There is nothing like the taste of fresh hibachi shrimp with all the wonderful Asian elements that go along with it! While my husband and I lived in South Carolina, not only was there several dine-in Japanese hibachi-style restaurants, but there were fast food hibachi places! This became a staple for me through college years and beyond for lunches and dinner. I crave the shrimp with the rice and vegetables, all topped with that amazing pink delight- Yum Yum Sauce!
When you take a bite of this Shrimp Hibachi Stack, you get all of those taste elements and more! It has the cool avocado and cucumber which accounts for the veggie portion, although different from the usual zucchini and onion at the hibachi restaurants. I will be sure to saute them together and use as the veggie base of the stack in future stack preparations; because there will be many, many future preparations- IT’S THAT GOOD!
This is making our weekly meal rotation, for sure! Give it a try and let me know what you think!
Hibachi Shrimp Stack
Rice
1 cup brown rice
2 cups water
1 tsp sesame oil
1/4 coconut aminos, liquid aminos, tamari or soy sauce
1 tsp black chia or sesame seeds
Hibachi Yum Yum sauce
2 cups mayo
1/4 cup ketchup
1/4 tsp Sriracha sauce
1 tsp lemon juice
1 tsp garlic powder
Pink Himalayan salt
1 tbs sugar/ honey/maple syrup
Shrimp Layer
1 lb Wild Shrimp
1tbs butter
1 tbs lemon juice
Avocado Layer
2 Avocados
1 tbs lemon juice
Pink Himalayan salt
1 cucumber chopped
Gimme Organic Seaweed sheets to top or serve on the side (optional)
Combine rice and water in a saucepan and bring to a boil over medium heat. Cover and simmer on low about 40 minutes or until water is absorbed. Add sesame oil, aminos, and chia seeds. Set aside.
Melt butter in a saute pan and add shrimp, lemon juice, and salt, cook about 4 minutes or until cooked through. Once cooled, chop shrimp into bite-six pieces. Set aside.
Chop cucumber and set aside.
Mash avocado, add lemon and salt. Set aside.
Use a one cup measuring cup and layer in this order: cucumber, avocado, shrimp, then rice. Flip over onto plate and drizzle with more aminos, yum yum sauce, and a sprinkling of black chia or sesame seeds. Serve with sea weed if desired. Makes 5-6 stacks with extra sauce.
Buon Appetito!
Sara ~Fresh Foodie Mama~
Fresh Foodie Mama 