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)

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Photo by Alex Lau, food styling by Anna Stockwell

Why make a marinade and a dressing when you can make one perfectly tangy, spicy-sweet sauce sauce that works as both?

Citrus Shrimp Rice Bowls

Recipe notes