Citrus Shrimp Rice Bowls
A vibrant and flavorful bowl featuring charred shrimp in a spicy-sweet citrus sauce, served over rice with fresh orange segments, crisp cucumbers, and creamy avocado.
Ingredients
- •½ cup fresh orange juice
- •2 Tbsp Sriracha
- •1 Tbsp honey
- •2 tsp soy sauce
- •⅜ cup vegetable oil
- •1¼ Tbsp fresh lime juice
- •1½ lb jumbo shrimp
- •to taste Kosher salt
- •2 large oranges
- •2 whole Persian cucumbers
- •4 whole scallions
- •to serve steamed rice and avocado
Cooking Instructions
- 1.
Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
15 min
- 2.
Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
10 min
- 3.
Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
6 min
- 4.
Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
5 min
