This Honey Lime Shrimp & Avocado Rice Stack is a fresh, colorful, and flavor-packed dish that brings together sweet, tangy, creamy, and spicy elements in one beautiful presentation. Juicy shrimp glazed in honey and lime are layered over fluffy rice and creamy avocado, then finished with a vibrant cilantro chili sauce that ties everything together perfectly. It’s light yet satisfying, elegant enough for entertaining, and simple enough for a weeknight meal.
Whether you’re looking for a healthy dinner option or a dish that looks restaurant-worthy without complicated steps, this rice stack delivers on all fronts.
Ingredients
Honey Lime Shrimp:
1 lb (450 g) raw shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons honey
Zest of 1 lime
Juice of 1 large lime
2 cloves garlic, finely minced
1/2 teaspoon chili flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Rice Layer:
2 cups cooked jasmine or long-grain white rice
1 tablespoon butter or olive oil
Salt, to taste
Juice of 1/2 lime (optional, for brightness)
Avocado Layer:
2 ripe avocados, diced
Juice of 1/2 lime
Salt and black pepper, to taste
Cilantro Chili Sauce:
1/2 cup fresh cilantro leaves (packed)
1 small green chili or jalapeño, seeded if desired
1 clove garlic
1/4 cup Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
Salt, to taste
2–3 tablespoons water or olive oil (to adjust consistency)
Instructions
Step 1: Make the Cilantro Chili Sauce
In a blender or food processor, add the cilantro, green chili, garlic, Greek yogurt (or sour cream), mayonnaise, lime juice, and salt. Blend until smooth and creamy.
If the sauce is too thick, add water or olive oil one tablespoon at a time until it reaches a drizzle-friendly consistency. Taste and adjust seasoning if needed. Refrigerate while preparing the rest of the dish to allow the flavors to develop.
Step 2: Prepare the Rice
Cook the rice according to package instructions. Once fully cooked, fluff with a fork and mix in butter or olive oil, salt, and lime juice if using. Keep warm and set aside.
Step 3: Marinate the Shrimp
In a medium bowl, whisk together olive oil, honey, lime zest, lime juice, garlic, chili flakes, salt, and black pepper. Add the shrimp and toss until evenly coated. Let marinate for 10–15 minutes for maximum flavor, but avoid longer marinating to keep the shrimp tender.
Step 4: Cook the Shrimp
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink, opaque, and lightly caramelized from the honey glaze. Remove from heat immediately to prevent overcooking.
Step 5: Prepare the Avocado
In a small bowl, gently toss the diced avocado with lime juice, salt, and black pepper. Mix carefully to keep the avocado chunky and fresh.
Step 6: Assemble the Rice Stack
Using a round food mold, measuring cup, or small bowl:
Add a layer of warm rice and gently press down
Spoon a generous layer of seasoned avocado over the rice
Top with honey lime shrimp
Carefully lift the mold to reveal the stack. Drizzle cilantro chili sauce over the top or around the plate.
Serving Ideas
Garnish with extra chopped cilantro, lime wedges, or chili flakes
Serve with a side of mixed greens or grilled vegetables
Enjoy warm, or slightly chilled for a refreshing summer meal
Tips & Variations
Make it spicy: Add extra chili or a dash of hot sauce to the shrimp marinade
Healthier option: Use brown rice or cauliflower rice
Protein swap: Try salmon, chicken, or tofu instead of shrimp
Dairy-free sauce: Replace yogurt with coconut yogurt or avocado
Storage
Shrimp and rice can be stored separately in airtight containers for up to 2 days
Avocado is best prepared fresh to avoid browning
Sauce can be refrigerated for up to 3 days