The photo appears to show large garlic-butter/chili shrimp served over steamed white rice with a chunky avocado-lime mixture, finished with fresh herbs and lime. Here’s a recipe designed to reproduce that look and flavor.
Yield: 4 generous servings Prep: 20 minutes Cook: 25 minutes Total: ~45 minutes Difficulty: Easy–medium
Ingredients
For the rice
2 cups uncooked jasmine or long-grain white rice
3 cups water
½ tsp salt
1 tsp butter or oil
For the shrimp
700–800 g (1½–1¾ lb) large/jumbo shrimp, peeled and deveined
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp chili powder
½ tsp ground cumin
¼ tsp cayenne, optional
1 tbsp olive oil
3 tbsp unsalted butter
5–6 cloves garlic, finely minced
1 tbsp honey
1 tbsp fresh lime juice
1 tsp lime zest
1 tbsp chopped fresh parsley or cilantro
½ tsp red-pepper flakes, optional
For the avocado topping
2 ripe avocados, diced
½ small red onion, finely diced
1 small tomato, diced
¼ cup fresh cilantro, chopped
Juice of 1 lime
½ tsp salt
¼ tsp black pepper
1 small jalapeño, finely chopped, optional
For finishing
1 lime, cut into wedges
Extra cilantro or parsley
1 tbsp melted garlic butter, optional
Chili flakes
A little cracked black pepper
Step-by-Step Method
1. Cook the rice
Rinse the rice under cold water until the water becomes mostly clear.
Put rice, water, salt and butter/oil into a saucepan.
Bring to a boil.
Cover, reduce to very low heat, and cook for about 15 minutes.
Turn off the heat and leave covered for another 5–10 minutes.
Fluff gently with a fork.
Tip: For the compact, restaurant-style rice mound seen in the picture, use a small bowl or measuring cup as a mold.
2. Make the avocado mixture
Combine:
diced avocado
red onion
tomato
cilantro
lime juice
salt
pepper
jalapeño
Mix very gently so the avocado remains chunky rather than becoming guacamole.
Set aside while you cook the shrimp.
Don’t prepare it too far ahead: lime slows browning but doesn’t completely prevent avocado from discoloring.
3. Season the shrimp
Pat the shrimp very dry with paper towels.
This is important. Wet shrimp steam instead of developing the deeply browned crust visible in the photo.
Combine salt, pepper, paprika, chili powder, cumin and cayenne.
Toss the shrimp in the seasoning.
4. Get the shrimp beautifully browned
Heat a large skillet over medium-high to high heat.
Add the olive oil.
When hot, place shrimp in a single layer.
Don’t overcrowd the pan. Work in two batches if necessary.
Cook approximately:
1½–2 minutes on the first side
Flip
1–2 minutes on the second side
The shrimp should become opaque and nicely browned.
Remove shrimp temporarily to a plate.
5. Make the garlic-butter glaze
Reduce the heat to medium.
Add:
3 tbsp butter
minced garlic
red-pepper flakes
Cook for about 30–45 seconds, just until fragrant.
Don’t burn the garlic.
Add:
honey
lime juice
lime zest
Stir for another 20–30 seconds.
Return the shrimp to the pan and toss vigorously so the buttery glaze coats every piece.
Finish with chopped cilantro/parsley.
For the glossy appearance in the photograph, spoon the pan sauce over the shrimp immediately before serving.
6. Assemble the bowl
For each serving:
Put approximately 1½ cups cooked rice in the center of a plate.
Press it gently into a rounded mound.
Spoon the avocado mixture around and partly over the rice.
Arrange 5–7 large shrimp on top.
Drizzle with the remaining garlic-butter sauce.
Sprinkle with fresh cilantro/parsley.
Add chili flakes and cracked black pepper.
Finish with a large lime wedge.
For the photo-style presentation
Make the rice mound quite tall, pile the shrimp toward the center, and let 2–3 shrimp hang slightly over the sides. Keep the avocado mixture chunky and visible between the rice and shrimp.
