By: Taylor Stinsen
These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with a quick guacamole and drizzled with spicy-sweet Bang Bang sauce!
GUYS!!!! There’s a new summer entree in town, and you DON’T have to go to one of your favourite restaurants to order it!
These Spicy Shrimp Stacks with Mango Salsa are guaranteed to become your next favourite summer dinner – they’re a delicious no-cook option for those hot summer nights where the thought of cooking totally turns you off. There’s such a burst of vibrant flavours all over the place in this recipe, from the tangy mango salsa to the crunchy, salty tortilla strips and quick guacamole. I seriously just ate this thing for lunch and dinner the past couple days and looking at these pictures is making me crave it again already!!!FREE MEAL PREP CHALLENGE!Subscribe for my free 5-day meal prep challenge complete with printable PDF resources!Your name:Your email:
I’m crazy, I know, but I’ve really been trying to be less wasteful when it comes to my food photography these days so I’ve been careful to eat my blog recipes right away. I spend WAYYYYYY too much money on groceries. Seriously to the point where I could be alone for the week and still spend like $100 on food. I mean, when you work 12 hour days from home and then are too exhausted to go out anywhere, great home cooking can be a nice sanctuary – it’s become a way to relax and then enjoy the fruit of my labours. 😀
Spicy Shrimp Stack with Mango Salsa
Cook Time 20 mins
Total Time 20 mins
Servings: 2 stacks
Ingredients
- 30 shrimp
- 1 in sheet nori (seaweed find itgrocery stores near the take to go sushi or Asian sauces aisle)
- Wonton or tortilla strips
- Sesame seeds to garnish
Bang Bang sauce
- 1/2 cup mayo
- 2 tsp Sriracha
- 2 tsp sweet chili sauce
- 1/4 tsp salt
Quick guacamole
- 1 avocado mashed
- 1-2 tsp lime juice
- 1 clove smallgarlic minced
- 1/2 tsp herbamare or sea salt
Mango salsa
- 1/2 mango diced
- 1/4 cup red pepper diced
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- 1/4 tsp to 1/2salt
Sushi rice
- 1/2 cup dry sticky rice
- 3/4 cup water
- 1/2 tsp salt
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
Instructions
- In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
- Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
- In a 1 or 2 cup measuring cup (I used a 2 cup measuring cup and it was the perfect size for dinner), spoon in mango salsa until a there is a thin layer, then spread half of the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
- Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Dump onto a plate, careful to make sure mixture remains in tact.
- Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.
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