Orange mojo-marinated shrimp rice bowl

Step 1/5

• 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

• ½ cucumber
• 2 stalks scallions
• 10 g cilantro
• 1 orange
• 1 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

• 8 cloves garlic
• 60 ml orange juice
• 1 tbsp lime juice
• 3 tbsp olive oil
• ¼ tsp dried oregano
• ¼ tsp ground cumin
• 8 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

• 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!

Enjoy your meal!