These citrus shrimp bowls are light, healthy, and full of so much flavor.
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.
These bowls are simple— 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 my favorite for lunch but it would also make a great light dinner. I can think of no better dish to beat the doldrums of winter! These citrus shrimp bowls are so bright and flavorful, and it’s the best time to find a variety of oranges to use.
What you’ll need to make these citrus shrimp bowls
Divide the marinade for the shrimp in two and save half of it to pour over the bowls just before serving. In my opinion this marinade is what makes this dish so incredible. It’s got so much flavor! For the marinade you’ll need:
- Soy sauce
- Freshly squeezed orange and lime juice
- Vegetable oil, or another neutral oil
And to assemble the bowls you’ll need:
- Peeled and deveined jumbo or regular shrimp. You can leave the tails on or remove them.
- Two oranges, preferably different varieties— I used a blood orange and cara cara orange
- Green onions
- A grain such as brown rice. White rice, quinoa, and farro are some other great options.
How to remove pith and peel from citrus
Slicing oranges to that there’s little white pith or membrane is easy to do! And it can be done with oranges, like for these citrus shrimp bowls, or any other citrus. First, 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 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.
You can also make “supremes” but cutting the peeled citrus on either side of the membrane to make wedges. This photo tutorial is very helpful for both methods of sliced citrus.
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Citrus Shrimp Bowls
- 1/2 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)
- 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.