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A tower of rice and avocado topped with glazed Honey Garlic Shrimp, garnished with sesame seeds and cilantro on a white plate.

Honey Lime Shrimp Avocado Rice Stack Recipe

This vibrant Honey Lime Shrimp Avocado Rice Stack is a delightful medley of sweet and tangy shrimp, creamy avocado, and fluffy lime-cilantro rice, elegantly stacked for a visually appealing and delicious meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired, Fusion, Mexican-inspired, Seafood
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Lime-Cilantro Rice
  • 1.5 cups Basmati or Jasmine rice rinsed
  • 2.5 cups Water or vegetable broth
  • 1/2 tsp Salt
  • 1 tbsp Lime juice
  • 1 tsp Lime zest
  • 1/4 cup Fresh cilantro chopped
For the Honey Lime Shrimp
  • 1 lb Large shrimp peeled, deveined, tails on or off
  • 2 tbsp Honey
  • 2 tbsp Lime juice
  • 1 tbsp Soy sauce or tamari for gluten-free
  • 2 cloves Garlic minced
  • 1/2 tsp Fresh ginger grated (optional)
  • 1/2 tsp Sriracha or to taste, optional for a kick
  • 1 tbsp Olive oil
  • 1/4 tsp Black pepper
For the Avocado Layer
  • 2 medium Ripe avocados diced
  • 1 tbsp Lime juice
  • 1/4 tsp Salt
  • Pinch Black pepper
For Garnish (Optional)
  • 2 tbsp Fresh cilantro chopped
  • 1 Lime cut into wedges
  • 1 tsp Sesame seeds

Equipment

  • Medium Pot with Lid
  • Large Skillet
  • Mixing Bowls (2-3)
  • Whisk
  • Cutting board
  • Sharp knife
  • Zester/Grater
  • Citrus juicer
  • Measuring cups and spoons
  • Stacking Rings (optional, for presentation)

Method
 

Prepare the Lime-Cilantro Rice Section
  1. Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
  2. In a medium pot, combine the rinsed rice, 2.5 cups water or vegetable broth, and 1/2 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all water is absorbed.
  3. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork, then stir in 1 tbsp lime juice, 1 tsp lime zest, and 1/4 cup chopped fresh cilantro. Keep warm.
Marinate and Cook the Honey Lime Shrimp Section
  1. While the rice is cooking, prepare the shrimp marinade. In a medium bowl, whisk together honey, 2 tbsp lime juice, soy sauce, minced garlic, grated ginger (if using), and sriracha (if using). Season with 1/4 tsp black pepper.
  2. Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Let marinate for at least 10-15 minutes at room temperature, or up to 30 minutes in the refrigerator.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 2-3 minutes per side, until pink and opaque. Do not overcook. Remove shrimp from the skillet and set aside.
Prepare the Avocado Layer Section
  1. In a small bowl, gently combine the diced avocados with 1 tbsp lime juice, 1/4 tsp salt, and a pinch of black pepper. The lime juice will help prevent the avocado from browning.
Assemble the Stacks Section
  1. For individual stacks, place a 3-4 inch round stacking ring (or a clean, empty tuna can with both ends removed) in the center of each serving plate. Alternatively, you can layer directly onto the plate without a ring.
  2. Fill the bottom third of the ring with the lime-cilantro rice, pressing down gently to form a compact layer.
  3. Next, spoon about half of the avocado mixture over the rice, spreading it evenly within the ring.
  4. Carefully arrange 4-5 Honey Lime Shrimp on top of the avocado layer. Repeat for each serving.
  5. Gently lift the stacking ring straight up and away to reveal the layered stack. Garnish with extra chopped cilantro, a sprinkle of sesame seeds, and a lime wedge.
  6. Serve immediately and enjoy your Honey Lime Shrimp Avocado Rice Stack!

Notes

For a spicier kick, increase the sriracha in the shrimp marinade. If you don't have stacking rings, you can free-form the stacks or simply serve the components side-by-side in bowls. This dish is best served fresh; avocado tends to brown when stored.