Citrus Shrimp Rice Bowls April 17, 2019 by Jill Foucre Leave a Comment Citrus Shrimp Rice Bowls 2019-06-20 01:33:38 Serves 4 Print Ingredients ½ cup fresh orange juice 2 tablespoons Sriracha 1 tablespoon honey 2 teaspoon soy sauce or tamari soy sauce ¼ cup plus 2 tablespoons vegetable oil 1 tablespoon plus 1 teaspoon fresh lime juice 1 ½ pound jumbo or large shrimp, peeled & deveined Kosher salt 2 large oranges, preferably different varieties 2 Persian cucumbers, quartered lengthwise, sliced crosswise ½” thick 4 scallions, thinly sliced Steamed rice and sliced avocado (for serving) Instructions Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil and 1 tablespoon 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 ½” thick rounds, then cut into 1” pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 teaspoon lime juice; toss to combine. Season with salt. Heat remaining 2 tablespoons 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. Notes Bon Appetit Nov 2018 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/