Zesty Citrus Shrimp with Brown Rice and Avocado
Hey, friends! We’re obsessed with this Zesty Citrus Shrimp with Brown Rice and Avocado over at Satisfy Your Cravings. It’s a fresh, healthy dinner that’s bursting with tangy shrimp, nutty brown rice, and creamy avocado—all ready in under an hour. Perfect for busy nights or when you want something light yet satisfying, this dish is our go-to for clean eating with serious flavor. Trust us, you’ll love it as much as we do!
Equipment
- Medium saucepan with lid: For cooking the brown rice. Something around 2-3 quarts works great to simmer that cup of rice in broth or water.
- Large skillet: To sauté the shrimp—non-stick or cast iron, whatever you’ve got. Big enough to fit a pound of shrimp in a single layer (about 10-12 inches).
- Zester or microplane: For getting that orange and lime zest—key for the zesty kick! A fine grater works in a pinch too.
- Citrus juicer or your hands: To squeeze fresh juice from the orange and lime. We usually just hand-squeeze, but a juicer makes it quicker if you have one.
- Sharp knife: For mincing garlic, chopping cilantro, and dicing avocado. A good chef’s knife keeps prep breezy.
- Cutting board: To handle all that chopping and dicing—wood or plastic, your call!
- Large mixing bowl: For tossing the shrimp in the marinade. Something wide enough to coat everything evenly.
- Measuring cups and spoons: To portion out the rice, broth, olive oil, honey, and spices—keeps it precise but not fussy.
- Wooden spoon or spatula: For stirring the rice as it toasts and flipping the shrimp in the skillet. Tongs work too if you’re a shrimp-flipping pro!
- Colander or strainer: To rinse the brown rice before cooking—helps avoid stickiness. A fine-mesh one or even a bowl with a pour-off works.
- Tongs: Makes flipping shrimp in the skillet a breeze, though a spatula does the trick too.
- Small bowl: For tossing the diced avocado with lime juice—keeps it separate and fresh.
Ingredients
For the Shrimp:
- 1 lb 450g large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 large orange zested and juiced (about 1 tsp zest and ¼ cup juice)
- 1 lime zested and juiced (about 1 tsp zest and 2 tbsp juice)
- 2 garlic cloves minced
- 1 tsp honey
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes adjust to your spice preference
- Salt and black pepper to taste
- Fresh cilantro chopped (about 2 tbsp, for garnish)
For the Brown Rice:
- 1 cup uncooked brown rice yields about 3 cups cooked
- 2 ½ cups low-sodium vegetable broth or water
- 1 tbsp olive oil
- Pinch of salt
For the Avocado Topping:
- 2 ripe avocados pitted and diced
- 1 tbsp lime juice
- Pinch of salt
- Optional: a sprinkle of chili powder or cumin for extra flair
Instructions
- Step 1: Cook the Brown Rice
- Rinse the brown rice under cold water to remove excess starch (this keeps it fluffy!).
- In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rice and toast it for 1-2 minutes, stirring occasionally—it’ll smell nutty and amazing.
- Pour in the vegetable broth or water, add a pinch of salt, and bring it to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. (Pro tip: Set a timer and resist the urge to peek too often—it needs that steam!)
- Fluff with a fork and set aside to cool slightly.
- Step 2: Marinate the Shrimp
- While the rice cooks, let’s get that shrimp bursting with flavor. In a large bowl, whisk together the olive oil, orange juice and zest, lime juice and zest, minced garlic, honey, smoked paprika, red pepper flakes, salt, and pepper.
- Add the shrimp to the bowl and toss to coat evenly. Let it marinate for 15-20 minutes at room temperature. (If you’re prepping ahead, pop it in the fridge for up to an hour—just don’t let it sit too long, or the citrus will “cook” the shrimp!)
- Step 3: Cook the Shrimp
- Heat a large skillet over medium-high heat. No extra oil needed—the marinade has plenty!
- Add the shrimp in a single layer (work in batches if your skillet is small). Cook for 2-3 minutes per side, until they turn pink and opaque with a slight golden edge. (Tip: Don’t overcook—shrimp get rubbery fast!)
- Remove from heat and sprinkle with half the chopped cilantro. Set aside while you assemble.
- Step 4: Prep the Avocado
- In a small bowl, gently toss the diced avocado with lime juice and a pinch of salt. This keeps it fresh and adds a zingy kick.
- If you’re feeling adventurous, dust it with a little chili powder or cumin for a smoky twist.
- Step 5: Assemble and Serve
- Scoop a generous portion of warm brown rice onto each plate or bowl.
- Top with a handful of zesty shrimp, then spoon over any leftover marinade from the skillet—it’s too good to waste!
- Add a dollop of the seasoned avocado on the side or sprinkle it over the top.
- Finish with the rest of the fresh cilantro for that pop of color and flavor.
- Dig in while it’s warm—trust me, you won’t want to wait!
Notes
Make Ahead: Set Yourself Up for Success
Good news—Zesty Citrus Shrimp with Brown Rice and Avocado is super make-ahead friendly! We love cooking the brown rice up to 4 days in advance—just rinse, simmer, and let it cool before popping it into an airtight container in the fridge. It’s one less step when you’re ready to eat. You can also zest and juice the orange and lime a day ahead—store the juice and zest in a small jar in the fridge to keep that citrusy punch fresh. For the shrimp, we marinate it up to an hour before cooking (any longer, and the citrus might over-tenderize it), but you can mix the marinade ingredients (olive oil, citrus, garlic, etc.) ahead and stash it in the fridge too. Dice the avocado fresh when you’re ready to serve—it’s worth it for that vibrant green. Want more shrimp meal prep tricks? We’ve got tons at Satisfy Your Cravings!
Storage: Keep Leftovers Tasty
Got leftovers from Zesty Citrus Shrimp with Brown Rice and Avocado? We’ve got you covered! Store the cooked shrimp and brown rice separately in airtight containers in the fridge—they’ll stay good for up to 2 days. The shrimp keeps its juicy texture best when not sitting in the marinade too long after cooking, so we scoop it out of any extra juices before storing. For the avocado, it’s trickiest—dice only what you need for the meal, and if you’ve got extra, toss it with a little lime juice, wrap it tightly in plastic wrap, and refrigerate for a day max to avoid browning. We don’t recommend freezing this one—the shrimp can get rubbery, and the avocado doesn’t love the cold—but it’s so good, we bet you’ll polish it off fast anyway! Looking for more healthy dinner storage tips? Check out our blog!
Reheating: Bring It Back to Life
When it’s time to enjoy Zesty Citrus Shrimp with Brown Rice and Avocado again, we’ve got a simple reheating plan. Warm the rice and shrimp together in a skillet over medium heat with a splash of water or broth—about 3-5 minutes—stirring gently so the shrimp doesn’t toughen up. We avoid the microwave if we can; it can make the shrimp chewy, and we’re all about keeping that tender bite. Add fresh avocado and a sprinkle of cilantro after reheating to brighten it up. It’s like a mini encore of your original meal! Need more quick reheating ideas for seafood dishes? Swing by Satisfy Your Cravings for the goods!
Plan Smart, Eat Happy
There you have it—our go-to tips for making Zesty Citrus Shrimp with Brown Rice and Avocado ahead and storing it right. Prep the rice and marinade early to save time, stash leftovers smartly, and reheat with care for a healthy shrimp recipe that keeps on giving. We’d love to hear how you make it work for your schedule—drop us a comment or tag us with your meal prep wins! Craving more easy weeknight meals or storage hacks? Stick around Satisfy Your Cravings for all the tasty ways to keep your kitchen humming. Happy prepping, friends!