Honey Lime Shrimp & Avocado Rice Stack

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 stacks (4 light mains)

Ingredients:

1 cup jasmine rice, uncooked

2 cups water

½ teaspoon salt

1 tablespoon butter or olive oil

450 g (1 lb) raw shrimp, peeled and deveined

2 tablespoons honey

2 tablespoons fresh lime juice

1 teaspoon lime zest

1 tablespoon soy sauce or tamari

1 tablespoon olive oil

2 cloves garlic, minced

½ teaspoon ground cumin

¼ teaspoon chili flakes or cayenne

¼ teaspoon salt

¼ teaspoon black pepper

2 ripe avocados, diced

2 tablespoons red onion, finely chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh lime juice

½ teaspoon salt, plus more to taste

Extra cilantro, lime wedges, and sliced chili for serving

Instructions:

Cook rice with water, salt, and butter until tender; rest, then fluff.

Whisk honey, lime, soy, oil, garlic, cumin, chili, salt, pepper; toss shrimp in marinade.

Mix diced avocado with onion, cilantro, lime juice, salt, and pepper; keep chunky.

Sear shrimp in a hot skillet with marinade until pink and lightly caramelized.

Layer rice, avocado, and shrimp in a ring mold or lined bowl to form neat stacks.

Unmold onto plates, drizzle with extra sauce, garnish with cilantro, lime, and chili; serve immediately.

Nutrition (Calories)Approximate: around 450–550 calories per stack, depending on portion size. Best for a lighter main course, high in protein, with satisfying healthy fats from avocado and shrimp.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Notes

Pro Tip:
Chilling the layered stacks briefly before unmolding helps them hold their shape and makes presentation easier, especially if you are serving guests.