Honey Lime Shrimp & Avocado Rice Stack

A fresh and colorful dish featuring sweet, tangy honey-lime shrimp layered with fluffy cilantro-lime rice and creamy avocado. This recipe makes about 4 servings and takes roughly 30–35 minutes.

Ingredients

For the Honey Lime Shrimp

• 1 lb (450 g) large raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp honey
• Zest and juice of 1 lime
• 2 garlic cloves, minced
• ½ tsp chili flakes
• ½ tsp ground cumin
• Salt and black pepper, to taste

For the Rice

• 2 cups cooked jasmine or basmati rice
• 1 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1 tsp olive oil
• Pinch of salt

For the Avocado Layer

• 2 ripe avocados, diced
• 1 tbsp fresh lime juice
• Salt and black pepper, to taste

Optional Garnishes

• Fresh cilantro
• Sliced green onions
• Sesame seeds
• Lime wedges
• Chili sauce or hot sauce

Instructions

1. Marinate the shrimp: In a bowl, whisk together olive oil, honey, lime zest, lime juice, garlic, chili flakes, cumin, salt, and pepper. Add the shrimp and toss well to coat. Let them marinate for 10–15 minutes.
2. Prepare the rice: If using freshly cooked rice, fluff it with a fork. Stir in lime juice, cilantro, olive oil, and a pinch of salt.
3. Prepare the avocado: Gently toss the diced avocado with lime juice, salt, and black pepper. Don’t overmix so the avocado keeps some texture.
4. Cook the shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for about 2–3 minutes per side, until pink, opaque, and lightly caramelized. Remove from the pan immediately to prevent overcooking.
5. Reduce the glaze: If there is flavorful sauce left in the skillet, let it simmer for about 1–2 minutes until slightly thickened. This can be spooned over the finished stack.
6. Build the stacks: Place a ring mold on a serving plate. Add a layer of rice and gently press it down. Add the avocado layer, followed by the honey-lime shrimp.
7. Carefully lift the ring mold to reveal the stack.
8. Garnish: Sprinkle with fresh cilantro, green onions, or sesame seeds. Add a lime wedge and drizzle with a little of the remaining honey-lime sauce or chili sauce.
9. Serve immediately while the shrimp are warm and the avocado is fresh.

Tips

• Use firm-ripe avocados so they hold their shape.
• Don’t overcrowd the skillet; shrimp caramelize better when they have space.
• Shrimp cook very quickly—remove them as soon as they turn pink and opaque.
• You can make this as a rice bowl instead of stacking the ingredients.
• For a lighter option, substitute cauliflower rice or quinoa for the rice.

Prep time: 15–20 minutes
Cook time: 10–15 minutes
Total time: about 30–35 minutes
Servings: 4