sauce, stir to coat evenly, and cook for an additional 2 minutes.
- Mix in cooked rice until everything is well combined and heated through.
- Serve hot, drizzled with extra soy sauce if desired.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg