I have been on an all out citrus binge lately. I love the bright, crisp and refreshing flavor it gives everything. When I saw the lovely fresh shrimp at my local Whole Foods that were displayed this week I knew just what to do with them, Citrus Infused Shrimp and Rice. I had been watching Jamie Oliver make a salad dressing with a mock yuzu (a Japanese citrus) and thought I would use his trick of combining grapefruit, tangerine and lime to mimic the flavor of yuzu for this shrimp and rice dish. Yum. Thanks to Jamie for the mock yuzu trick.


  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 grapefruit, juiced
  • 1 tangerine or orange, juiced
  • 1 lime, juiced
  • 1 tbsp honey
  • 1/2 red onion, thinly sliced
  • 2 cups bok choy, thinly sliced *see notes
  • 1 cup carrot curls or shredded *see notes
  • 1 lb peeled deveined uncooked shrimp
  • 1/4 cup almonds, toasted
  • 1 cup brown rice, cooked
  • 1 - 2 tbsp light miso (shiro miso), depending on taste


  1. Heat oil in a large skillet on medium heat. Add the garlic and cook, stirring for about 1 minute. Stir in the ginger and onion and continue cooking until the onion is soft.
  2. Add the bok choy and carrots. Cook until just tender about 1 - 2 minutes.
  3. Spoon the vegetables to a plate or other dish and cover to keep warm.

    Simmer shrimp in juice 4-5 minutes or until shrimp is cooked

  4. In the same skillet add the juices and honey and increase heat to medium high. When the juice is simmering add the shrimp and cook 4 - 5 minutes or until the shrimp is done.
  5. Put the miso in a small cup or bowl and add a spoonful or two of the juice. Mix well. Add to the skillet. Turn off the heat.
  6. Add the vegetables back into the skillet with the shrimp.

    Mix in the rice and top with almonds

  7. Stir in the rice (already warmed) and top with the almonds.

Nutritional Info:

Makes 4 servings.

Serving size about 1 cup.

Nutrients per serving:  Calories: 309.5, Cal. from Fat: 110, Total Fat: 12.5g, Sat. Fat: 1g, Carbs: 26g, Fiber: 3g, Sugars: 8.5g, Protein: 22g, Sodium: 468mg, Chol: 165mg


To cut the bok choy into long thin ribbons cut off the white stalks and pile the green leaves on top of each other. Roll them up and cut thin slices. To make carrot ribbons, peel the carrot and then continue peeling long strips, rotating the carrot so the strips don’t get too wide.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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