Description
This Garlic Butter Shrimp Stack is a delicious and elegant main course featuring perfectly cooked shrimp sautéed in garlic butter and smoked paprika, layered with fluffy jasmine or basmati rice, creamy avocado, crisp cucumber, and red onion. Garnished with fresh herbs and a squeeze of lemon, this dish offers a vibrant combination of flavors and textures, perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Stack Layers
- 1 cup cooked jasmine or basmati rice
- 1 ripe avocado, sliced or mashed
- 1/2 cup diced cucumber
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh parsley or cilantro, chopped
- Extra lemon wedges for serving
Instructions
- Prepare the Shrimp: Heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Sprinkle with smoked paprika, salt, and black pepper. Cook the shrimp for 2–3 minutes on each side, until they turn pink and opaque.
- Add Lemon Juice: Squeeze the juice of one lemon over the cooked shrimp for a bright, fresh flavor, then remove the skillet from the heat.
- Assemble the Stack: Using a food ring mold or free-form, start with a layer of cooked rice on the plate. Next, add a layer of mashed or sliced avocado followed by a mixture of diced cucumber and finely chopped red onion.
- Add Shrimp Layer: Top the stack with a generous portion of the garlic butter shrimp. If using a mold, press gently to set the layers together, then carefully lift the mold off.
- Garnish and Serve: Sprinkle the top with chopped fresh parsley or cilantro and serve with extra lemon wedges on the side for squeezing.
Notes
- For a spicy kick, add a pinch of red pepper flakes while cooking the shrimp.
- Substitute cauliflower rice for a low-carb, keto-friendly version.
- This dish can be served warm or chilled for a refreshing option.