There’s nothing quite like the vibrant explosion of flavors that a Spicy Shrimp Stack with Mango Salsa brings to your plate! As the sun begins to set and the evening cools off, I find myself craving a dish that embodies the freshness of summer while still feeling satisfying. It was during one of my weekend meal prep sessions that I stumbled upon this delightful twist on California rolls—an effortless assembly of shrimp, creamy avocado, and sweet mango salsa that is both eye-catching and delicious.
Imagine layering these ingredients into a stunning stack, each bite offering a blissful crunch paired with a hint of spice and sweetness. Whether you’re hosting friends for dinner or simply seeking a gourmet meal that’s easy to whip up, these stacks come to the rescue. Plus, they fit perfectly into a gluten-free, high-protein lifestyle! Join me in creating this easy, yet impressive dish that will surely brighten up your dinner table and delight your taste buds.
Why Love Spicy Shrimp Stacks?
Easy to Assemble: This recipe requires minimal fuss and just a few steps, making it perfect for both novice cooks and kitchen pros.
Flavor Explosion: The sweet mango salsa and spicy shrimp create an irresistible combination that dances on your taste buds.
Meal Prep Friendly: These stacks are ideal for preparing ahead of time, allowing you to enjoy fresh meals throughout the week.
Versatile: While shrimp is a star, feel free to swap it out for salmon or a different salsa for a fun twist.
Crowd-Pleasing: Perfect for gatherings, these visually stunning stacks are sure to impress your guests with their unique presentation.
Elevate your meal experience with these delightful bites and enjoy the process of creating something special at home!
Ingredients for Spicy Shrimp Stacks with Mango Salsa
• Get ready to create a flavor-packed dish with these essential ingredients!
For the Shrimp Stacks
- Frozen Cooked Shrimp – A quick source of protein; ensure tails are removed for easy assembly.
- Nori Sheet – Provides that sushi-like texture; look in the Asian section of your grocery store.
- Sticky Rice – Acts as a binder for the stacks; best prepared with vinegar and sugar for added flavor.
- Wonton/Tortilla Strips – Adds delightful crunch on top; perfect for garnishing your stacks.
For the Guacamole
- Avocado – Essential for creamy guacamole; mash it up fresh for the best flavor.
- Lime Juice – Brightens the guacamole and adds a zesty element to your salsa.
- Garlic – Infuses depth; grate or finely chop for maximum flavor impact.
For the Mango Salsa
- Diced Mango – Sweet and tropical; use juicy mango for that refreshing taste.
- Red Pepper & Red Onion – Provide color and crunch; chop finely for even distribution.
- Cilantro – Adds a fresh herb flavor; completely optional, but it elevates the dish!
For the Bang Bang Sauce
- Light Mayo – Creamy base for the sauce; substitute with regular mayo as desired.
- Sweet Chili Sauce – Brings a delightful sweetness; crucial for creating that signature bang bang flavor.
- Sriracha – Adds the right amount of spice; feel free to swap for any hot sauce you prefer.
With these flavorful ingredients, you’re set to create irresistible Spicy Shrimp Stacks with Mango Salsa that will wow your taste buds and brighten your dining experience!
How to Make Spicy Shrimp Stacks
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Cook the Sticky Rice: Begin by cooking 1/2 cup of sticky rice in a rice cooker or pot with 3/4 cup of water until the water is absorbed. Stir in salt, vinegar, and sugar, then let it cool to room temperature.
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Prepare the Guacamole: In a mixing bowl, mash one ripe avocado and combine it with lime juice, minced garlic, and a pinch of salt. Mix until smooth and creamy, adjusting seasoning to your taste.
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Make the Mango Salsa: In another bowl, mix diced mango with chopped red pepper, red onion, fresh cilantro, lime juice, and salt. Toss gently to combine, ensuring all the flavors meld beautifully together.
