Citrus Shrimp & Chicken Bowl Recipe

Rinse and combine

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Drain well. In a medium saucepan, combine rinsed rice, 1 cup unsweetened coconut milk, 1 cup water, 1 tsp salt, and 1 tbsp butter.

Cook rice

Bring mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Prep chicken and shrimp

Pat 1 lb chicken breast and 1 lb large shrimp dry with paper towels. Cut chicken into 1/2-inch bite-sized strips. If shrimp are large, halve lengthwise or leave whole based on preference. Toss chicken and shrimp separately with olive oil, lime zest, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp garlic powder until evenly coated. Let sit 10 minutes to marinate.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tbs olive oil (from protein total). When hot, add chicken in a single layer (do not crowd). Cook for 4-5 minutes per side, or until internal temperature reaches 165°F and pieces are golden-browned. Remove chicken to a plate and tent with foil.

Cook shrimp

In the same skillet, add remaining 1 tbs olive oil if needed and reduce heat to medium. Add shrimp in a single layer and cook 1-2 minutes per side, until opaque and just cooked through (shrimp curl and turn pink). Do not overcook. Remove from heat and combine with cooked chicken or keep separate if preferred.

In a medium bowl combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 1/4 cup chopped cilantro, 2 tbs fresh lime juice, and 1/2 tsp salt. Stir gently to combine. Taste and adjust salt or lime as needed. Chill while finishing other components to let flavors meld.

In a small jar or bowl whisk together 1/4 cup fresh orange juice, 2 tbs fresh lime juice, 1 tbs honey, 2 tbs extra-virgin olive oil, 1 tsp rice vinegar, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust sweetness or acidity as desired.

Divide coconut rice among 4 bowls (about 3/4 cup cooked rice per serving). Top each bowl with equal portions of seasoned chicken and shrimp.

Spoon 2-3 tbs mango salsa over protein in each bowl. Drizzle each bowl with 1-2 tbs citrus dressing, or serve dressing on the side.

Add sliced avocado, sprinkle with sliced scallions and chopped cilantro, and serve with lime wedges. Serve immediately.