Yum Yum Shrimp Rice Bowls

Dinner

Jun 11

Written By Ginna

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 20 minutes

I started making this at home with buttery rice, grilled shrimp, and a drizzle of yum yum sauce over everything and now it has become one of my favorite easy comfort meals. It has that same sweet, savory, slightly smoky flavor you get from hibachi restaurants, but feels a little lighter and easier to throw together on a weeknight.

Jump to Recipe

*Grilled shrimp over buttery yum yum rice finished with parsley and extra sauce.*

The rice is what makes this recipe for me. Instead of plain white rice, I stir some yum yum sauce directly into the hot cooked rice with a little butter and garlic powder. It turns creamy and flavorful without needing a separate sauce-heavy step. The rice almost acts like the base layer you get underneath hibachi shrimp at restaurants.

For the shrimp, I keep it simple. I usually use peeled jumbo shrimp and season them with garlic powder, paprika, salt, pepper, and red pepper flakes before cooking them in a hot skillet. They cook quickly and pick up a little char that works really well with the creamy rice underneath.

This is one of those meals that feels a little indulgent while still being easy enough for a random Tuesday night. Leftovers heat up surprisingly well too. I usually add an extra drizzle of yum yum sauce after reheating because the rice absorbs a lot of flavor overnight.

Ingredients

🍽️ Servings: 2 • 🔥 Calories/Serving: 620 • 💪 Protein/Serving: 32g

For the yum yum rice

1 cup uncooked jasmine rice
2 cups water or chicken broth
2 tablespoons butter
1/3 cup yum yum sauce
1 teaspoon garlic powder
1/2 teaspoon salt

For the shrimp

1 pound jumbo shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

For serving

Extra yum yum sauce
Fresh parsley, chopped

Steps

Step 1

Cook the jasmine rice according to package instructions using water or chicken broth for extra flavor.

Step 2

While the rice cooks, pat the shrimp dry with paper towels. Add them to a bowl with olive oil, garlic powder, paprika, salt, black pepper, and red pepper flakes. Toss until evenly coated.

Step 3

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and lightly charred around the edges.

Step 4

Add the butter, yum yum sauce, garlic powder, and salt to the hot cooked rice. Stir until creamy and evenly combined.

Step 5

Spoon the yum yum rice into bowls and top with the grilled shrimp. Finish with chopped parsley and extra yum yum sauce over the top.

Make it your own!

🍋 Add lemon
A squeeze of fresh lemon over the shrimp brightens everything up and cuts through the richness of the sauce.
🌽 Add vegetables
Corn, zucchini, mushrooms, or sautéed onions work really well mixed into the rice if you want to bulk it up a little.
🌶️ Make it spicy
Add sriracha or extra red pepper flakes to the yum yum sauce for more heat.
🍚 Swap the rice
You can use brown rice or cauliflower rice here. The jasmine rice gives the closest hibachi-style flavor and texture though.