Honey Lime Shrimp Stack
This is the plate I build when I want shrimp to sit up instead of scatter across a bowl. Rice packs into a small ring or a ramekin, a few mango slices go on top, and honey-lime shrimp come off the skillet still glossy. Avocado, parsley, and chili finish the stack. The extra sauce goes around the plate, not stirred into the rice, which is the dark ring in the photo.
The glaze is short on purpose. Honey, lime, garlic, and a pinch of chili. Too much honey and the shrimp burn before they cook. Sear them plain for a minute, then add the glaze and toss just until it clings. Avocado goes on at the end so it stays green. The rice can be warm or room temperature. Hot rice slumps the stack.
I make two stacks from this batch. It feeds two as a meal. A side salad is optional. The plate is already full. If you do not have a ring mold, a measuring cup works. Pack the rice, invert it onto the plate, and build from there.
Why you'll love it
- Ready in 25 minutes.
- Looks like the photo: rice stack, shrimp, avocado, sauce on the rim.
- Honey and lime, not a heavy batter.
- Easy to plate with a cup if you do not have a mold.
Anti-Inflammatory & Mediterranean Recipes
Honey Lime Shrimp Stack
- Prep15 min
- Cook10 min
- Total25 min
- Servings2 servings
- Calories520 kcal
Ingredients
- Rice
- Shrimp
- Glaze
- Top
Instructions
- Stir the glaze: honey, lime juice, garlic, olive oil, and chili flakes.
- Pack the rice into two small bowls or a ring mold. Invert each one onto a plate. Lay the mango on top.
- Pat the shrimp dry. Season with salt and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high. Sear 1 minute per side, until just pink.
- Pour in the glaze. Toss 30 seconds, until it clings. Do not let it boil down to a hard candy.
- Pile the shrimp on the rice. Add the avocado, parsley, and a pinch more chili. Spoon any pan sauce around the plate, not over the avocado.
Notes & Tips
- Dry shrimp take color. Wet ones steam and the glaze slides off.
- Glaze at the end. Honey burns if it starts in a dry hot pan.
- Pack the rice firmly, then invert. Loose rice will not hold a stack.
- Avocado last. The hot shrimp will soften it if it sits underneath.
- Nutrition: Per serving (1 stack). Estimate.
- Nutrition: Net carbohydrates: 54g
- Nutrition: WW estimate: 11 points on the current plan (rice, honey, and oil carry the points; shrimp is the lighter part)
- Fridge: 1 day. Keep the avocado and shrimp separate from the rice if you can. The stack will not stand again after chilling.
- Do not freeze it plated. Freeze raw shrimp if you buy extra.
- Nutrition is an estimate from rice, shrimp, mango, avocado, honey, lime, and olive oil.
Variations & serving ideas
- No mango: use pineapple slices, or skip the fruit and add extra herbs.
- No honey: use 1 tsp allulose and an extra squeeze of lime. The drip will be thinner.
- Higher protein: add 4 oz more shrimp. The stack can take it.
- Lower carb: use cauliflower rice. Pack it tighter or the stack slumps.
- No avocado: finish with cucumber and extra parsley.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 520 kcal |
| Total fat | 16 g |
| Sodium | 720 mg |
| Total carbohydrate | 58 g |
| Fibre | 4 g |
| Protein | 34 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Honey Lime Shrimp Stack?
About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Honey Lime Shrimp Stack?
The key ingredients include shrimp, mango, garlic, lime, rice and chili flakes. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 2 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 520 calories, 34 g protein, 58 g carbohydrates and 16 g fat.
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