Citrus Shrimp Grain Bowl
A warm grain bowl combining seared shrimp, citrus segments, and roasted vegetables over a base grain. Dressed with citrus vinaigrette and topped with fresh herbs and seeds.
Ingredients
Method
Cook jasmine rice according to package directions; fluff with a fork and set aside.
Segment the oranges, removing pith and seeds; juice and zest the limes into separate bowls.
Cut bell pepper into thin slices and zucchini into half-moons. Mince ginger and garlic.
Toss bell pepper and zucchini with sesame oil, salt, and black pepper. Spread on a sheet pan and roast at 425°F for 15–18 minutes, stirring halfway, until lightly caramelized.
Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add shrimp, minced ginger, and garlic; season with salt and pepper. Cook 2–3 minutes per side until pink and cooked through.
Whisk together soy sauce, rice vinegar, honey, and lime juice in a small bowl until combined.
Divide cooked rice between two bowls. Top each with roasted vegetables, seared shrimp, and orange segments.
Drizzle dressing over bowls. Garnish with sesame seeds, green onion, and lime zest. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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