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)
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.