Glowing Sesame Ponzu Shrimp Rice Bowls
Glowing shrimp rice bowls start with a simple spicy sesame ponzu marinade for the shrimp, doubling up as the dressing for our citrus salad. The orange and cucumber salad is loaded with lots of wintry citrus fruit and fresh herbs. Serve over a bowl of brown rice, cauliflower rice, or coconut rice with buttery avocados!
Ingredients
- ⅓ cup freshly squeezed orange juice
- 1 tablespoon chili garlic sauce such as Huy Fong or sambal
- 1 tablespoon EACH: honey rice vinegar, AND ponzu sauce
- 2 teaspoon EACH: ginger paste AND toasted sesame oil
- ⅛ teaspoon EACH: garlic powder
- 2 tablespoons avocado oil or vegetable, etc.
- 1 ¼ pounds raw shrimp tail-on
- 1 sliced avocado for serving
- Prepared brown rice coconut rice, or caulirice + sesame seeds, for serving
Citrus Cucumber Salad:
- 3 oranges segmented + cut into pieces (see notes)
- 1 large grapefruit or pomelo segmented + cut into pieces
- 3 Persian cucumbers diced
- ¼ minced Serrano pepper seeds removed
- 2 scallions thinly sliced
- 2 tablespoons chopped cilantro + mint or just one of those
Instructions
- DRESSING: Add the orange juice, chili garlic, honey, ponzu sauce, ginger, sesame oil, garlic powder, rice vinegar, and a tablespoon of avocado oil, to a bowl and whisk to combine or simply shake it together in a jar.
- MARINATE: Add shrimp to a bowl. Pour ¼ cup of marinade to the shrimp, stir, and let sit for 10 minutes. Do not discard the remaining dressing in the jar. Add the last tbsp of oil to a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-3 minutes on each side or until opaque and cooked through. The cooking time will depend on the size of shrimp, large or jumbo shrimp will cook for longer.
- SALAD: Combine cucumbers, citrus pieces, scallions, serranos and cilantro or mint in a bowl, toss with the remaining dressing and a small pinch of salt.
- SERVE: Add the prepared rice to bowls, top with shrimp, add the salad with a slotted spoon. Place avocado slices in bowl. Spoon remaining dressing from the salad over bowls, if desired. Top with a pinch of toasted sesame seeds, and enjoy!
Notes
- Oranges: Feel free to use a variety of oranges. Cara cara, navel, satsumas, mandarin, raspberry oranges, and blood oranges are just a few ideas!
- Ponzu sauce: feel free to use low-sodium soy sauce in place of ponzu if you can't find it.
