Description
This Honey Lime Shrimp & Avocado Rice Stack is a vibrant and fresh dish that combines perfectly cooked shrimp marinated in a sweet and tangy honey-lime dressing with creamy avocado, fragrant jasmine rice, and a hint of spice from chili powder and jalapeño. It’s a quick and elegant meal ready in just 25 minutes, ideal for a light lunch or a stylish dinner that pleases the palate with its bright flavors and delightful textures.
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 Stack
- 1 cup cooked jasmine or basmati rice, cooled
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- Lime wedges, for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together honey, fresh lime juice, olive oil, chili powder, salt, and pepper until well combined. This mixture will infuse the shrimp with a sweet, tangy, and lightly spicy flavor.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade and toss to coat thoroughly. Allow the shrimp to marinate for 15 to 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 to 3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the skillet from heat.
- Make the Avocado Mixture: In a separate bowl, combine the diced avocado, finely chopped red onion, chopped cilantro, and minced jalapeño if using. Add a pinch of salt and stir gently to mix all the ingredients, balancing creaminess with a bit of freshness and heat.
- Assemble the Stack: Using a ring mold or placing directly on a serving plate, layer the dish starting with a base of the cooled cooked rice, followed by the avocado mixture, and then the cooked shrimp on top. Repeat to create a taller stack if desired.
- Garnish and Serve: Garnish the assembled stacks with additional fresh cilantro and lime wedges for squeezing over the top. Serve immediately for the freshest taste.
Notes
- You can substitute jasmine rice with basmati rice for a different aromatic profile.
- Marinate the shrimp for no longer than 20 minutes to avoid the acid from the lime juice starting to cook the shrimp prematurely.
- For extra spice, do not remove the seeds from the jalapeño or add a dash of cayenne pepper to the marinade.
- This dish can be served with a side salad or tortilla chips for a more substantial meal.
- To make it gluten-free, ensure all ingredients, especially chili powder, are certified gluten-free.
