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
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