Citrus Shrimp Rice Bowls
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1/2 cup fresh orange juice
- 1 tbsp. honey
- 4 scallions, thinly sliced
- 2 tbsp. sriracha
- 2 tsp. soy sauce or tamari soy sauce
- 1/4 cup plus 2 tbsp. vegetable oil
- 1 tbsp. plus 1 tsp. fresh lime juice
- 1 1/2 lb. jumbo or large shrimp, peeled, deveined
- 2 large oranges, preferably different varieties (such as cara cara or valencia)
- 2 persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick
- steamed rice and sliced avocado (for serving)
- Carbohydrate 23 g(8%)
- Cholesterol 214 mg(71%)
- Fat 23 g(35%)
- Fiber 3 g(12%)
- Protein 25 g(50%)
- Saturated Fat 2 g(9%)
- Sodium 1112 mg(46%)
- Calories 394
Preparation 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. 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. 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. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
Preparation 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. 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. 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. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