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Assemble the Stacks: Grab a measuring cup and start layering the ingredients: spoon a layer of mango salsa at the bottom, add a layer of guacamole, top with your frozen cooked shrimp, and finally, sprinkle in the nori strips. Finish off with a layer of sticky rice on top.
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Press and Plate: Firmly press down each layer to ensure stability. Use a knife along the edge to loosen the stack, then carefully invert it onto a plate for presentation.
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Garnish and Serve: Top your stacks with crispy wonton strips and drizzle with the bang bang sauce right before serving. This adds a touch of crunch and tanginess that harmonizes with the dish.
Optional: Garnish with additional cilantro for a fresh touch of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing these Spicy Shrimp Stacks with Mango Salsa in advance is a game changer for busy home cooks! You can make the sticky rice and guacamole up to 24 hours ahead; store them separately in airtight containers in the refrigerator to maintain their freshness. The mango salsa can also be prepared up to 3 days in advance—just be sure to add lime juice right before serving to keep the colors vibrant and prevent browning. When you’re ready to enjoy your meal, simply layer the prepped ingredients into stacks as directed, then top with crispy wonton strips and drizzle on the bang bang sauce for a delightful finish. This approach saves time during hectic weeknights while ensuring each bite remains just as delicious!
Storage Tips for Spicy Shrimp Stacks
Fridge: Store leftover Spicy Shrimp Stacks in an airtight container for up to 2-3 days to maintain freshness.
Freezer: For longer storage, you can freeze the assembled stacks for up to 1 month; wrap each stack tightly in plastic wrap and place in a freezer-safe bag.
Defrosting: To enjoy frozen stacks, transfer them to the fridge overnight to thaw before serving.
Serving Temperature: These stacks are best served cold, so there’s no need to reheat—simply drizzle with bang bang sauce and enjoy!
Spicy Shrimp Stacks Variations
Feel free to get creative and make this dish your own with these delightful swaps and twists!
- Salmon Swap: Replace shrimp with sushi-grade salmon or tuna for a unique flavor experience. This change offers a fresh, buttery texture that elevates your stacks.
- Alternative Salsa: Change mango salsa to pico de gallo or your favorite salsa for a different zest. Each salsa brings its own character, refreshing your meal!
- Cauliflower Rice: Use cauliflower rice instead of sticky rice for a low-carb option. It’s a fantastic choice for those looking to lighten up the dish while still enjoying the stacked goodness!
- Spicy Kick: Add chopped jalapeños or a dash of extra sriracha for an added heat boost. This will give your stacks a fiery twist that spice lovers will adore!
- Crunch Factor: Instead of wonton strips, try using roasted chickpeas or nuts for crunch. Their differing textures provide a fun new element for your taste buds!
- Herb Infusion: Incorporate fresh basil or mint in place of cilantro for a refreshing herbal twist. Each herb provides a unique freshness that brightens the entire dish.
- Vegan Version: Opt for marinated tofu cubes in lieu of shrimp, paired with a creamy avocado dressing. This makes for a satisfying and delectable plant-based alternative!
- Fruit Fusion: Exchange diced mango with other fruits like ripe peaches or pineapple for a tropical flair. Each fruit brings a different sweetness to your savory stacks!
Helpful Tricks for Spicy Shrimp Stacks
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Rice Choice: Use sushi rice for its sticky texture, which holds the Spicy Shrimp Stacks together. Avoid non-sticky rice varieties for optimal results.
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Layering Technique: Press each layer firmly to prevent collapsing. A measuring cup helps create neat stacks, making for a beautiful presentation when inverted.
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Sauce Balance: If your bang bang sauce seems too thin, strain it to achieve the desired consistency for a delightful drizzle on your stacks.
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Flavor Enhancements: Adjust seasonings in guacamole and salsa to suit your taste. Fresh lime juice brightens flavors and adds zest, elevating the overall dish.
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Creative Servings: Consider making mini stacks for appetizers at gatherings. Smaller layers are not only cute but also perfect for snacking!
