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Hibachi Shrimp with Fried Rice
5 from 114 votes

Hibachi Shrimp with Fried Rice

Hibachi Shrimp with Fried Rice combines marinated shrimp cooked in a savory mix of soy, hoisin, and honey sauces with sautéed vegetables and flavorful fried rice. The recipe features a creamy Yum Yum Sauce made from mayonnaise, ketchup, sriracha, and spices, adding a spicy and tangy complement. Stir-frying brings a tender yet slightly crisp texture to the shrimp and vegetables, while the fried rice includes peas, garlic, eggs, and oyster sauce for depth. This dish showcases balanced flavors suitable for a satisfying home-cooked meal.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Japanese

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
  • black pepper to taste
  • salt 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:
    Cup of Yum
  1. Mix all the ingredients together and store in the fridge until ready to use.
How to Make Hibachi Shrimp:
  1. In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
  2. Once the Dutch oven is hot, add the shrimp. Season with salt and pepper and cook until no longer pink, for 2-3 minutes.
  3. Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
  4. Stir until the chicken has been coated and the sauce as thickened to your liking. Set aside the shrimp.
How to Make the Vegetables:
  1. In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
  2. Once the butter has melted, add in the onions, mushrooms, and zucchini.
  3. Stir fry for a minute before adding in the soy sauce.
  4. Continue to stir fry until the vegetables as softened to your liking.
How to Cook Hibachi Fried Rice:
  1. In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
  2. Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
  3. Sauté until the rice has heated through.
  4. Make a well in the middle of the rice and add in the eggs. Scrambling it until it's almost fully set.
  5. 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.