Step 1: Marinate the shrimp (flavor infusion time!)

Let’s start by giving the shrimp a flavor bath. In a large bowl, whisk together:

• Olive oil

• Honey

• Lime juice and zest

• Garlic

• Cumin, chili powder, smoked paprika, and cayenne (if using)

• A generous pinch of salt and a few cracks of black pepper

Add the cleaned shrimp and toss until well coated. Cover and refrigerate for at least 15 to 30 minutes — long enough to infuse the shrimp with that sweet and tangy magic. If you have time, let it sit for up to 1 hour.

Step 2: Cook the rice (soft, fragrant, fluffy)

While the shrimp is marinating, it’s the perfect time to make your rice. Rinse your rice under cold water until the water runs clear. This removes excess starch and keeps the rice from getting sticky.

In a medium saucepan, combine:

• 1 cup rice

• 2 cups water or chicken broth

• A pinch of salt

Bring it to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let it sit, covered, for another 5 minutes.

Fluff with a fork, then stir in:

• 1 tablespoon lime juice

• 1 tablespoon chopped cilantro

Set aside. The citrusy note in the rice perfectly complements the shrimp.

Step 3: Make the avocado layer (cool, creamy, and simple)

In a bowl, gently toss:

• Diced avocado

• 1 tablespoon lime juice

• Pinch of salt

That’s it. No overthinking here — we want the avocado to shine on its own. If you’re prepping ahead, press plastic wrap directly onto the surface to keep it from browning.

Step 4: Cook the shrimp (fast and fabulous)

Shrimp cooks super quickly, so stay close to the stove!

Heat a large non-stick skillet over medium-high heat. Pour in the marinated shrimp along with all that flavorful marinade. Let them sizzle and caramelize for about 2–3 minutes per side. The honey will help them develop a beautiful golden glaze.

Cook just until the shrimp are pink and curled — don’t overcook or they’ll turn rubbery. Once done, remove from heat.

If there’s leftover sauce in the pan, let it reduce for a minute or two to thicken — then drizzle it over your stack for extra wow.

Step 5: Assemble the stacks (make it pretty, but keep it simple)

You can use a metal ring mold for that perfect tower shape, but if you don’t have one, no problem! Just layer it bowl-style or freestyle on the plate.

Layer like this:

1. Spoon a base of warm cilantro-lime rice

2. Top with the diced avocado mixture

3. Add a generous scoop of honey-lime shrimp

4. Finish with toppings: sprinkle with cotija or feta, more cilantro, maybe a few juicy diced tomatoes, and a wedge of lime on the side

Serve immediately while warm and fresh.