Citrus Shrimp Rice Bowls

Zesty, vibrant, and kissed by sunshine Citrus Shrimp Rice Bowls are a bright escape in every bite. Juicy shrimp marinated in citrus, nestled over fluffy rice with crisp veggies and bursts of flavor, come together like a tropical daydream refreshing, light, and full of life.

Recipe information

• Yield 4 servings

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)

Preparation

Step 1

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.

Step 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 tsp. lime juice; toss to combine. Season with salt.

Step 3

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.

Step 4

Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.