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Sesame Ponzu Shrimp Rice Bowls

🇺🇸 United States

Prep: 25 minutes Cook: 15 minutes Total: 40 minutes

Ingredients

  • 1/3 cup orange juice
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon ponzu sauce
  • 2 teaspoons ginger paste
  • 2 teaspoons toasted sesame oil
  • 1/8 teaspoon garlic powder
  • 2 tablespoons avocado oil
  • 1 1/4 pounds raw tail-on shrimp
  • 1 avocado, sliced
  • Prepared brown rice (or coconut rice or cauliflower rice), for serving
  • 3 oranges, segmented and cut into pieces
  • 1 large grapefruit or pomelo, segmented and cut into pieces
  • 3 Persian cucumbers, diced
  • 1/4 Serrano pepper, seeds removed, minced
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro and/or mint
  • Toasted sesame seeds, for topping
  • Salt, to taste

Steps

  1. Make the dressing: whisk together orange juice, chili garlic sauce, honey, ponzu sauce, ginger paste, sesame oil, garlic powder, rice vinegar, and 1 tablespoon avocado oil.
  2. Marinate shrimp in 1/4 cup of the dressing for 10 minutes, reserving the rest of the dressing.
  3. Heat remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Cook shrimp in a single layer for 1-3 minutes per side until opaque and cooked through.
  4. Make the salad: combine cucumbers, citrus pieces, scallions, Serrano pepper, and cilantro/mint in a bowl. Toss with remaining dressing and a pinch of salt.
  5. Assemble bowls: add rice, top with shrimp, then salad using a slotted spoon, and add avocado slices.
  6. Spoon extra dressing from the salad bowl over the top if desired, and sprinkle with toasted sesame seeds before serving.

Notes

A modern fusion rice bowl combining Japanese ponzu sauce with citrus and shrimp; not a traditional regional dish but strongly identified with Japanese-influenced American cooking.

Source: www.littlespicejar.com