Orange Ginger Shrimp Bowl
A bright, aromatic 25‑minute shrimp bowl built on orange, ginger, and a quick stovetop glaze. Fresh, citrusy, and perfect for weeknights.
Equipment
- Small saucepan
- Grill pan or skillet
- Mixing bowl
- Microplane or grater
- Rice cooker or medium pot with lid
Ingredients
- 2 pounds shrimp peeled and deveined
- 2 tablespoons neutral oil
- 4 cups cooked jasmine rice
- 4 cups shredded lettuce or cabbage
- 2 oranges zested and juiced
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons grated ginger
- 2 cloves garlic grated
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 pinches salt
- 2 pinches black pepper
- 2 tablespoons chopped scallions
- 2 teaspoons sesame seeds
Instructions
- Season shrimp with salt and pepper.
- Whisk orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, and garlic in a small bowl.
- Heat oil in a skillet over medium-high and cook shrimp until just pink. Remove and set aside.
- Pour the orange ginger mixture into the skillet and bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens into a glossy glaze.
- Return shrimp to the skillet and toss to coat.
- Assemble bowls with rice, lettuce or cabbage, and glazed shrimp.
- Top with scallions and sesame seeds.
Notes
- Use pre‑peeled shrimp to keep this a true 25‑minute bowl.
- Add chili crisp or sliced jalapeños for heat.
- Swap rice for vermicelli or quinoa.