Garlic Butter Shrimp Rice Stack with Avocado & Cherry Tomatoes

Ingredients

• 0.5 tsp Chili flake
• 1 Ripe avocado, diced
• 1 Salt & black pepper to taste
• 1 tbsp Butter
• 1 tbsp Lemon juice
• 1 tbsp Chopped parsley
• 1 cup Cherry tomatoes halved
• 1 tsp Lemon juice
• 500 g Large shrimp
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 0.5 tsp Paprika
• 1 tbsp Chopped parsley
• 1 tbsp Olive Oil
• 3 Garlic clove, minced
• 2 tbsp Melted butter
• 1 Salt to taste
• 1 Salt & pepper to taste
• 0.5 tsp Chili flake
• 1 tsp Honey
• 1 tsp Soy Sauce
• 2 cup Cooked white rice

Method

1. 0

   Mix warm rice with butter, parsley, and a pinch of salt. Press rice firmly into a round bowl or mold to shape.

2. 1

   Season shrimp with salt, pepper, paprika, and chili flakes. Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until golden. Add butter and garlic, sauté 30 seconds. Stir in lemon juice and parsley. Remove from heat.

3. 2

   Gently toss avocado and cherry tomatoes with olive oil, lemon juice, salt, and pepper.

4. 3

   Place molded rice on a plate. Top with avocado-tomato mixture. Arrange garlic butter shrimp on top. Drizzle with optional sauce for extra flavor. Garnish with fresh parsley.

Nutrition Facts

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