Citrus Shrimp Rice Bowl
This healthy bowl is perfect for Spring or Summer. With fresh citrus, honey, and a little bit of spice it's certain to make a statement on any menu. This dish can be offered with different proteins for a variety of options from vegetarian to chicken!
INGREDIENTS
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½ cup fresh orange juice – SGC# 192724
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2Tbsp. Sriracha – SGC# 487030
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1Tbsp. honey – SGC# 121889
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2tsp. soy sauce – SGC# 087783
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¼cup plus 2 Tbsp. Versa oil – SGC# 054472
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1Tbsp. plus 1 tsp. fresh lime juice – SGC# 193238
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1½ lb. jumbo or large shrimp, peeled, deveined – SGC# 477240
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Kosher salt – SGC# 052100
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2 large oranges – SGC# 192724
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2 cucumbers, quartered lengthwise, sliced crosswise ½" thick – SGC# 192336
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4 scallions, thinly sliced – SGC# 192014
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Steamed rice – SGC# 051458
DIRECTIONS
- 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.
