Dinner
Spicy California Shrimp Stack
Layers of tangy brown rice cradle sweet shrimp coated in creamy sriracha mayo, with cool cucumber and buttery avocado stacked between. Each bite delivers a lively crunch, gentle heat, and bright coastal flavor.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 225
- Protein
- 10g
- Carbs
- 23g
- Fat
- 11g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 662mg
Ingredients
- 1 1/3 cup cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tbsp rice vinegar
- 8 oz cooked shrimp (peeled and tails removed)
- 1 cup diced cucumber (about 1 small)
- 1 tsp chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 tsp Furikake (such as Eden Shake or use sesame seeds)
- 4 tsp reduced-sodium soy sauce (or gluten-free)
- 4 tsp mayonnaise
- 1 tsp sriracha sauce
Instructions
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
- Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
- Repeat with remaining ingredients.