SHRIMP RICE BOWL RECIPES RECIPES

Name: Shrimp Rice Bowls
Yield: 4 servings
Ingredients: ½ cup fresh orange juice; 2 Tbsp. Sriracha; 1 Tbsp. honey; 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; Kosher salt; 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)

SHRIMP RICE BOWLS RECIPE | BON APPéTIT

Shrimp Rice Bowls Recipe | Bon Appétit image

One spicy-sweet sauce does double duty as a marinade and a dressing, making this citrus shrimp bowl your weeknight savior.

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

Ingredients

½ cup fresh orange juice
2 Tbsp. Sriracha
1 Tbsp. honey
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
Kosher salt
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)

Steps:

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.

CARIBBEAN SHRIMP & RICE BOWL RECIPE: HOW TO MAKE IT - TASTE …

Caribbean Shrimp & Rice Bowl Recipe: How to Make It - Taste … image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

Steps:

For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among 4 bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 698mg sodium, CarbohydrateContent 62g carbohydrate (23g sugars, FiberContent 9g fiber), ProteinContent 29g protein.

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CARIBBEAN SHRIMP & RICE BOWL RECIPE: HOW TO MAKE IT - TASTE …

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Dinner
Calories 498 calories per serving

For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among 4 bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

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{ "@type": "HowToStep", "text": "In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg." }

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{ "@type": "HowToStep", "text": "In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg." }

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