Orange mojo-marinated shrimp rice bowl

Based on 7 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
shrimp (peeled and deveined)
120 g brown rice
orange
200 ml water
½ cucumber
2 stalks scallions
10 g cilantro
avocado
2 tbsp lime juice
8 cloves garlic
60 ml orange juice
3 tbsp olive oil
¼ tsp dried oregano
¼ tsp ground cumin
pepper
vegetable oil
Metric
Imperial

Utensils

  • pot (small)
  • 3 bowls
  • grater
  • knife
  • cutting board
  • whisk
  • frying pan
  • spatula

Nutrition per serving

Cal
729
Protein
39 g
Fat
32 g
Carb
68 g
  • Step 1/5

    Add water and rice to a small pot. Bring to a boil, then cover, reduce heat to low, and let cook for approx. 15 min.
    • 200 ml water
    • 120 g brown rice
    • pot (small)

    Add water and rice to a small pot. Bring to a boil, then cover, reduce heat to low, and let cook for approx. 15 min.

  • Step 2/5

    In the meantime, quarter cucumber, then cut quarters into slices. Thinly slice the scallions. Roughly chop cilantro.  Zest, peel, and segment the orange. Toss everything together in a bowl and set aside. Then halve, deseed, and slice avocado and toss with some lime juice in an extra bowl.
    • ½ cucumber
    • 2 stalks scallions
    • 10 g cilantro
    • orange
    • avocado
    • 1 tbsp lime juice
    • 2 bowls
    • grater
    • knife
    • cutting board

    In the meantime, quarter cucumber, then cut quarters into slices. Thinly slice the scallions. Roughly chop cilantro. Zest, peel, and segment the orange. Toss everything together in a bowl and set aside. Then halve, deseed, and slice avocado and toss with some lime juice in an extra bowl.

  • Step 3/5

    Peel and mince garlic, then add to a bowl and whisk together with orange juice, remaining lime juice, olive oil, oregano, and ground cumin. Season with pepper and reserve a few tablespoons, tossing the rest of the mojo sauce with the shrimps.
    • 8 cloves garlic
    • 60 ml orange juice
    • 1 tbsp lime juice
    • 3 tbsp olive oil
    • ¼ tsp dried oregano
    • ¼ tsp ground cumin
    • shrimp (peeled and deveined)
    • pepper
    • bowl
    • whisk

    Peel and mince garlic, then add to a bowl and whisk together with orange juice, remaining lime juice, olive oil, oregano, and ground cumin. Season with pepper and reserve a few tablespoons, tossing the rest of the mojo sauce with the shrimps.

  • Step 4/5

    Set a pan over medium-high heat and bring up to temperature. Add a bit of vegetable oil, then fry shrimp until cooked through, approx. 3 min. per side. Once done, add the remaining mojo and toss together.
    • vegetable oil
    • frying pan
    • spatula

    Set a pan over medium-high heat and bring up to temperature. Add a bit of vegetable oil, then fry shrimp until cooked through, approx. 3 min. per side. Once done, add the remaining mojo and toss together.

  • Step 5/5

    Add rice to a serving plate, top with half the shrimp, half the cucumber salad, and half the avocado slices. Garnish with cilantro and enjoy!

    Add rice to a serving plate, top with half the shrimp, half the cucumber salad, and half the avocado slices. Garnish with cilantro and enjoy!