Yum Yum Shrimp Rice Bowls

Dinner

Jun 11

Written By Ginna

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

I love hibachi restaurants, especially the shrimp with yum yum sauce. I kept craving those flavors at home and started wondering if I could make my own version that felt a little easier for a weeknight. That’s how this bowl came together. It has the buttery rice, grilled shrimp, and creamy yum yum sauce I love, but in a simpler, cozy-at-home version.

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.