Description
This Honey Lime Shrimp & Avocado Rice Stack is a delightful fusion dish featuring succulent shrimp marinated in a sweet and tangy honey-lime mixture, layered with creamy avocado, fragrant cilantro, and fluffy jasmine or basmati rice. It’s a visually stunning and flavorful main course that’s perfect for a special dinner or entertaining guests.
Ingredients
Scale
For the Shrimp:
- 1 lb raw shrimp (peeled and deveined)
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Avocado Rice Stack:
- 2 cups cooked jasmine or basmati rice
- 1 avocado (diced)
- 1/4 cup red onion (finely diced)
- 1 tablespoon fresh cilantro (chopped)
- 1 tablespoon lime juice (for avocado)
- 1/4 teaspoon salt
- Optional toppings: extra cilantro, lime wedges, chili flakes
Instructions
- Marinate the Shrimp: In a bowl, whisk together honey, lime juice, lime zest, garlic, olive oil, salt, and pepper. Add shrimp and marinate for 15–20 minutes.
- Prepare the Avocado Mixture: Toss diced avocado with red onion, chopped cilantro, lime juice, and salt. Set aside.
- Cook the Shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and slightly caramelized.
- Assemble the Rice Stack: Pack 1/2 cup cooked rice into a greased measuring cup or ramekin. Layer with a few spoonfuls of the avocado mixture and top with several shrimp. Gently invert onto a plate and lift the mold to reveal the stack. Repeat for remaining servings.
- Garnish and Serve: Garnish with fresh cilantro, a squeeze of lime, and optional chili flakes before serving.
Notes
- For extra flavor, stir a little lime zest into the rice.
- You can also add diced mango or cucumber for a tropical twist.
- To make it low-carb, substitute rice with cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Latin-Inspired
Nutrition
- Serving Size: 1 stack
- Calories: 370
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 165mg
