Description
This Honey Lime Shrimp & Avocado Rice Stack is a fresh, vibrant dish that layers juicy, marinated shrimp with creamy avocado and fragrant jasmine rice. Perfect for a light lunch or an elegant appetizer, it combines sweet honey, zesty lime, and a hint of chili for a delicious and colorful presentation.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Rice Base
- 1 cup cooked jasmine or basmati rice, cooled
Avocado Mixture
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- Pinch of salt
Garnish
- Fresh cilantro for garnish
- Lime wedges, for serving
Instructions
- Marinate the Shrimp: Whisk together the honey, fresh lime juice, olive oil, chili powder, salt, and pepper in a bowl. Add the peeled and deveined shrimp and toss to coat evenly. Let the shrimp marinate for 15-20 minutes to absorb the flavors.
- Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the heat and set aside.
- Prepare the Avocado Mixture: In a separate bowl, combine the diced avocado, finely chopped red onion, chopped fresh cilantro, and minced jalapeño if using. Add a pinch of salt and gently mix to blend all the ingredients.
- Assemble the Stack: Using a ring mold or directly on a plate, start with a layer of cooled cooked rice. Next, add a layer of the avocado mixture followed by a layer of cooked shrimp. Repeat these layers for a taller stack if desired.
- Garnish and Serve: Garnish the assembled stacks with additional fresh cilantro leaves and serve with lime wedges on the side for extra zest.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- For a spicier kick, keep the jalapeño seeds or add a dash of cayenne pepper to the marinade.
- If you don’t have a ring mold, you can neatly layer the ingredients using a small bowl or serve layered in glasses.
- Use day-old rice or let freshly cooked rice cool completely to prevent sogginess in the stack.
- This dish is best served immediately but can be refrigerated for up to 1 day; avoid stacking until ready to serve to maintain texture.
