citrus shrimp rice plate

A balanced plate that’s crunchy, refreshing, and full of flavor.

DF P

YIELD — 1 serving

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Ingredients

¾ cup brown short grain rice, cooked (¼ cup dry)
4 oz shrimp
1 orange, peeled and cut (see note below)
1 persian cucumber, diced
¼ avocado, sliced
1 Tbsp green onion, sliced
½ Tbsp honey
¼ tsp sriracha
1 tsp soy sauce, reduced-sodium
Orange juice (from the orange peel)
Juice from ½ a lime
1 tsp extra virgin olive oil
Kosher salt

Directions

1. Cook rice according to package directions if you don’t have any prepared.

2. Whisk honey, sriracha, soy sauce, orange juice, and lime juice in a medium bowl; add shrimp and toss to coat; season lightly with salt.

3. Place orange pieces in a medium bowl and add cucumbers, scallions, and lime juice; toss to combine and season with salt.

4. Reheat brown rice with a splash of water on the stovetop or in the microwave.  

5. Heat olive oil in a medium skillet over high. Cook shrimp until charred in spots and cooked through, about 3 minutes per side. Top rice with shrimp, citrus salad, and avocado

PREP-AHEAD: Rice can be cooked in advance.

NOTES: How to prepare the orange—using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; squeeze out orange juice for marinade. Slice oranges into ½"-thick rounds, then cut into 1" pieces.

Nutrition Information

Calories: 455
Carbs: 66g
Pro: 29g
Fat: 12g

photo for Weeknight Dinners by Melissa Peterson

Recipe from: Weeknight Dinners. This is one of four recipes from a weekly menu that are assembled from ingredients that are prepped ahead of time (brown rice and sautéed tofu). The three other dishes on the menu include sticky shrimp lettuce cups, vegetarian spring rolls with spicy peanut sauce, and a tofu and veggie stirfry over rice. Tofu is used twice and vegetables are repurposed to reduce food waste. Some last-minute additions like citrus salad and a peanut sauce lend variety and keep things fresh. Join the cooking club if you’d like access to this menu. You’ll also get a shopping list to get in and out of the store quickly and a batch cook guide to help you prep ahead. Additionally, you'll gain instant access to all previous plans. What are you waiting for? Join the cooking club now!

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.