Author: Quin Liburd @butterbeready
This recipe is perfect for a healthy lunch or dinner, and it’s a great way to add variety to your meal rotation. The blend of zesty and sweet flavors makes this dish a hit with seafood lovers and those who enjoy a little spice. Give this Sumo Citrus Chipotle Shrimp Rice Bowl recipe a try and see for yourself how easy and delicious it is!
1 lb medium or large shrimp, peeled & deveined, tail-on or off
¼ cup freshly squeezed Sumo Citrus juice
2 chipotle peppers in adobo sauce
4 cloves of garlic
1 tablespoon pure honey
1 tablespoon freshly chopped parsley
1 teaspoon worcestershire sauce
Kosher salt & freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
FOR RICE BOWL ASSEMBLY:
cooked white or brown rice
fresh chopped herbs
or other bowl-inspired toppings, as desired
- Pat the shrimp dry with paper towels and then place them into a large bowl, set aside.
- Add the Sumo Citrus juice, chipotle peppers, and garlic cloves into the body of a food processor or blender. Blitz the mixture together until combined. Pour the mixture over the shrimp. Then add the honey, parsley, Worcestershire, and season with salt/pepper- to taste. Carefully toss the mixture together to coat the shrimp fully. Cover the bowl and set aside to let the shrimp marinate for at least 30 minutes.
- In a large skillet over medium-high heat, heat the oil and butter. Once the pan is hot, add the shrimp, shaking off excess marinade (but do not discard!), and work in batches if needed- careful not to overcrowd the pan. Cook the shrimp for about 2-3 minutes on each side, turning once midway until shrimp is pink and cooked through. Then pour the marinade into the skillet and gently toss to combine, simmering the marinade with the shrimp for 1 minute. Then remove shrimp from heat.
- Assemble bowls & serve: Add the rice into shallow bowls and top with saucy shrimp, edamame, chopped herbs, and/or other toppings of your choice. Enjoy!