Description
Enjoy juicy, garlicky shrimp with wok-style fried rice, tender sautéed vegetables, and a creamy yum yum sauce.
Ingredients
Scale
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 lb raw shrimp (peeled and deveined)
- 4 cups cooked rice (cooled — day-old is best)
- 1 medium zucchini, sliced
- 1 small–medium onion, chopped
- 3 tbsp unsalted butter (divided)
- 4 tbsp soy sauce (divided)
- 2 cups frozen peas and carrots (thawed)
- 1 egg
- pantry seasonings: garlic powder, paprika, hot sauce (for the yum yum sauce)
Instructions
- Make the yum yum sauce: In a small bowl whisk together mayonnaise, ketchup, garlic powder, smoked paprika, and hot sauce. Cover and refrigerate.
- Cook the shrimp: Heat 1 tbsp butter in a skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Remove to a plate.
- Sauté the vegetables: Add 1 tbsp butter to the skillet. Toss in onion and zucchini, sauté for 4–5 minutes until softened. Transfer to the plate with shrimp.
- Fry the rice: Add the remaining butter and scramble the egg. Then add cooled rice and stir-fry for 2 minutes.
- Finish the fried rice: Pour in soy sauce and add peas and carrots, stirring until heated through (2–3 minutes).
- Assemble the bowls: Spoon fried rice into bowls, top with sautéed vegetables and shrimp, drizzling with yum yum sauce.
Notes
Swap mayo for Greek yogurt for a lighter sauce. Use tamari for gluten-free soy sauce, bell pepper or mushrooms instead of zucchini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 185mg
Keywords: hibachi, shrimp, rice bowls, easy dinner, weeknight meal, yum yum sauce