Citrus Shrimp Rice Bowl
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*
• 1 ½ lb. jumbo or large shrimp*, peeled, deveined (thawed, if frozen)
• 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
DIRECTIONS
Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half 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. Enjoy!
Wine Pairing
Sauvignon Blanc, Pinot Grigio
Kid Version
My older daughter loves this dish and, especially, loves shrimp! For my younger daughter, I serve rice with orange and cucumber slices on the side. I have her try the shrimp each time, but if she’s not enjoying it, I’ll add a little leftover chicken or protein she likes to her plate.
Recipe courtesy of Bon Appetit Magazine November 2018
