CITRUS SHRIMP RICE BOWLS
Why make a marinade and a dressing when you can make one sauce that works as both?
Provided by Anna Stockwell
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Rice Shrimp Citrus Orange Cucumber Avocado Dairy Free Tree Nut Free Peanut Free Seafood Shellfish
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
CHIPOTLE SHRIMP AND RICE BOWL
Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges.
Provided by Knorr(R)
Categories Trusted Brands: Recipes and Tips Knorr®
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Pat shrimp dry with paper towels and season lightly with salt.
- Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
- In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
- Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 46.5 g, Cholesterol 172.5 mg, Fat 6.5 g, Fiber 4 g, Protein 28.8 g, SaturatedFat 0.9 g, Sodium 586.6 mg, Sugar 3.1 g
SWEET-AND-SOUR SHRIMP RICE BOWLS
Loosely based on the Chinese American restaurant favorite, this quick supper saves time by using a prepared salad kit.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 rice bowls
Number Of Ingredients 8
Steps:
- Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes. Season with salt and pepper. Divide between 2 shallow bowls.
- Wipe out the skillet. Add the remaining 2 teaspoons vegetable oil and heat over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until lightly browned but not cooked through, about 1 minute per side. Add the dressing mixture and simmer, stirring, until the shrimp is cooked through, about 30 seconds, thinning with water, if needed. Spoon over the rice mixture and sprinkle with the salad kit toppings.
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
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SHRIMP RICE BOWLS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (47)Author Anna StockwellServings 4Estimated Reading Time 5 mins
- 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.
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- In a small bowl whisk together all ingredients for marinade. Place half of marinade into a larger bowl and add shrimp. Toss to coat and let sit for 15 minutes. Set remaining marinade aside to use as a sauce.
- To slice oranges, remove top and bottom with a sharp knife so that some of the flesh is visible. Place one flat end on cutting board and slice away the peel in sections, removing as much white pith as possible. Once all the peel is removed, cut away any excess pith left behind. Cut orange into cross-sections, and then cut each into quarters.
- To cook the shrimp, heat vegetable oil in a large skillet over medium high heat. Add shrimp but do not over overcrowd the pan, work in batches if needed. Cook for 1-2 minutes on each side, until shrimp turns pink and opaque.
- To serve, add cooked rice to bowls. Top with cooked shrimp, orange chunks, avocado, and scallions. Drizzle reserved sauce over the top and serve.
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