Panko shrimp rice bowl recipe with honey orange sauce
Panko Shrimp Bowl recipe with honey orange sauce is plump, juicy shrimp coated in crispy panko breadcrumbs, over fluffy rice and paired with a bright honey orange sauce that does double duty as a marinade and a dressing.
Servings: 2 people
Ingredients
Honey orange sauce:
- ½ cup fresh orange juice
- 2 Tablespoons Sriracha or hot sauce of your choice
- 1 Tablespoon honey
- 2 teaspoon tamari or soy sauce
- ¼ cup vegetable oil
- 1 Tablespoon fresh lime juice
Panko shrimp:
- ¾ Lb Fresh or Frozen Shrimp – extra-large shrimp peeled, deveined (about 6 - 8 pieces of shrimp per bowl)
- kosher salt
- ¼ cup cornstarch
- ¼ cup water
- 1 large eggs
- 1 tablespoons Dijon mustard
- 1 teaspoon cayenne pepper
- 1 cups panko breadcrumbs (Japanese breadcrumbs)
- 1 quart vegetable oil for frying
Citrus Salad and Rice:
- 1 orange such as Cara Cara or Valencia
- 1 Persian cucumber or mini cucumbers, quarted lengthwise, sliced cross wise into ½ thick
- 2 Scallions thinly sliced
- Avocado sliced (optional)
- Fresh cilantro chopped (optional)
- ¼ cup sesame seeds toasted
- 1 to 2 cups cooked short grain rice
Instructions
Honey orange sauce:
- Whisk orange juice, sriracha, honey soy sauce, ¼ cup oil and 1 Tablespoon lime juice in a medium bowl. Set aside half dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; Season lightly with salt. Let sit, tossing occasionally, 15 minutes.
Citrus salad:
- Meanwhile, using a paring knife remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½”-thick rounds, then cut into 1 “- pieces. Transfer to a medium bowl and add cucumbers, scallions, cilantro and remaining 1 tsp lime juice; toss to combine Season with salt.
Panko shrimp:
- Place cornstarch in a shallow bowl like a pie plate. Whisk eggs in another shallow bowl. Spread panko in a third shallow bowl.
- Remove shrimp from marinade and pat dry with paper towels and season with salt and pepper.
- Working with 4 shrimp at a time, dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat with panko, pressing gently to adhere. Arrange breaded shrimp on rimmed baking sheet. Refrigerate while heating oil (breaded shrimp can be refrigerated for up to 2 hours).
- Line platter with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add half of the shrimp, one at a time, to hot oil. Fry, stirring gently to prevent shrimp from sticking together, until shrimp are golden brown, 1 to 2 minutes after adding last shrimp.
- Transfer shrimp to prepared platter. Return oil to 350 degrees and repeat with remaining shrimp.
Assemble rice bowl:
- Divide rice among bowls. Top with shrimp, citrus salad and avocado and drizzle with reserved dressing. Sprinkle with toasted sesame seeds.
Notes
TO MAKE PANKO SHRIMP AHEAD: After coating the shrimp in panko breadcrumbs, freeze breaded shrimp on sheet until firm, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before cooking; increase cooking time by 1 to 2 minutes.