Easy to make with sweet, caramelized shrimp, creamy avocado and fluffy rice.
Perfect for Lent. and restaurant quality presentation and taste!
2 Tbls. olive oil
2 Tbls. honey
zest and juice of 1 lime (2 Tbls.)
2 cloves garlic, minced
1/2 t. chili flakes
salt and black pepper, to taste
1 lb. raw shrimp, peeled and deveined
2 c. cooked jasmine or basmati rice
1 Tbls. fresh lime juice
1 Tbls. olive oil
salt, to taste
2 ripe avocados, diced
1 Tbls. fresh lime juice
salt and black pepper, to taste
chopped fresh cilantro, for garnish
toasted sesame seed, for garnish
sliced green onions, for garnish
In a bowl, whisk olive oil, honey, lime zest, lime juice, garlic, chili flakes, salt, and pepper. Add shrimp and toss to coat. Let sit for 15 minutes.
Cook rice according to package directions (usually 9-11 minutes plus standing time; 25 minutes total). Fluff cooked rice and mix with lime juice, olive oil, and salt.
About 10 minutes before rice is totally done, heat a skillet over high heat, add marinade without shrimp, and cook until bubbly and starts to glaze (a few minutes). Then add shrimp and cook shrimp 2–3 minutes per side until pink and caramelized. Remove from heat. Do not overcook or shrimp will be tough.
Gently toss diced avocado with lime juice, salt, and pepper.
For each serving, add a little rice to a ring mold or small bowl and pat down. Invert mold or bowl onto a dinner plate and top with diced avocado, and then a few pieces of shrimp.
Garnish with cilantro, sesame seeds, and sliced green onions. Serve immediately.
Serves 4.