Citrus Mango Shrimp and Chicken Rice Bowls (Gluten Free)
Perfect dinner for a long day. This one takes little time and if you don't have shrimp on hand, you can use chicken which will be delicious too!
Ingredients
Citrus Marinade/Sauce
- 4 tbsp San-J Gluten Free Soy Sauce Reduced Sodium or tamari, gf
- 4 tbsp orange juice
- 3 tbsp lime juice
- 4 tbsp honey or pure maple syrup
- 3 tbsp canola, avocado, or vegetable oil
- 2 large clove garlic crushed or minced
- 1½ teaspoon fresh ginger peeled, grated or finely minced
- 1½ teaspoon Sky Valley Sriracha Sauce or other gf brand
Citrus Mango Shrimp and Chicken Rice Bowls
- 1 lb. large shrimp peeled, tail off
- 1 lb. chicken breasts cut into 1" pieces
- 1 recipe Citrus Marinade/Sauce
- 1 teaspoon Argo cornstarch or gf brand
- 1 recipe Mango Salad
- 1½ cups white or brown rice cooked
- 1 avocado sliced
- 1 teaspoon sesame seeds
- 1 green onion sliced, to top bowls
- 16 oz. green beans cooked, al dente, warm or cool
Mango Salad
- 1 large mango cubed
- 1 large cucumber seeded and quartered, then 1/4" thick pieces
- 1 large mandarin or navel orange peeled and cubed
- 1 tbsp red bell pepper finely minced
- 2-3 green onions green portion only, sliced
- 1 teaspoon honey
- 1 teaspoon lime juice
- ½-1 tbsp minced jalapeno optional
Instructions
Citrus Mango Shrimp and Chicken Rice Bowls
- Stir together in a bowl the gluten free soy sauce, orange juice, lime juice, honey, oil, garlic, ginger and gluten free sriracha. Divide the sauce/marinade between three bowls.
- Add the chicken pieces to one bowl and marinate for 45 minutes - 1½ hours.
- To the second bowl add 1 teaspoon cornstarch. This will be the sauce. Set aside.
- Make the Mango Salad. Cover and refrigerate.
- When about 45 minutes from serving, add the shrimp to the third bowl of Citrus Marinade/Sauce. Let the shrimp marinate for 20-30 minutes before cooking.
- Cook your white or brown rice. Prepare the green beans.
- Heat 1 ½ tablespoons oil in a large cast iron, wok, or skillet. Add the chicken pieces in a few batches, cooking and browning on one side for 3-4 minutes before turning to cook on the other side for a minute or two, or until done. Remove the chicken to a bowl. Repeat for the next batches.
- Wipe out the skillet. Add another tablespoon of oil to the skillet and heat over medium to medium high heat. Cook the shrimp in a few batches. Cook for 2-2 ½ minutes per side, turning when then shrimp turn pink. Remove to a bowl. Continue to cook the remaining shrimp.
- Add the chicken and shrimp back into the skillet or wok and add the remaining bowl of sauce. Stir quickly to thicken. Turn off the heat and continue stirring.
- Assemble bowls by adding a spoon of cooked rice, green beans, shrimp and chicken. Spoon Mango Salad next to the chicken and shrimp. Add a few slices of avocado. Top the chicken and shrimp with sliced green onion, and sesame seeds.
Mango Salad
- Add to a medium sized bowl the mango cubes, mandarin cubes, cucumber, red bell pepper, green onion, honey, lime juice and optional minced jalapeno. Cover and refrigerate until ready to serve.
Notes
The shrimp and chicken will get a little charred from the sugars in the marinade. This caramelization will make the protein delicious. Just stir the shrimp or chicken pieces often to not burn the sauce in the pan.
The dish looks like it has a lot of ingredients, but remember these are the ingredients for your whole dinner. I like to try to keep most of these ingredients on hand in my refrigerator or pantry, including the ginger root, garlic, limes, oranges, honey, gluten free soy sauce and gluten free sriracha.
The marinade/sauce mixes up easy and once divided, you can add a teaspoon of cornstarch to a third of the sauce for pouring over the cooked shrimp and chicken.