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Storage Know-How: These Spicy Shrimp Stacks can be prepared ahead and stored in the fridge for 2-3 days. Their flavor improves as they sit, making them a great meal prep option!
What to Serve with Spicy Shrimp Stacks with Mango Salsa?
Looking to complement the vibrant flavors of your Spicy Shrimp Stacks? Here’s a delightful list to elevate your meal experience!
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Crispy Asian Slaw: A refreshing side that adds crunch and tang, balancing the richness of the stacks beautifully.
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Garlic Edamame: These protein-packed little pods provide a savory kick that pairs perfectly with the shrimp’s spiciness.
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Coconut Rice: The creamy sweetness of coconut rice enhances the tropical theme, making every bite a blissful escape.
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Chilled Cucumber Salad: Crisp cucumbers dressed in a zesty lime vinaigrette offer a refreshing palate cleanser after each savory bite.
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Mango Lassi: This creamy yogurt drink echoes the mango salsa, providing a cool and sweet contrast to the heat of the shrimp.
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Passion Fruit Sorbet: End your meal with a light and fruity sorbet for a refreshing finale that’s sure to impress.
The combination of these sides will not only enhance your dining experience but also create a beautiful spread that your guests will adore!
Spicy Shrimp Stacks with Mango Salsa Recipe FAQs
Which shrimp should I use for this recipe?
Absolutely! I recommend using frozen cooked shrimp for convenience. Just make sure they are tail-off for easy assembly. If you prefer a fresh option, opt for sushi-grade shrimp that you can cook at home for an extra layer of flavor!
How can I store leftovers of the Spicy Shrimp Stacks?
To keep your vibrant Spicy Shrimp Stacks fresh, store them in an airtight container in the fridge for up to 2-3 days. This way, you can enjoy their deliciousness without losing flavor. Just remember to keep them cold as reheating is unnecessary!
Can I freeze the Spicy Shrimp Stacks?
Definitely! You can freeze the assembled Spicy Shrimp Stacks for up to 1 month. Just wrap each stack tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to eat, defrost the stacks in the fridge overnight for a refreshing treat!
What should I do if my bang bang sauce turns out watery?
Very! If your bang bang sauce seems a little too thin, you’re not alone! You can strain the sauce to remove excess liquid. Simply pour it through a fine mesh strainer, allowing the thicker sauce to stay. This will ensure you have that perfect drizzable consistency!
Can I customize the ingredients in the Spicy Shrimp Stacks?
Absolutely! You’re welcome to get creative with substitutions! For example, swapping shrimp for sushi-grade salmon or tuna adds a different taste. If you’re not a fan of mango salsa, you could replace it with pico de gallo or any favorite salsa you prefer. Each variation will bring its own unique twist to the stacks!
Are Spicy Shrimp Stacks suitable for those with allergies?
Great question! As with any recipe, it’s essential to be cautious. While this dish is mainly gluten-free, it’s best to check the specific brands of sauces and wrappers used to ensure they’re allergy-friendly. If you’re preparing for guests with allergies, feel free to substitute ingredients as needed!
Irresistible Spicy Shrimp Stacks with Fresh Mango Salsa Delight
Ingredients
Equipment
Method
- Cook the Sticky Rice: Cook 1/2 cup of sticky rice in a rice cooker or pot with 3/4 cup of water until absorbed. Stir in salt, vinegar, and sugar; let cool.
- Prepare the Guacamole: Mash the avocado in a bowl and mix with lime juice, garlic, and a pinch of salt until smooth.
- Make the Mango Salsa: Mix diced mango with red pepper, red onion, cilantro, lime juice, and salt in a bowl. Toss gently to combine.
- Assemble the Stacks: Layer ingredients in a measuring cup: mango salsa, guacamole, shrimp, nori strips, and top with sticky rice.
- Press and Plate: Firmly press each layer to stabilize, loosen with a knife, and invert onto a plate.
- Garnish and Serve: Top with wonton strips and drizzle bang bang sauce just before serving.