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Orange Chipotle Shrimp Rice Bowl

Chipotle Orange Shrimp And Rice Bowl

Author Cesar Diaz

Ingredients

  • FOR CHIPOTLE ORANGE SHRIMP
  • 2 pounds medium shrimp peeled and deveined
  • ½ cup Kikkoman Orange Sauce
  • 2 tablespoons Kikkoman Soy Sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons chipotle adobo sauce
  • 1 teaspoon coconut oil
  • 1/2 teaspoon ginger
  • chopped scallions
  • black sesame seeds
  • 1 Hass avocado
  • ½ cup shredded purple cabbage
  • FOR CILANTRO PINEAPPLE RICE
  • 2 cups uncooked Minute® White Rice
  • 2 cups of water
  • 1/2 cup crushed pineapple
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro

Instructions

  1. In a small bowl, whisk together soy sauce, ginger, chipotle and rice wine vinegar. Toss the shrimp with the soy sauce mixture until well coated. Set aside.
  2. Cook rice according to instructions in the box.
  3. While rice is cooking heat coconut oil. Add shrimp and stir-fry for about 3 minutes. Add orange sauce to the pan and cook until sauce thickens and shrimp are cooked, about 2-3 more minutes.
  4. Add pineapple and lime zest to the rice. Add salt and pepper to taste. Add fresh cilantro and gently fold it into the rice.
  5. Add rice to the bowl, add the shrimp, half of an avocado and a bit of purple cabbage. Season the avocado with salt (I also like to add a bit of lime juice).
  6. Sprinkle with black sesame seeds.