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!!!
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. 😀
Am I playing my love of cooking up a little too much though?
I was inspired to create these Shrimp Stacks from a seriously amazing ahi tuna poke stack I had at the newly opened Cactus Club Cafe in downtown Toronto for a friend’s birthday a few weeks back. Let me tell you this place is fancyyyyyyy – and that includes the food! I had my heart set on re-creating the tuna version myself, but with fresh tuna steaks so hard to track down at the grocery store and so expensive, I decided that shrimp would do.
And can you ever have shrimp without bang bang sauce? I was going to make a simple spicy mayo with some sriracha but remembered how big of a hit my Bang Bang Shrimp Tacos were with the family a few weeks ago. So shrimp stacks and bang bang sauce. Yep, we’re doing thissssss.
I mean, any sort of shellfish or seafood would work here really. Some real or imitation crab could make for a more authentic California roll version of these shrimp stacks, but you could easily do the ahi tuna poke version with a bit of tuna steak (you wouldn’t need much). Or even very lightly seared scallops could make this sushi-style stack very interesting. You could make it sort of like a delicious, mind-blowing ceviche-sushi hybrid OMG. But it’s your shrimp stack though – it’s really up to you where you wanna take this thing! 😉
Looking to hop on the tuna poke trend? I created some tuna poke bowls a few months back with a non-traditional sesame-crusted sear on the outside of the fish. Super yummy and I highly recommend you use this recipe if you’re going to re-create these shrimp stacks with tuna poke.
Or if you’re not a fan of mango salsa, you could switch it up with this kiwi salsa recipe I developed a couple weeks ago too. Either way, a summer fruit salsa to top everything off here is key!