Honey Lime Shrimp & Avocado Rice Stack
A vibrant and delightful dish featuring tender shrimp glazed in honey lime sauce, served on seasoned rice with creamy avocado.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the shrimp marinade
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the rice
- 2 cups cooked jasmine or basmati rice
- 1 tablespoon rice vinegar
- ½ teaspoon salt
For the avocado layer
- 2 ripe avocados (diced)
- 1 tablespoon lime juice
- ¼ teaspoon salt
For garnishing
- Chopped cilantro
- Extra lime wedges
- Sesame seeds
Instructions
Marinate the Shrimp
- In a medium-sized bowl, whisk together the honey, lime juice, olive oil, minced garlic, chili powder, salt, and black pepper until thoroughly combined. Add the peeled and deveined shrimp to the bowl, tossing to coat them well in the marinade. Allow the shrimp to marinate for about 10–15 minutes.
Prep the Rice and Avocado
- While the shrimp marinates, season your cooked rice with rice vinegar and a pinch of salt.
- In a separate bowl, gently toss the diced avocados with lime juice and a dash of salt.
Cook the Shrimp
- Heat a skillet over medium-high heat until hot. Add the marinated shrimp to the skillet, cooking for about 2–3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the heat and set aside.
Assemble the Stack
- Using a food ring mold or a clean can, start layering your dish. Begin with a layer of seasoned rice, followed by a layer of the lime-dressed avocado, and top it with the cooked shrimp.
- Garnish the stack with chopped cilantro, a sprinkling of sesame seeds, and extra lime juice.
Notes
Ensure not to overcook the shrimp; they should be just pink and firm. Customize by adding shredded carrots, sliced bell peppers, or corn. Use fresh ingredients for the best flavor.