Ingredients
1 lb large raw shrimp, peeled and deveined
1/2 cup freshly squeezed orange juice
1 tsp orange zest
1/4 cup sweet chili sauce
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp fresh grated ginger
2 cloves garlic, minced
1 tsp cornstarch
1 tbsp water
1 tbsp olive oil
1/2 tsp red pepper flakes (optional)
2 cups cooked rice (brown, white, or quinoa)
1 large bell pepper, thinly sliced
1 cup broccoli florets, steamed
2 green onions, sliced
1 tsp sesame seeds
Fresh cilantro for garnish (optional)
Instructions
1. 1. Cook rice according to package directions. Steam broccoli until tender-crisp. Slice bell pepper.
2. 2. In a bowl, whisk orange juice, orange zest, sweet chili sauce, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. In a small bowl, mix cornstarch with 1 tbsp water to make a slurry.
3. 3. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cook 1-2 minutes per side until pink and opaque. Remove and set aside.
4. 4. (Optional) Add bell pepper to skillet, sauté 2-3 minutes until slightly softened.
5. 5. Reduce heat to medium. Pour orange chili sauce mixture into skillet, bring to a simmer. Slowly whisk in cornstarch slurry, stirring constantly until thickened (1-2 minutes).
6. 6. Return shrimp (and bell pepper if used) to skillet, toss to coat in sauce.
7. 7. Divide rice among bowls. Top with shrimp mixture and any additional vegetables. Garnish with green onions, sesame seeds, and cilantro. Serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce. Adjust spice level by increasing or decreasing red pepper flakes. Store leftovers separately: shrimp/sauce in one container, rice and vegetables in another, up to 3 days in fridge. Reheat shrimp gently on stovetop or microwave in short bursts to avoid rubberiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Dairy-free, Gluten-free option
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 180 mg