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
- Whisk together honey, lime juice, olive oil, chili powder, salt, and pepper. Add shrimp and toss to coat. Marinate for 15-20 minutes.
- 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.
- In a separate bowl, combine diced avocado, red onion, cilantro, jalapeño (optional), and a pinch of salt.
- 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.
- 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
