Honey Lime Shrimp & Avocado Rice Stack

Name: Honey Lime Shrimp & Avocado Rice Stack
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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

Isabella

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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:

Shrimp Avocado Salad

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.