Garlic Butter Shrimp Rice Stack with Avocado & Cherry Tomato

• 총 시간: 3 minutes

재료

For the Rice:

2 cups cooked white rice (warm)

1 tbsp butter

1 tbsp chopped parsley

Salt to taste

For the Shrimp:

500g large shrimp (peeled & deveined)

2 tbsp olive oil

2 tbsp butter

3 garlic cloves (minced)

½ tsp paprika

½ tsp chili flakes (optional)

Salt & black pepper to taste

1 tbsp lemon juice

1 tbsp chopped parsley

For the Avocado Tomato Mix:

1 ripe avocado (diced)

1 cup cherry tomatoes (halved)

1 tbsp olive oil

1 tsp lemon juice

Salt & pepper to taste

Optional Sauce (for drizzling):

2 tbsp melted butter

1 tsp honey

1 tsp soy sauce

½ tsp chili flakes

방향

Prepare the Rice

Mix warm rice with butter, parsley, and a pinch of salt.

Press rice firmly into a round bowl or mold to shape.

Cook the Shrimp

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.

Make Avocado Mix

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

Assemble

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.

Serve

Best served warm as a restaurant-style seafood rice bowl. Perfect for dinner or special occasions!