Description
A vibrant, tropical-inspired dish featuring succulent shrimp glazed in a sweet-tangy honey lime sauce, layered over fluffy jasmine rice with caramelized pineapple and fresh herbs for a stunning, flavorful stack.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple chunks
- 3 tbsp honey
- Juice and zest of 2 limes
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/4 cup chopped cilantro
- Salt and black pepper to taste
- 1 avocado, sliced (for garnish)
- 1 red chili, thinly sliced (optional for heat)
Instructions
- In a bowl, whisk together honey, lime juice, lime zest, minced garlic, and soy sauce to create the marinade. Reserve half for later.
- Toss shrimp in half of the marinade and let sit for 10 minutes. Heat olive oil in a skillet over medium-high heat, then cook shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
- In the same skillet, add pineapple chunks and cook for 3-4 minutes until slightly caramelized. Gently fold pineapple into the cooked jasmine rice along with chopped cilantro.
- To assemble stacks, pack rice mixture into a round mold or cup on a plate, then top with shrimp. Drizzle reserved marinade over the stack and garnish with avocado slices and red chili if using.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Fusion