Description
Delicious and easy-to-make Hibachi Shrimp Rice Bowls featuring sautéed shrimp, vibrant vegetables, and a flavorful ginger-soy glaze served over fluffy jasmine rice. A perfect weeknight dinner that comes together in just 30 minutes.
Ingredients
Scale
Protein
- 1 lb large shrimp, deveined
Grains
- 1 cup long-grain jasmine rice
Vegetables
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Pantry
- 2 tbsp vegetable oil (canola or avocado)
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
Instructions
- Cook the Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Cook the rice according to package instructions until tender and fluffy.
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey or maple syrup, grated fresh ginger, and minced garlic. Set this flavorful sauce aside for later use.
- Sauté the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Add the deveined large shrimp and cook for about 3 minutes on each side until they turn pink and opaque, indicating they are fully cooked.
- Cook the Vegetables: Add sliced bell peppers and zucchini to the skillet with the shrimp. Stir-fry the vegetables for about 5 minutes until they are tender-crisp, ensuring they retain some crunch and vibrant color.
- Add the Sauce and Simmer: Pour the prepared soy-ginger sauce over the shrimp and vegetables in the skillet. Stir well and let everything simmer together for a few minutes, allowing the flavors to meld and the sauce to heat through.
- Serve: Fluff the cooked jasmine rice with a fork and plate it in bowls. Top the rice with the sauced shrimp and vegetables. Spoon any remaining sauce over the top for extra flavor and enjoy your Hibachi Shrimp Rice Bowls.
Notes
- To make this dish gluten-free, substitute the soy sauce with tamari or coconut aminos.
- For a vegetarian option, replace shrimp with firm tofu and skip the honey for a vegan version using maple syrup.
- You can add other vegetables such as snap peas or carrots for extra crunch and color.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
