Unusual recipes

Citrus Shrimp Rice Bowls

Citrus Shrimp Rice Bowls

Why make a marinade and a dressing when you can make one perfectly tangy, spicy-sweet sauce sauce that works as both?


  • 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
  • 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)

Recipe Preparation

  • 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.

Reviews SectionHELP! We love this recipe, in fact planned to make it today when my husband awoke with a gout attack brought on by a weeklong binge on oranges. What can I make with these ingredients and a moderately stocked pantry but without citrus?nbspRio Rancho NM06/05/20This was such a great recipe! Had all the ingredients for the marinade on hand already and I think this marinade would be great on any protein (chicken, steak, tofu) in addition to shrimp. I used Our site's perfect pot of rice recipe for the rice (turned out perfectly) and added some peppers and carrots to the citrus salad. Flavorful, a little spicy, and delicious!This was refreshing and surprisingly hearty. The citrus was bright and kinda hot. I used less oil and sushi rice. Then I spent 2 hours climbing a 50 foot rock wall and didn't fall off, so the food did its job.AnonymousAustin, TX05/05/20this was delicious! The sauce on the shrimp is so yummy I'm definitely going to repurpose it. The salad was good, but nothing to write home about. Next time I might add some mango and make it more of a fruit salad as it was just a bit lackluster to me.AnonymousBrooklyn, New York02/26/20This is so good. I actually dream of eating it every day. I double the sauce recipe to make it extra flavourful. I just want to eat this always.AnonymousToronto, Canada10/28/19This was soooo good. The citrus was perfect with the shrimp. Next time I would set aside more of the sauce to put on top rather than to marinate the shrimp in. I plan on making this exactly one million more times.mhdsileskyAustin, TX04/08/19Delicious! Made it for the third time tonight. I have made with a mix of grapefruit and oranges, which is a hit. I put in more citrus than the recipe calls for. Instead of white rice, we have put it on quinoa, riced cauliflower and the super-easy rice packets from Trader Joes.AnonymousMissouri03/18/19MAJOR winner. Made this for dinner with a dear friend and we were marveling at the spice, the sweetness, the char on the shrimp ... Gorgeously balanced recipe. Added a couple of touches of my own : Wild rice cooked in half water, half orange juice and fresh blood orange in the dressing ... Can’t wait to make it again, I was so proud of them. Thank you, Bon Appetit! More, please 😉AnonymousNew York City03/04/19Easy to make, healthy and tasty. I used gochujang instead of sriracha and added some sesame seeds on top.AnonymousBay Area, CA12/05/18This was a winner! It's bright and easy to make and the sauce makes everything super yummy. The shrimp and avocados and citrus and spiciness perfectly balance each other out. I made it to a tee, omitting only the cucumbers because as much as I would like to pretend otherwise, I would've eaten around them. Next time I think I'll reduce the Sriracha because it was a tiny spicy but I'm the weakest person that ever existed when it comes to spiciness (it literally gives me the hiccups). Would definitely make again for a nice weeknight meal!katiecurridphotKansas City, MO11/14/18Wasn't sure how I'd feel about this going into it but wow. So good. A quick turnaround time from fridge to plate (limiting factor being the rice) and one of those meals you can reheat leftovers for without issue. Great job as always BA.AnonymousChicago 11/11/18this is tight! Super delish and a killer lunch! I live in the midwest, so i typically opt for high quality individually quick frozen shrimp - I prepped this meal for the whole week by portioning out frozen shrimp into baggies in the freezer. I then made a lil extra of the dressing/marinade and froze it in an ice cube tray, and popped a cube into each baggie. Each day I can take a baggie out to thaw and it's all set!kmarxmarxchicago, il11/06/18

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