Honey Lime Shrimp & Avocado Rice Stack with Creamy Cilantro Chili Sauce
Description
This vibrant, layered dish is a fresh twist on a shrimp bowl. Juicy, sweet-and-tangy honey lime shrimp sit atop a bed of fluffy rice, creamy avocado, and crisp veggies. The dish is elevated with a luscious, zesty creamy cilantro chili sauce that adds a mild heat and herbaceous kick. Perfect for a light lunch or dinner that feels indulgent but is quick to make.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
For the Shrimp:
12–15 medium shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp honey
Juice of 1 lime
1 garlic clove, minced
Salt & pepper, to taste
For the Rice Base:
1 cup cooked white or brown rice
1/2 tsp salt
1 tsp lime zest (optional)
For the Stack Layers:
1 ripe avocado, sliced or cubed
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh cilantro leaves, chopped
For the Creamy Cilantro Chili Sauce:
1/2 cup Greek yogurt or sour cream
1/4 cup fresh cilantro, chopped
1 tsp chili paste or sriracha (adjust to taste)
1 tbsp lime juice
1 tsp honey
Salt, to taste
Method
Marinate & Cook the Shrimp
In a bowl, combine honey, lime juice, minced garlic, olive oil, salt, and pepper.
Toss the shrimp in the marinade and let sit for 5–10 minutes.
Heat a skillet over medium heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat.
Prepare the Rice
Fluff the cooked rice and season with salt and lime zest.
Optional: for extra flavor, stir in a small drizzle of olive oil or a few chopped herbs.
Make the Creamy Cilantro Chili Sauce
In a small bowl, mix Greek yogurt, cilantro, chili paste, lime juice, honey, and salt.
Adjust spice and sweetness to taste.
Assemble the Rice Stack
Using a small ring mold or just your hands, layer the ingredients in this order: rice → avocado → tomatoes & red onion → cooked shrimp.
Drizzle generously with the creamy cilantro chili sauce.
Garnish with extra cilantro or a lime wedge if desired.
Serve
Serve immediately while the shrimp is warm. Can be enjoyed with a side salad for a complete meal.
Tips
Shrimp Substitution: Use chicken or tofu if preferred.
Rice Options: Cauliflower rice works for a low-carb alternative.
Make Ahead: Sauce can be made ahead and stored in the fridge for up to 2 days.
Questions & Answers
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before marinating to avoid excess water.
Q: How spicy is the cilantro chili sauce?
A: Mild–medium. Adjust chili paste or sriracha to your desired heat level.
Q: Can this be made vegan?
A: Yes. Replace shrimp with pan-fried tofu or tempeh and Greek yogurt with a plant-based yogurt.
Q: How do I keep the stack from falling apart?
A: Use a ring mold for neat layers and serve immediately after assembling.