The Secret to Extra-Good Shrimp
The most important things are:
Dry shrimp → very hot pan → don’t overcrowd → short cooking time → butter/garlic added afterward.
Overcooked shrimp become rubbery very quickly.
If you’re using frozen shrimp, thaw them safely in the refrigerator or in cold water rather than leaving them on the counter.
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For food safety, use a thermometer when needed and avoid cross-contamination between raw seafood and ready-to-eat ingredients.
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Variations
Spicy version
Add:
½–1 tsp cayenne
1 tsp chili flakes
1 finely chopped jalapeño
Creamy version
After removing the shrimp, stir 2 tbsp heavy cream into the garlic-butter sauce and simmer briefly.
Coconut version
Replace ½ cup of the rice cooking water with coconut milk and add a little lime zest.
Cilantro-lime version
Add an extra 2 tbsp cilantro and another squeeze of lime just before serving.
Low-carb version
Replace the rice with:
cauliflower rice
quinoa
sautéed zucchini
mixed greens Approximate Nutrition
Per serving, assuming 4 servings:
Nutrient Approx. amount
Calories 650–700 kcal
Protein 40–45 g
Carbohydrates 65–75 g
Fat 25–30 g
Saturated fat 8–10 g
Fiber 6–8 g
Sugar 6–9 g
Sodium ~900–1,200 mg
The exact numbers will vary considerably depending on shrimp size, butter, rice quantity and salt.
As a useful comparison, a USDA shrimp-and-avocado recipe combines shrimp with avocado and lime and provides substantial protein, fiber and potassium.
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Recipe Q&A
Can I use frozen shrimp?
Yes. Frozen shrimp work extremely well. Thaw and pat them thoroughly dry before seasoning.
Should I leave the shrimp tails on?
You can. Tails-on shrimp look more attractive, particularly if you’re trying to reproduce the photograph. Tails-off are easier to eat.
What size shrimp should I buy?
Look for large or jumbo shrimp, approximately 16–25 shrimp per pound. Very small shrimp won’t give the same dramatic presentation.
Why aren’t my shrimp getting brown?
Usually one of three reasons:
They’re wet.
The pan isn’t hot enough.
The pan is overcrowded.
Dry them thoroughly and cook in batches.
Can I substitute prawns?
Absolutely. Large prawns work essentially the same way.
Can I make the avocado mixture ahead?
You can make it about 30–60 minutes ahead, covered and refrigerated. For the freshest color and texture, however, make it shortly before serving.
Can I make this without butter?
Yes. Use olive oil or another cooking oil. You’ll lose some of the characteristic rich garlic-butter flavor, but it will still be delicious.
Can I use brown rice?
Yes. Brown rice gives you more fiber and a nuttier flavor, although the white jasmine rice will resemble the pictured dish more closely.
How do I prevent the shrimp from becoming rubbery?
Don’t cook them for a long time. High heat and a short cooking period is preferable. Remove them from the pan as soon as they’re cooked, then return them briefly to the sauce.
Is the honey necessary?
No. It’s mainly there to give the garlic-butter sauce the glossy, lightly caramelized finish visible in the photo. You can omit it or substitute a small amount of maple syrup.
Can I prepare the whole dish in advance?
Prepare the rice and season the shrimp ahead, but cook the shrimp and avocado close to serving time. Reheated shrimp are much more likely to become tough.
How should leftovers be stored?
Refrigerate promptly in shallow containers. Perishable food shouldn’t remain at room temperature for more than 2 hours (or 1 hour when the ambient temperature is above 90°F/32°C).
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Best Flavor Balance
For the closest result to the photograph, aim for:
buttery + garlicky + smoky + slightly sweet + spicy + bright lime + creamy avocado.
The lime is particularly important because it cuts through the butter and makes the whole bowl taste much fresher rather than heavy.