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–+ servings

Hibachi Shrimp

Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 698

Ingredients

Yum Yum Sauce

  • 1 cup of good mayonnaise
  • 1 Tbsp ketchup
  • 2 tsp sriracha sauce
  • 1 tsp mirin sweet rice wine vinegar
  • ½ tsp toasted sesame oil
  • 2 small cloves of garlic pressed or finely minced
  • ½ - 1 tsp grated fresh ginger
  • Water or milk for thinning only if necessary

Shrimp and Vegetables

  • 2 cups cooked rice
  • 1 Tbsp soy sauce or tamari
  • 2 tsp mirin
  • 1 tsp toasted sesame oil
  • 1 ½ Tbsp light vegetable oil more if needed
  • ½ medium onion sliced thinly
  • 1 garlic clove minced
  • ½ tsp grated fresh ginger
  • 2 cups bite-size broccoli florets
  • 1 ½ cups sliced shitake mushrooms stems removed and discarded
  • 1 can baby corn cobs drained and sliced in half (optional)
  • 1 pound large raw shrimp peeled and deveined
  • Sesame seeds and sliced scallions for serving

Instructions

  • All ingredients ready? Let's begin!

Yum Yum Sauce

  • In a medium mixing bowl, whisk together the mayonnaise, ketchup, sriracha, mirin, sesame oil, garlic, and ginger. If too thick, whisk in a very small amount of water or milk.
  • Cover and refrigerate until ready to serve.

Shrimp & Vegetables

  • Cook your rice before starting the vegetables. Set aside.
  • In a small mixing bowl, whisk together the soy sauce, mirin, and sesame oil. Set aside.
  • In a wok or large heavy-bottomed skillet over medium-high heat, warm the vegetable oil. Once hot, add the onion slices, garlic, and ginger. Sauté the aromatics until they just start to soften, 1 to 2 minutes.
  • Add the broccoli and mushrooms. Cook, stirring often, for about 2 minutes until the vegetables start to wilt.
  • Add the corn and shrimp and sauté for 2 minutes, stirring often, or until the shrimp just start to turn pink.
  • Turn the heat to high and add the soy sauce mixture. Toss quickly to coat. As soon as the wet ingredients start to boil, turn off the heat.
  • Place the rice in individual serving bowls. Spoon the shrimp and vegetables over the rice. Garnish with sesame seeds and scallions.
  • Serve immediately with the yum yum sauce on the side.

Video

Nutrition

Calories: 698kcal | Carbohydrates: 38g | Protein: 22g | Fat: 51g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 1387mg | Potassium: 552mg | Fiber: 3g | Sugar: 6g | Vitamin A: 589IU | Vitamin C: 46mg | Calcium: 125mg | Iron: 2mg