Honey Lime Shrimp & Avocado Rice Stack

Isabella

📖Life, Love, and Gastronomy 📖

This vibrant and fresh Honey Lime Shrimp & Avocado Rice Stack is a perfect combination of juicy shrimp, creamy avocado, and fluffy rice. Whether I’m making it for a light lunch or an elegant dinner, this dish brings an explosion of bright flavors and delightful textures. Each layer is carefully crafted to create a stunning presentation and a satisfying bite.

Why You’ll Love This Recipe

I love this recipe because it’s not only easy to prepare but also packed with vibrant flavors that make every bite an experience. The shrimp is marinated in a sweet and tangy honey-lime sauce with a touch of chili powder for that perfect balance of sweetness and spice. Paired with creamy avocado, fragrant rice, and fresh cilantro, this dish is a beautiful, nutritious meal that’s perfect for any occasion. Plus, it’s gluten-free and quick to make, so it fits into my busy schedule without compromising on flavor.

Ingredients

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

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, I whisk together the honey, lime juice, olive oil, chili powder, salt, and pepper. I then add the shrimp and toss them until they’re evenly coated in the marinade. I let the shrimp marinate for about 15-20 minutes.

Then I heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, or until they’re pink and cooked through. Once done, I remove them from the heat.

In another bowl, I gently combine the diced avocado, red onion, cilantro, jalapeño (if I’m using it), and a pinch of salt.

To assemble, I use a ring mold (or just layer it directly on the plate): I start with a scoop of rice, then add a layer of the avocado mixture, and top it with the cooked shrimp. If I want a taller stack, I repeat the layers.

I garnish with fresh cilantro and lime wedges before serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Variations

For extra heat, I can add more jalapeño or a sprinkle of red pepper flakes to the shrimp marinade.

If I want to make this more filling, I can serve the stack with a side of mixed greens or roasted vegetables.

I could also swap the shrimp for grilled chicken or tofu for a different protein option.

Storage/Reheating

If I have leftovers, I store the shrimp and avocado mixture separately to keep everything fresh. I place the shrimp in an airtight container and refrigerate for up to 2 days. The rice and avocado mixture should also be stored in separate containers. For reheating, I prefer to warm the shrimp in a skillet over low heat to avoid overcooking them. I serve it with fresh, chilled avocado and rice to keep the textures intact.

Related Recipes:

FAQs

Can I make the Honey Lime Shrimp & Avocado Rice Stack ahead of time?

I recommend preparing the shrimp and rice ahead of time, but assembling the stack is best done right before serving to maintain the freshness of the avocado.

Can I use a different type of rice?

Yes! While I love using jasmine or basmati rice for their fragrance, you can use any rice you prefer, such as brown rice, white rice, or even quinoa for a different texture.

Is this recipe spicy?

It can be! The chili powder adds a mild kick, and the optional jalapeño will give it an extra heat boost. If I prefer a milder dish, I can skip the jalapeño altogether.

Can I use frozen shrimp?

Absolutely! I can use frozen shrimp as long as I thaw them properly before marinating and cooking them. It’s a convenient option if fresh shrimp isn’t available.

Can I make this dish without cilantro?

If I’m not a fan of cilantro, I can swap it with parsley or just leave it out entirely. The dish will still taste fresh and vibrant.

Conclusion

The Honey Lime Shrimp & Avocado Rice Stack is a beautiful, colorful dish that’s packed with flavor and perfect for any occasion. Whether I’m making it for a special dinner or a quick lunch, this recipe never disappoints. The combination of juicy shrimp, creamy avocado, and fragrant rice is simply irresistible. I’m sure it will become a staple in my recipe rotation.


📖 Recipe:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Lime Shrimp & Avocado Rice Stack


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A vibrant and fresh dish combining juicy shrimp, creamy avocado, and fragrant rice, perfect for a light lunch or an elegant dinner.


Ingredients

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

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

  1. Whisk together honey, lime juice, olive oil, chili powder, salt, and pepper. Add shrimp and toss to coat. Marinate for 15-20 minutes.
  2. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes on each side, until pink and cooked through. Remove from heat.
  3. In a separate bowl, combine diced avocado, red onion, cilantro, jalapeño (optional), and a pinch of salt.
  4. To assemble, use a ring mold or layer directly on a plate: start with rice, add avocado mixture, and top with shrimp. Repeat layers for a taller stack.
  5. Garnish with fresh cilantro and lime wedges before serving.

Notes

For extra heat, add more jalapeño or red pepper flakes to the shrimp marinade.

Serve with mixed greens or roasted vegetables for a heartier meal.

Substitute shrimp with grilled chicken or tofu for a different protein.

Store shrimp and avocado mixture separately to keep fresh. Reheat shrimp in a skillet over low heat.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 stack
  • Calories: 350
  • Sugar: 9g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 170mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star