Hibachi Shrimp With Yum Yum Sauce Recipes

HIBACHI SHRIMP WITH YUM YUM SAUCE

Hibachi Shrimp with Yum Yum Sauce image

Provided by Sue Lau

Number Of Ingredients 25

Ingredients

2 pounds (16-20 count) raw shrimp (peeled and deveined)
1 tablespoon cooking oil
1/4 cup mirin
1 teaspoon toasted sesame oil
1 teaspoon grated ginger
1 teaspoon Japanese soy sauce
1/2 cup mayonnaise
2 tablespoons ketchup
2 teaspoons toasted sesame oil
1 teaspoon sriracha sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
4 cups cold cooked Rice
1 tablespoon oil
5 large eggs (lightly beaten)
salt and pepper
1 cup sliced scallions
1 tablespoon toasted sesame oil
1/4 cup butter
1 cup chopped onion
1 cup frozen peas and carrots
2 tablespoons Japanese soy sauce
1 tablespoon black sesame seeds
1 tablespoon toasted sesame seeds

Steps:

Peel and devein the shrimp and mix with the marinade.
Marinate refrigerated one hour or more.
Stir together the Yum Yum sauce; cover and chill.
Break apart the cold rice so there are no clumps; set aside.
Heat the tablespoon of oil in a skillet; season the eggs with salt and pepper and scramble; chop into small pieces and set aside with the chopped scallions.
Saute the onions, peas and carrots in the sesame oil and butter until the onions soften.
Add the rice to the pan along with the remaining rice ingredients and stir until cooked and heated through.
Cover and keep warm while grilling the shrimp (should only take a few minutes).
Preheat grill to moderate heat and spray a grill pan with grill spray.
Drain the shrimp from the marinade and discard the marinade.
Drizzle shrimp lightly with oil.
Grill the shrimp until firm and lightly charred.
Serve with sesame fried rice and yum yum sauce.

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

Japanese Shrimp Fried Rice with Yum Yum Sauce image

Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.

Provided by doingdirt

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

2 cups uncooked jasmine rice
3 cups water
3 tablespoons vegetable oil, divided
1 sweet onion, chopped
2 cloves garlic, crushed and minced
1 (16 ounce) package frozen peas and carrots
4 tablespoons butter, divided
2 eggs
4 tablespoons oyster sauce
3 tablespoons soy sauce
1 lemon, juiced, divided
salt and pepper to taste
1 pound uncooked medium shrimp, peeled and deveined
1 cup mayonnaise
3 tablespoons water
2 tablespoons paprika
1 teaspoon ginger paste
1 teaspoon white sugar
½ teaspoon garlic powder
salt and pepper to taste

Steps:

Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

Nutrition Facts : Calories 785 calories, Carbohydrate 70.2 g, Cholesterol 211.3 mg, Fat 46.7 g, Fiber 5.5 g, Protein 23.1 g, SaturatedFat 11.1 g, Sodium 982.5 mg, Sugar 3.3 g

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