Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts


December 01, 2019
These Spicy Shrimp Stacks with Mango condiment ar a fun twist on a spicy Golden State roll, screw-topped with a fast dip and drizzled with spicy-sweet Bang Bang sauce!

These Spicy Shrimp Stacks with Mango condiment ar certain to become your next favorite summer dinner – they seem to be a delicious no-cook possibility for those hot summer nights wherever the thought of change of state all turns you off. There is such a burst of spirited flavours everywhere the place during this instruction, from the sourish mango condiment to the crisp, salty battercake strips and fast dip. 


I was impressed to form these Shrimp Stacks from a seriously superb ahi tuna poke stack I had at the freshly opened succulent Club restaurant in downtown provincial capital for a friend's birthday some weeks back. Let Maine tell you this place is fancy – which includes the food! 

I created some tuna poke bowls some months back with a non-traditional sesame-crusted sear on the surface of the fish. Super tasteful and that i extremely advocate you utilize this instruction if you are going to re-create these shrimp stacks with tuna poke.


  • 1 in sheet nori (seaweed find itgrocery stores near the take to go sushi or Asian sauces aisle)
  • Wonton or tortilla strips
  • 30 frozen cooked shrimp, defrosted
  • 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:
  • 1-2 tsp lime juice
  • 1 clove smallgarlic minced
  • 1 avocado mashed
  • 1/2 tsp herbamare or sea salt
Mango salsa:
  • 1/4 cup red onion diced
  • 1/4 cup cilantro chopped
  • 1 tbsp lime juice
  • 1/2 mango diced
  • 1/4 cup red pepper diced
  • 1/4 tsp to 1/2salt
Sushi rice:
  • 3/4 cup water
  • 1/2 tsp salt
  • 2 tbsp rice wine vinegar
  • 1/2 cup dry sticky rice
  • 1 tbsp sugar
  1. In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
  2. Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
  3. 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.
  4. 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.
  5. 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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