Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4
This spicy shrimp stack with mango salsa is the prettiest thing I’ve seen today. Stack of sushi rice, guacamole, mango salsa, shrimp, tortilla strips with drizzles of bang bang sauce, and sprinkles of sesame seeds. A no-cook option and perfect for hot summer days. So pretty you’ll find it hard to ruin the stack, but insanely good you’ll droll over its vibrant flavours!
Ingredients
1” sheet nori seaweed
1 pound frozen cooked shrimp, defrosted
Sesame seeds to garnish
1 tablespoon Wonton or tortilla strips for garnish
Bang Bang sauce:
2 teaspoons Sriracha
1/2 c. light mayo
1 tablespoon sweet chilli sauce
Quick guacamole:
1 clove small garlic minced
1 avocado mashed
1/4 teaspoon salt
1 tablespoon lime juice
Mango salsa:
1 tablespoon lime juice
2 tablespoons red pepper diced
1/2 mango diced
2 tablespoons red onion diced
1/4 teaspoon salt
2 tablespoons cilantro chopped
Sushi rice:
1 tablespoon sugar
1/2 c. dry sticky rice
2 tablespoons rice wine vinegar
3/4 c. water
1/2 teaspoon salt
How to make Spicy Shrimp Stack with Mango Salsa
Step 1: Following the package directions, cook the sticky rice in a rice cooker or a small saucepan.
Step 2: While cooking the rice, combine the quick guacamole ingredients. Next, the mango salsa ingredients, then the bang bang sauce.
Step 3: Into a measuring cup, spoon the mango salsa. Thinly spread and top with avocado mixture. Add the shrimp followed by thin strips of nori, then the sticky rice.
Step 4: Press everything down. To loosen the mixture, use a knife to trace around the measuring cup. Tap the measuring cup to remove the mixture onto a plate, making sure the mixture is still intact.
Step 5: Place crumbled wonton or tortilla chips on top of the mango salsa and drizzle with bang bang sauce, then sprinkle with sesame seeds.
Step 6: Serve right away. Enjoy!
Nutrition Facts:
Calories: 353kcal | Carbohydrates: 35g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 290mg | Sodium: 1777mg | Potassium: 284mg | Fiber: 3g | Sugar: 10g | Vitamin A: 528IU | Vitamin C: 27mg | Calcium: 173mg | Iron: 3mg
Ingredients
- 1” sheet nori seaweed
- 1 pound frozen cooked shrimp, defrosted
- Sesame seeds to garnish
- 1 tablespoon Wonton or tortilla strips for garnish
- Bang Bang sauce:
- 2 teaspoons Sriracha
- 1/2 c. light mayo
- 1 tablespoon sweet chilli sauce
- Quick guacamole:
- 1 clove small garlic minced
- 1 avocado mashed
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- Mango salsa:
- 1 tablespoon lime juice
- 2 tablespoons red pepper diced
- 1/2 mango diced
- 2 tablespoons red onion diced
- 1/4 teaspoon salt
- 2 tablespoons cilantro chopped
- Sushi rice:
- 1 tablespoon sugar
- 1/2 c. dry sticky rice
- 2 tablespoons rice wine vinegar
- 3/4 c. water
- 1/2 teaspoon salt
Instructions
Step 1: Following the package directions, cook the sticky rice in a rice cooker or a small saucepan.
Step 2: While cooking the rice, combine the quick guacamole ingredients. Next, the mango salsa ingredients, then the bang bang sauce.
Step 3: Into a measuring cup, spoon the mango salsa. Thinly spread and top with avocado mixture. Add the shrimp followed by thin strips of nori, then the sticky rice.
Step 4: Press everything down. To loosen the mixture, use a knife to trace around the measuring cup. Tap the measuring cup to remove the mixture onto a plate, making sure the mixture is still intact.
Step 5: Place crumbled wonton or tortilla chips on top of the mango salsa and drizzle with bang bang sauce, then sprinkle with sesame seeds.
Step 6: Serve right away. Enjoy!
