Spicy California Shrimp Stack | Skinnytaste

Spicy California Shrimp Stack – a QUICK and EASY recipe to satisfy your sushi craving!

These EASY shrimp stacks will satisfy your sushi
, and they taste SO GOOD! Layered with cucumber,
avocado, shrimp and brown rice, then topped with a spicy
mayo – YUM!

Spicy California Shrimp Stack – a QUICK and EASY recipe to satisfy your sushi craving!

You don’t need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over.

Then topped it with spicy mayo, soy sauce and Furikake which is a Japanese condiment made with blend of sesame seeds and seaweed and spices available at most health food stores, Amazon or you can just use sesame seeds.

Spicy California Shrimp Stack – a QUICK and EASY recipe to satisfy your sushi craving!

I’m obsessed with Trader Joe’s frozen brown rice, it’s a great short cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, it’s best to use short grain rice like you get from most Asian restaurants, the sticky texture is perfect for this.

This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna!

Spicy California Shrimp Stack

Servings: 4 • Size: 1 stack • Weight Watcher Points+: 6 pt
Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g
Sodium: 662 mg • Cholesterol: 73 mg 


  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 tablespoons rice vinegar
  • 1 teaspoon olive oil
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce


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.

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13 October 2015 | 1:34 pm – Source: skinnytaste.com


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