Brighten up mealtime with these easy citrus shrimp rice bowls. You’ll love the zesty, sweet, and spicy shrimp paired with fresh oranges, creamy avocado, and brown rice.

citrus shrimp with oranges, avocado and scallions over rice

I first saw these citrus shrimp bowls last month in a Bon Appetit magazine and knew I had to make them. Like, immediately. When I finally did, this dish was even better than I imagined. You have to try it!

These bowls are simple— just slightly sweet and spicy marinated shrimp tossed with fresh citrus and avocado over rice or grain of your choice. The whole dish takes less than 15 minutes to prep and make (not including the time needed to cook the grains), and it’s perfect for lunch or dinner.

citrus shrimp with oranges, avocado and scallions over rice

Reasons to make these citrus shrimp rice bowls

  • Light and fresh, yet satisfying!
  • A beautiful “taste the rainbow” meal.
  • Quick and easy to make, but feels special and unique.
  • Delicious combination of flavors—sweet, spicy, tangy and savory.
  • Add your favorite grain, or make tacos or lettuce wraps instead.
shrimp in spicy sweet citrus marinade

Ingredients you’ll need

First we’ll start with the marinade that we use both to flavor the shrimp, and to pour over the bowls just before serving:

  • Honey
  • Soy sauce
  • Sriracha
  • Freshly squeezed orange and lime juice
  • Vegetable oil, or another neutral oil

Then to assemble the bowls you’ll also need:

  • Peeled and deveined jumbo or regular shrimp: You can leave the tails on or remove them.
  • Fresh oranges: Use different varieties for extra flavor and flair. I used a blood orange and cara cara orange.
  • Avocado
  • Green onions/scallions
  • Grain of your choice: I love brown rice, but white rice, quinoa, and farro are some other great options.
Cooked citrus shrimp

How to make these citrus shrimp rice bowls, step by step

  1. Whisk together the marinade ingredients then toss half with your shrimp and let them soak up the flavors for about 15 minutes.
  2. Prep oranges, avocado and scallions. Peel and sliceoranges, slice avocado and chop scallions and have them all ready to go.
  3. Cook the shrimp in a hot skillet, about 1-2 minutes per side until they turn pink and delicious.
  4. Assemble the grain bowls by layering cooked rice (or your favorite grain), then top with the shrimp, orange pieces, avocado slices, and scallions.
  5. Drizzle the reserved marinade over everything for an extra burst of citrusy, spicy goodness. Then dig in and enjoy!
citrus shrimp with oranges, avocado and scallions over rice

Tip: How to remove pith & peel from citrus

Removing the white pith and membrane from oranges is simple and makes your citrus shrimp bowls extra bright and fresh. Start by slicing off the top and bottom so the flesh shows, then stand the orange on a flat end and carefully cut away the peel and pith in sections. After peeling, trim any leftover pith and slice the orange into cross-sections, then quarters. 

For a fancier touch, try making “supremes” by cutting the peeled citrus along both sides of the membranes to create neat wedges. This photo tutorial can guide you through both techniques.

Variations and serving suggestions

  • Citrus Shrimp Tacos: Pile shrimp into warm corn tortillas with shredded cabbage, avocado slices, and cotija cheese and add a squeeze of lime juice.
  • Citrus Shrimp Salad: Serve the shrimp, oranges and avocado over a bed of mixed greens, arugula, or baby spinach. Add feta cheese or toasted almonds if desired.
  • Citrus Shrimp Lettuce Wraps: Use crisp butter or romaine lettuce leaves, layering shrimp, orange segments, avocado, and scallions.

More shrimp recipes

Get the recipe

These citrus shrimp bowls are light and full of flavor

Citrus Shrimp Rice Bowls

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Brighten up mealtime with these easy citrus shrimp rice bowls. You'll love the zesty, sweet, and spicy shrimp paired with fresh oranges, creamy avocado, and brown rice.
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Ingredients
 

Marinade/sauce:

  • ½ cup freshly squeezed orange juice
  • Juice of half a lime
  • 1-2 tablespoons sriracha , per your taste
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 tablespoons vegetable oil

To make the bowls:

  • 1 lb jumbo shrimp , peeled and deveined
  • 2 oranges , preferably different varieties (I used blood and cara cara)
  • 2 tablespoons vegetable oil
  • 1 avocado , sliced
  • 3 scallions , thinly sliced
  • 2 cups cooked white or brown rice or grain of choice

Instructions
 

  • 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.

Notes

Adapted from Bon Appetit.
Calories: 490kcal, Carbohydrates: 44g, Protein: 28g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 286mg, Sodium: 1141mg, Potassium: 617mg, Fiber: 7g, Sugar: 14g, Vitamin A: 372IU, Vitamin C: 65mg, Calcium: 216mg, Iron: 4mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
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