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Crispy Blackstone Shrimp Fried Rice Recipe with Easy Hibachi Yum Yum Sauce

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A quick and easy crispy shrimp fried rice made on a Blackstone griddle, paired with a creamy, tangy hibachi yum yum sauce for a restaurant-quality hibachi experience at home.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 3 cups day-old cooked jasmine rice (cold rice works best)
  • 1 cup frozen peas and carrots, thawed
  • 2 green onions, thinly sliced (white and green parts separated)
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil (or avocado oil)
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 eggs, lightly beaten, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon water

Instructions

  1. Prepare the hibachi yum yum sauce: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, garlic powder, paprika, onion powder, and water. Adjust sriracha to taste. Cover and refrigerate.
  2. Prep the shrimp: In a medium bowl, combine flour, paprika, salt, and black pepper. Toss shrimp in the flour mixture until well coated. Shake off excess flour.
  3. Heat Blackstone griddle to medium-high heat (about 375°F). Add 1 tablespoon vegetable oil and spread evenly.
  4. Cook shrimp: Place shrimp on griddle in a single layer. Cook undisturbed for 2 minutes until golden and crispy. Flip and cook another 2 minutes until opaque. Add butter and spoon over shrimp. Remove shrimp and tent with foil.
  5. Scramble eggs: Add more oil if needed. Pour in beaten eggs and scramble gently until just set but still moist. Push eggs to one side.
  6. Cook veggies and rice: Add thawed peas and carrots plus white parts of green onions. Stir-fry 2 minutes. Add cold jasmine rice and soy sauce. Stir continuously for 5-7 minutes until heated and slightly crispy. Drizzle sesame oil and mix in scrambled eggs evenly.
  7. Combine shrimp and rice: Return shrimp to griddle and gently toss with rice mixture. Remove from heat. Sprinkle green onion tops on top.
  8. Plate and serve: Serve fried rice immediately with a generous drizzle or side of hibachi yum yum sauce.

Notes

Use day-old cold rice for best texture. Do not overcrowd the griddle to maintain shrimp crispiness. The hibachi yum yum sauce tastes better after chilling for at least 30 minutes. For gluten-free, substitute tamari for soy sauce and almond flour for all-purpose flour. For dairy-free, use coconut oil instead of butter and vegan mayo instead of regular mayo.

Nutrition

Keywords: shrimp fried rice, Blackstone griddle, hibachi yum yum sauce, crispy shrimp, easy fried rice, hibachi recipe, quick dinner, seafood fried rice

Find it online: https://twirltaste.com/crispy-blackstone-shrimp-fried-rice-recipe-with-easy-hibachi-yum-yum-sauce/