Citrus Shrimp Rice Bowls

bon appétit dinner quick & easy quick and healthy rice shrimp citrus orange cucumber avocado dairy free tree nut free peanut free seafood shellfish

Anna Stockwell

4 servings

Source

Ingredients

1/2 cup fresh orange juice

2 Tbsp. Sriracha

1 Tbsp. honey

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

Kosher salt

2 large oranges, preferably different varieties (such as Cara Cara or Valencia)

2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick

4 scallions, thinly sliced

Steamed rice and sliced avocado (for serving)

Method

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.