Citrus Shrimp Rice Bowls Recipe

Name: Citrus Shrimp Rice Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 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)

Ingredients

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)

PREP TIME 10m	COOK TIME 18m	TOTAL TIME 28m
YIELD 4 servings

Instructions

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.