Spicy Shrimp Stacks with Mango Salsa
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!!!
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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!
Will you be whipping these Spicy Shrimp Stacks with Mango Salsa? If you try any of my recipes be sure to let me know on Instagram, Twitter or Facebook – I’d love to hear from you!
You can get sushi rice here.
And a rice cooker makes meal prep so much easier! This is the one I use.
I use the 1-cup measuring cup from this set – metal cups make it so much easier to dump all the ingredients out into a stack.
| Prep Time | 0 minutes |
| Cook Time | 20 minutes |
| Servings |
stacks
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- 30 shrimp
- 1 in sheet nori (seaweed find itgrocery stores near the take to go sushi or Asian sauces aisle)
- Wonton or tortilla strips
- Sesame seeds to garnish
- 1/2 cup mayo
- 2 tsp Sriracha
- 2 tsp sweet chili sauce
- 1/4 tsp salt
- 1 avocado mashed
- 1-2 tsp lime juice
- 1 clove smallgarlic minced
- 1/2 tsp herbamare or sea salt
- 1/2 mango diced
- 1/4 cup red pepper diced
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- 1/4 tsp to 1/2salt
- 1/2 cup dry sticky rice
- 3/4 cup water
- 1/2 tsp salt
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
Ingredients
Bang Bang sauce
Quick guacamole
Mango salsa
Sushi rice
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- In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
- Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
- 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.
- 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.
- 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.
What a beautiful feast for the eyes, such a vibrant plate, love it.
Thanks so much Sophia!!
The presentation of this dish is amazing – and the flavours sound wonderful too. Can I admit I’ve never had bang bang sauce though? Guess I need to try it soon!
Chelsea you need to try bang bang sauce!!! I have to admit it’s not the healthiest, but served in small doses it’s okay 😉 And it’s pretty easy to whip up too – one of my go-to condiments!
I could eat this every day. So yummy!
Yay! I’m glad you liked it 🙂
Do you serve this cold ?
Hi Jill! Yes, I serve this cold – just like you would sushi! It would be really tasty though too if you warmed up the shrimp and rice!
I made this for a dinner party last August. I liked it so much I’m making it again for New Year’s Eve!
I’m thinking black beans instead of shrimp for the vegans
That’s a great idea! Or even marinated tofu cubes, my favourite marinade is used in these buddha bowls: https://thegirlonbloor.com/summer-buddha-bowls-with-turmeric-chickpeas/
I made this tonight, and it was fantastic!! I used some jalapeño in the mango salsa and guacamole made chunky… it was wonderful!! A must try and enjoy!! Thank you for sharing the recipe!
I’m so happy to hear that Tanya!!! This one’s of my faves 🙂 Thanks for sharing with me!
Hi Taylor,
What kind of measuring cup do you use? I’m making them as appetizers – I have both a Pyrex glass with a handle, & a plastic scoop-like 1 cup. I’m making this for a dinner party of foodies, and want it to look as good as yours …. so excited!
Hey Risa! I use a 1 cup measuring cup – the plastic one is probably your best bet. It may come out a bit narrower if it’s not a metal one (the one I have is wider and more shallow) but it should still come out looking pretty good. Let me know how they turn out 🙂
Thank you for the super simple recipe. My husband absolutely loved it!! Success❤️
Made it tonight! Was amazing!
Do you have nutritional info for this? It looks fantastic!
Hi Catherine – I don’t have any nutritional info on my older recipes unfortunately! I started providing nutritional info mid-2017 so any recipes older than that won’t have it because I just don’t have time to go through and update them all (I think there’s over 200 recipes that would need updating and I had to give up at some point LOL). You can always look up the info on an app like MyFitnessPal or Livestrong – something like this shouldn’t be more than 400 calories a serving. Hope that helps!
I have a Pinterest board titled “Knock Their Socks Off!”. This is a perfect addition!
Thanks so much Heather!! 🙂
Can you make the rice a couple hours ahead and then create the stacks when you are ready? I was hoping to take this to someone’s house but need to have some of the things done ahead of time.
Yes you can definitely do this Tracey! I find the leftover rice is actually much easier to work with!