Citrus Shrimp Rice Bowls

Citrus Shrimp Rice Bowls
Serves 4
  1. ½ cup fresh orange juice
  2. 2 tablespoons Sriracha
  3. 1 tablespoon honey
  4. 2 teaspoon soy sauce or tamari soy sauce
  5. ¼ cup plus 2 tablespoons vegetable oil
  6. 1 tablespoon plus 1 teaspoon fresh lime juice
  7. 1 ½ pound jumbo or large shrimp, peeled & deveined
  8. Kosher salt
  9. 2 large oranges, preferably different varieties
  10. 2 Persian cucumbers, quartered lengthwise, sliced crosswise ½” thick
  11. 4 scallions, thinly sliced
  12. Steamed rice and sliced avocado (for serving)
  1. 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.
  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 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.
  3. 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.
  4. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
  1. Bon Appetit Nov 2018
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