Unlock the secret to restaurant-worthy presentation with this delicious Brown Rice and Avocado Shrimp Stack. This dish is designed to impress with its elegant layers, yet it’s surprisingly simple to assemble using a clever measuring cup hack. If you prefer a more relaxed approach, simply pile all the ingredients into a bowl for a hearty and healthy “buddha bowl” style meal. The star of the side is the tangy Asian dressing, which perfectly complements the creamy avocado, tender shrimp, and crisp baby kale, creating a symphony of flavors and textures in every bite.

• 1 1/2 cups brown rice, cooked (from 1/2 cup raw, yielding about 1.5 cups cooked)
• 1 large avocado or 2 small ones, ripeness is key for creamy texture
• 1/2 of a small jalapeño, finely chopped (remove seeds and membranes for less heat, or leave them for a spicy kick)
• 1 tsp avocado oil (or other high-heat cooking oil)
• 1 clove of garlic, minced (freshly minced garlic offers the best flavor)
• 300g (approximately 10.5 oz) bag of raw, peeled and deveined shrimp (choose sustainably sourced if possible)
• 8 cups of baby kale from a ready-to-eat container (or one large bunch of fresh kale, washed and finely chopped if not baby kale)

Salad Dressing for the Kale

• 1 tsp soy sauce (low sodium preferred)
• 1 tbsp olive oil (extra virgin for best flavor)
• 1 tbsp rice wine vinegar (adds a mild, sweet tang)

Instructions

1. Begin by cooking your brown rice according to the package directions. For optimal flavor and texture in this dish, remember to omit any added salt or oil during the cooking process.
2. While the brown rice is simmering, use this time efficiently to prepare the remaining fresh ingredients. In a small bowl, thoroughly mash the ripe avocado. Stir in the finely diced jalapeño for a touch of heat and freshness. Set this vibrant mixture aside.
3. Next, prepare the delicious Asian-inspired salad dressing. In a separate small bowl, whisk together the soy sauce, olive oil, and rice wine vinegar until well combined. This simple yet flavorful dressing is key to the kale’s delicious tang. Set aside until ready to use.
4. Heat the avocado oil in a medium-sized frying pan over medium-high heat. Allow the oil to warm for approximately 30 seconds. Add the minced garlic and stir continuously until it becomes fragrant and lightly golden, usually within 1-2 minutes. Be careful not to burn the garlic.
5. Add the raw, peeled shrimp to the pan. Reduce the heat to medium. Cook the shrimp until it turns pink and opaque, ensuring no grey remains. Stir frequently to promote even cooking, which typically takes about 2-3 minutes. Once cooked, remove the shrimp from the heat immediately to prevent overcooking, and set it aside.
6. In a spacious mixing bowl, combine the baby kale with the prepared salad dressing. Toss gently but thoroughly until every leaf of kale is evenly coated with the zesty dressing. Divide this flavorful kale salad among your serving plates, creating a beautiful base for your stacks.
7. Now for the impressive stacking trick! Take a 1-cup measuring cup. First, place about one-quarter of the cooked shrimp evenly in the bottom of the measuring cup. Next, layer one-quarter of the mashed avocado mixture on top of the shrimp. Finally, add one-quarter of the cooked brown rice, pressing down firmly on the rice to tightly pack the measuring cup. Carefully invert the measuring cup directly over a portion of the kale salad on your plate. Gently lift the cup to reveal a perfectly formed, elegant shrimp stack. If the stack is a little stubborn, a gentle tap on the bottom of the cup should help release it.
8. Repeat step 7 three more times with the remaining shrimp, avocado mixture, and brown rice, creating four individual, beautifully stacked portions.

For those who enjoy an extra layer of spice, consider mixing 1/3 cup of 0% plain Greek yogurt with 1 tablespoon of Sriracha sauce. This creates a creamy, spicy “mayo” type sauce that can be drizzled generously over the stacks for an added kick and luxurious texture. This homemade sauce is a fantastic way to customize the heat level to your preference.

To infuse additional umami flavor and boost the health benefits of your meal, sprinkle your finished stacks with furikake. Furikake is a Japanese seasoning blend typically composed of dried seaweed, sesame seeds, and sometimes other savory elements. Alternatively, you can crumble sheets of nori (dried seaweed) over the dish. Seaweed is a nutritional powerhouse, rich in essential minerals like iodine and various antioxidants, making it a wonderful and simple addition to enhance your diet.

Consider adding thinly sliced cucumbers or grated carrots to your kale salad for extra crunch and vibrant color. You could also experiment with different proteins like grilled chicken or tofu for a twist. For a truly tropical experience, replace the jalapeño in the avocado mixture with a fresh mango salsa, featuring diced mango, red onion, cilantro, and a squeeze of lime.