Citrus shrimp rice bowls for a refreshing meal option
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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These vibrant citrus shrimp rice bowls are a delightful high-protein dish that bursts with fresh flavours and refreshing ingredients. The combination of succulent jumbo prawns with a zesty marinade of orange juice, lime, and a hint of Sriracha creates a light yet satisfying meal. This dish showcases the bright colours and flavours of the season, making it perfect for a quick weeknight dinner or a weekend gathering with friends.
Ideal for those seeking a nutritious boost, these bowls can be easily customised with your choice of vegetables, such as crisp Persian cucumbers and spring onions. Served over a bed of fluffy rice and topped with creamy avocado, they provide a balanced meal that fuels your body while tantalising your taste buds.
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Ingredients for Citrus shrimp rice bowls
120 ml fresh orange juice
30 ml Sriracha
15 ml honey
10 ml soy sauce or tamari soy sauce
80 ml vegetable oil
20 ml fresh lime juice
675 g jumbo or large prawns, peeled, deveined
kosher salt (to taste)
2 large oranges, preferably different varieties (such as Cara Cara or Valencia)
2 Persian cucumbers, quartered lengthwise, sliced crosswise 1.5 cm thick
4 spring onions, thinly sliced
steamed rice and sliced avocado (for serving)
How to make Citrus shrimp rice bowls
Whisk together the orange juice, Sriracha, honey, soy sauce, 60 ml of oil, and 15 ml of lime juice in a medium bowl. Set aside half of the dressing in a small bowl for serving.
Add the shrimp to the remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, for 15 minutes.
Meanwhile, use a paring knife to remove the peel and white pith from the oranges, taking care not to remove too much flesh; discard the peel and pith. Slice the oranges into 1.5 cm thick rounds, then cut into 2.5 cm pieces. Transfer to a medium bowl and add the cucumbers, scallions, and the remaining 5 ml of lime juice; toss to combine. Season with salt.
Heat the remaining 30 ml of oil in a large frying pan over high heat. Working in batches if needed, cook the shrimp until charred in spots and cooked through, about 3 minutes per side.
Divide the rice among bowls. Top with the shrimp, citrus salad, and avocado, then drizzle with the reserved dressing.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
30 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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