Hibachi Shrimp with Fried Rice
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Japanese
Hibachi Shrimp with Fried Rice
Description
Hibachi Shrimp with Fried Rice blends shrimp cooked in a mixture of soy sauce, hoisin sauce, mirin, honey, and garlic, providing a rich and slightly sweet glaze. The shrimp are cooked quickly over high heat to retain their tenderness. Vegetables like onions, mushrooms, and zucchini are stir-fried in the same pan, absorbing the leftover flavors and soy sauce for a savory touch. The fried rice is prepared separately with garlic, eggs, soy sauce, oyster sauce, and peas, making a hearty side that complements the shrimp. A homemade Yum Yum Sauce made from mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder offers a creamy, mildly spicy dipping option.
The dish can be served with the Yum Yum Sauce drizzled on or alongside for dipping, enhancing the shrimp's flavor. It's an all-in-one dish with protein, vegetables, and rice, making it practical for a filling meal at home.
To prevent overcooked shrimp, you may prepare the sauce separately in advance to thicken it before combining with the shrimp. This control helps maintain the shrimp's juiciness and texture.
Ingredients
For the Yum Yum Sauce:
- 1 cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp sriracha
- 1 tsp paprika
- 1 tbsp mirin
- ½ tbsp garlic powder
For the Chicken:
- 1 tbsp olive oil
- 1 tbsp butter
- 12 oz Shrimp tails removed, deveined, shell removed, thawed and patted dry
- salt to taste
- black pepper to taste
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp mirin
- 2 tbsp garlic minced
- 1 tbsp honey
For the Vegetables:
- 1 tbsp olive oil
- ½ tbsp butter
- ½ onion sliced
- 227 grams mushrooms quartered
- 1-2 zucchini sliced
- 1 tbsp soy sauce
For the Fried Rice:
- 1 tbsp butter
- 1 tbsp garlic minced
- 3 cups rice cooked
- 2 egg
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup pea frozen
Instructions
How to Make Yum Yum Sauce:
- Mix all the ingredients together and store in the fridge until ready to use.
How to Make Hibachi Shrimp:
- In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
- Once the Dutch oven is hot, add the shrimp. Season with salt and pepper and cook until no longer pink, for 2-3 minutes.
- Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
- Stir until the chicken has been coated and the sauce as thickened to your liking. Set aside the shrimp.
How to Make the Vegetables:
- In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
- Once the butter has melted, add in the onions, mushrooms, and zucchini.
- Stir fry for a minute before adding in the soy sauce.
- Continue to stir fry until the vegetables as softened to your liking.
How to Cook Hibachi Fried Rice:
- In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
- Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
- Sauté until the rice has heated through.
- Make a well in the middle of the rice and add in the eggs. Scrambling it until it's almost fully set.
- Stir to combine everything before adding in the peas and stirring until the peas have been heated through.
Notes
- Prepare the Yum Yum Sauce ahead and refrigerate to develop flavor.
- Cook shrimp quickly over high heat to avoid overcooking and preserve tenderness.
- Sauté vegetables in the same pan after shrimp for added flavor without extra cleanup.
- If concerned about shrimp texture, pre-thicken the sauce in a separate pan before adding to shrimp.
User Reviews
Overall Rating
5
You'll Also Love
