Description
A vibrant, flavorful Honey Lime Shrimp & Avocado Rice Stack featuring succulent shrimp cooked in a zesty honey lime sauce, layered over warm jasmine rice and fresh avocado. This quick and easy stovetop recipe is perfect for a healthy, gluten-free main course packed with protein and freshness.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 2 tablespoons honey
- Zest and juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon butter
Rice and Avocado
- 2 cups cooked jasmine or white rice, warm
- 2 ripe avocados, diced
- 1 tablespoon lime juice (for avocado)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Prepare the sauce: In a small bowl, whisk together honey, lime zest, lime juice, chili powder, paprika, garlic powder, salt, and black pepper until well combined.
- Cook the shrimp: Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque.
- Glaze the shrimp: Pour the honey lime sauce over the shrimp, cooking an additional 1-2 minutes while spooning sauce over shrimp until slightly thickened. Remove skillet from heat.
- Prepare avocado: In a separate bowl, toss diced avocados with remaining olive oil, 1 tablespoon lime juice, and a pinch of salt to season.
- Assemble the stacks: Place a ring mold or small bowl on each plate. Layer warm rice on the bottom, followed by the avocado mixture, then shrimp on top. Carefully remove the mold.
- Garnish and serve: Spoon any extra sauce over the stacks and sprinkle with chopped fresh cilantro. Serve immediately for best flavor and texture.
Notes
- For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes to the sauce.
- Substitute brown rice or cauliflower rice for a lighter alternative.
- This dish is best served fresh and not refrigerated once assembled to preserve texture.
