Best Citrus Shrimp Rice Bowls Recipes

Citrus Shrimp Rice Bowls image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

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.

Citrus Shrimp Rice Bowls image

Number Of Ingredients 14

1/2 cup fresh orange juice
2 tablespoons Sriracha
1 tablespoon honey
2 teaspoons soy sauce
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 teaspoon fresh lime juice
1 1/2 pounds large shrimp
1 pinch kosher salt
2 pieces large oranges
2 pieces Persian cucumbers, quartered lengthwise, sliced crosswise 1/2 " thick
4 pieces scallions, thinly sliced
4 scoops steamed rice and avocado

Steps:

Whisk orange juice, Sriracha, honey, soy sauce, 1/4 c oil, and 1 tbsp lime juice in a medium bowl
Set aside 1/2 to 2/3 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.
Using a paring knife, remove peel and white pith from oranges, being careful not to remove too much flesh; discard
Slice oranges into 1/2 " thick rounds, then cut into 1" pieces
Transfer to medium bowl and add cucumbers, scallions, and remaining 1 tsp lime juice; toss to combine
Season with salt
Heat remaining 2 tbsp oil in 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

Citrus Shrimp Rice Bowls Recipe image

Provided by charlotteh371

Number Of Ingredients 13

INGREDIENTS
½ cup fresh orange juice
2 Tbsp. Sriracha
1 Tbsp. honey
2 tsp. soy sauce or tamari soy sauce
¼ cup plus 2 Tbsp. vegetable oil
1 Tbsp. plus 1 tsp. fresh lime juice
1½ 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 ½" thick
4 scallions, thinly sliced
Steamed rice and sliced avocado (for serving)

Steps:

Whisk orange juice, Sriracha, honey, soy sauce, ¼ 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 ½"-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.