Description
A vibrant and flavorful dish featuring succulent shrimp glazed with honey and lime, served over fragrant pineapple rice and stacked into a beautiful tower. Perfect for a tropical weeknight dinner or an impressive dinner party.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced small
- 1/4 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, zested and cut into wedges for serving
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together honey, lime juice, minced garlic, soy sauce, and chili flakes (if using). Set aside.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp from skillet and set aside.
- In the same skillet, pour in the honey-lime mixture and bring to a simmer. Let it cook for 1-2 minutes until slightly thickened. Return the shrimp to the skillet and toss to coat evenly. Remove from heat.
- In a separate bowl, combine cooked rice, diced pineapple, red bell pepper, red onion, lime zest, and half of the cilantro. Mix well and season with salt and pepper.
- To assemble the stack, place a ring mold (or a small bowl) on a serving plate. Fill the mold halfway with the pineapple rice and press down gently. Top with a layer of glazed shrimp. Carefully remove the mold and sprinkle with remaining cilantro.
- Serve immediately with lime wedges on the side.
Notes
You can customize the seasonings to taste. For a spicier kick, add more chili flakes or a splash of sriracha. Use fresh pineapple if available for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Fusion