Honey Lime Shrimp & Avocado Rice Stack

A fresh, vibrant layered dish with sweet-tangy shrimp, citrusy rice, and creamy avocado—perfect for lunch or a light dinner.

Ingredients

For the Shrimp

• 400 g shrimp, peeled & deveined
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 2 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp chili flakes (adjust to taste)
• Salt & black pepper, to taste

For the Rice Layer

• 2 cups cooked jasmine rice (warm or room temperature)
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, finely chopped
• Salt, to taste

For the Avocado Layer

• 2 ripe avocados, diced
• 1 tbsp lime juice
• Salt, to taste

Optional Garnishes

• Extra cilantro
• Sesame seeds
• Thinly sliced red chili
• Lime wedges

---

 Instructions

1️⃣ Marinate the Shrimp

1. In a bowl, whisk honey, lime juice, garlic, olive oil, chili flakes, salt, and black pepper.
2. Add shrimp and toss to coat evenly.
3. Marinate for 10–15 minutes (do not exceed 20 minutes to avoid over-curing).

---

2️⃣ Cook the Shrimp

1. Heat a non-stick skillet over medium-high heat.
2. Add the shrimp along with the marinade.
3. Cook 2–3 minutes per side, until pink, slightly caramelized, and cooked through.
4. Remove from heat and set aside.

---

3️⃣ Prepare the Rice

1. In a bowl, mix cooked rice with lime juice, cilantro, and salt.
2. Fluff gently to keep the rice light and airy.

---

4️⃣ Prepare the Avocado

1. Toss diced avocado with lime juice and salt.
2. Mix gently to avoid mashing.

---

5️⃣ Assemble the Stack

Option A: Molded Stack

1. Place a ring mold or small bowl on a plate.
2. Layer rice → avocado → shrimp.
3. Press gently and lift mold carefully.

Option B: Bowl Style

• Layer ingredients directly into serving bowls.

---

 Serving Suggestions

• Serve immediately for best texture
• Pair with a light cucumber salad or grilled veggies
• Drizzle extra pan sauce from shrimp over the top

---

 Approximate Nutrition (Per Serving, 1 of 2)

• Calories: ~480 kcal
• Protein: ~32 g
• Carbohydrates: ~52 g
• Fat: ~17 g
• Fiber: ~7 g
• Sugar: ~14 g

(Values may vary depending on exact ingredients used.)

---

 Q & A

Q: Can I use frozen shrimp?

Yes. Thaw completely and pat dry before marinating to avoid excess water.

---

Q: Can I substitute honey?

Yes, you can use:

• Maple syrup
• Agave syrup
• Brown sugar (1½ tbsp)

---

Q: Is this dish spicy?

Mildly. The chili flakes add gentle heat. Omit or reduce for a no-heat version.

---

Q: Can I make this ahead of time?

• Shrimp: Best cooked fresh
• Rice: Can be made 1 day ahead
• Avocado: Prep just before serving to prevent browning

---

Q: Can I make it low-carb?

Yes. Replace rice with:

• Cauliflower rice
• Shredded lettuce
• Zucchini noodles

---

Q: Is this gluten-free?

Yes, naturally gluten-free.