Hibachi Shrimp & Vegetables

Prep 10 min

|

Cook 10 min

|

Ready in 20 min

This recipe brings the flavors of a Japanese steakhouse experience to your home.

Ingredients

    Yum Yum Sauce
  • ¼  cup (60 mL) mayonnaise
  • 1 tbsp (15 mL) ketchup
  • 1 tbsp (15 mL) milk
  • 1 tsp (5 mL) toasted sesame oil
  • 2   garlic cloves, pressed
  • ½  tsp (2 mL) Sriracha sauce
  • ¼  tsp (1 mL) fresh grated ginger
    Shrimp
  • 1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed
  • 1 tsp (5 mL) toasted sesame oil
  • 1 tsp (5 mL) reduced-sodium soy sauce
  • ½  tsp (2 mL) fresh grated ginger
    Vegetables
  • 2 cups (500 mL) broccoli florets
  • 2 large carrots, peeled and thinly sliced (1½cups/375 mL)
  • ½  medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 mL)
  • 1 tbsp (15 mL) vegetable oil
  • ⅛  tsp (0.5 mL) salt
  •  To serve: Steamed rice and sliced green onion

Directions

  1. For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.

  2. Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.

  3. Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.
  4. Toss all the vegetables together in a medium bowl.

  5. Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.

  6. Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.

  7. Serve the shrimp and vegetables with the rice, sliced green onion, and sauce.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving (shrimp, veggies, and sauce): Calories 260, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 4 g (includes 0 g added sugar), Protein 17 g

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