Hibachi Shrimp with Veggies and Fried Rice

A full hibachi shrimp dinner, without ever leaving your house. With tender, flavorful shrimp, restaurant-style fried rice, sautéed zucchini and onion, and a tangy mustard sauce for dipping, this recipe turns your kitchen into your favorite hibachi restaurant… onion volcano not included.

What Makes This Recipe So Good

• Like with our hibachi chicken and hibachi steak recipes, we took everything you love about a classic Japanese restaurant dinner and turned it into an easy-to-make, delicious meal you can enjoy without ever leaving your house. If you’re trying to eat out less but missing your favorite dishes, we’ve got you covered.
• This fried rice recipe couldn’t be more perfect! We’re using leftover rice (the way it was intended!), vegetables, soy sauce, scrambled eggs, and a little butter for the most tender, most flavorful, best restaurant-style fried rice you could ever hope to make at home.
• The mustard sauce ties all the components of the dish together beautifully with a little tang, complimented by a little sweetness. It’s not at all spicy, and it’s so easy to make, you’ll want to use it on everything.

We ❤️ Hibachi!

Hibachi Chicken with Fried Rice and Vegetables

Hibachi Steak with Fried Rice and Vegetables

Teriyaki Sesame Salmon Hibachi with Fried Rice and Vegetables

Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce

Chef’s Tips

• For the best possible fried rice, cook your rice a day or two in advance, or use store-bought, pre-cooked rice. If you don’t have time to cook the rice in advance, you can use fresh cooked rice… it just won’t be quite the same.
• I recommend lightly toasting the mustard seeds before you make the mustard sauce. Toasting them just enhances their flavor and makes the sauce even more rich. It’s optional, though, so feel free to skip it if you want.
• Feel free to replace the zucchini and mushrooms with broccoli, snap peas, carrots, or yellow squash. That’s another great thing about at-home hibachi – you can make it exactly what you like!

More Delicious Shrimp Recipes You’ll Love

• Shrimp Dip
• Air Fryer Fried Shrimp with Sriracha Mayo
• Blackened Shrimp Salad
• New Orleans BBQ Shrimp Po-Boy
• Creamy Shrimp Risotto with Parmesan
• Shrimp Remoulade

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Hibachi Shrimp with Veggies and Fried Rice

Prep:20 minutes

Cook:30 minutes

Total:50 minutes

An incredible, restaurant-style dinner with tender shrimp, fried rice, stir-fried veggies, and a tangy mustard sauce.

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6 servings

Ingredients

For the Fried Rice

• ▢ 2 tablespoons avocado oil
• ▢ ½ cup diced white onion
• ▢ 1 cup frozen vegetables peas, carrots, etc.
• ▢ 2 large eggs
• ▢ 4 cups cooked rice at room-temperature
• ▢ 4 tablespoons butter or ghee
• ▢ 4 tablespoons soy sauce or coconut aminos

For the Hibachi Shrimp

• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon avocado oil
• ▢ 12 ounces shrimp peeled, deveined
• ▢ 3 tablespoons soy sauce or coconut aminos
• ▢ 1 tablespoon butter or ghee
• ▢ 2 teaspoons fresh lemon juice
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

For the Hibachi Vegetables

• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon avocado oil
• ▢ 1 large zucchini quartered, cut into 2-inch pieces
• ▢ 1 large white onion halved, cut into ½-inch pieces
• ▢ 2 cups baby bella mushrooms approximately 8 ounces, quartered
• ▢ 1 tablespoon butter or ghee
• ▢ 1 tablespoon soy sauce or coconut aminos
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

For the Mustard Sauce

• ▢ 1 tablespoon sesame seeds lightly toasted if desired, plus more for garnish
• ▢ 2 tablespoons ground mustard
• ▢ 2 teaspoons honey
• ▢ 4 tablespoons soy sauce or coconut aminos
• ▢ ½ cup half and half
• ▢ 1 tablespoon hot water
• ▢ 1 clove garlic minced

Equipment

• 2 large skillets or woks
• rubber or silicone spatula
• bowl with lid or bowl and plate
• blender

Instructions 

For the Fried Rice

• Heat large skillet or wok over medium-high heat. When skillet is hot, add avocado oil.
• When oil is hot and shimmering, add diced onion and frozen vegetables. Sauté approximately 3 minutes or until onions are almost translucent, then push vegetables to edges of skillet, creating open area in center of skillet.
• Crack eggs directly into center of skillet. Scramble eggs with spatula until eggs are cooked through.
  
• Add cooked, cooled rice and butter to skillet. Cook 5 minutes, stirring frequently to incorporate ingredients, until butter has melted. Add soy sauce and stir well, cooking 1 additional minute.
  
• Transfer fried rice to bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice hot. Wipe out skillet to use again.

For the Hibachi Shrimp (Made Simultaneously with Vegetables)

• Add sesame oil and avocado oil to skillet used for fried rice. Heat oils over medium-high heat until hot and shimmering.
• When oil is ready, add shrimp, soy sauce, butter, lemon juice, salt, and pepper to skillet. Stir gently to incorporate, then cook until shrimp are opaque and slightly curled, approximately 5 minutes.
  

For the Hibachi Vegetables (Made Simultaneously with Shrimp)

• Heat second large skillet or wok over medium-high heat. When skillet is hot, add sesame oil and avocado oil.
• Heat oils until hot and shimmering, then add zucchini, onion, mushrooms, butter, soy sauce, salt, and pepper to skillet. Stir to incorporate, then sauté 6 to 8 minutes or until vegetables are tender.
  

For the Mustard Sauce

• Add sesame seeds, ground mustard, honey, soy sauce, half and half, hot water, and minced garlic to blender. Blend until ingredients are fully combined to create smooth sauce, then transfer to ramekins or small bowls.

To Serve

• Divide fried rice, hibachi shrimp and vegetables, and mustard sauce equally into 4 to 6 servings. Garnish with sesame seeds if desired and serve immediately.
  

Notes

• Rice: For the best fried rice, use leftover or pre-cooked rice, rather than cooking your rice immediately before starting this recipe.
• Sesame Seeds: Lightly toasting the sesame seeds will enhance their flavor, but it’s totally optional.
• Mustard Sauce: The mustard sauce can be prepared up to 3 days in advance and refrigerated in an airtight container until ready to serve.

Nutrition Information

Serving: 1serving of shrimp with fried rice, veggies, and mustard sauce, Calories: 534kcal, Carbohydrates: 46g, Protein: 24g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 190mg, Sodium: 2228mg, Potassium: 713mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2161IU, Vitamin C: 17mg, Calcium: 138mg, Iron: 3mg, Net Carbs: 42g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri