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Home » Recipes » Seafood » Spicy Shrimp Stacks with Mango Salsa

Spicy Shrimp Stacks with Mango Salsa

5/12/22

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These Spicy Shrimp Stacks are a fun twist on the spicy California roll topped with fresh guacamole, bang bang sauce and homemade mango salsa.

Spicy Shrimp Stack with Mango Salsa

Ingredients and substitutions

  • Frozen cooked shrimp – you can also try making these with salmon, tuna or your other favourite kind of sushi seafood.
  • Nori sheet – soy bean sheets would also work but will have a different flavour or you can leave this out altogether.
  • Wonton strips – tortilla strips would also work for this recipe.
  • Sesame seeds – white or black sesame seeds would be good or you can leave these off altogether.

Bang bang sauce

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  • Light mayo – you can use regular mayo but it’ll be higher in calories.
  • Sweet chili sauce – leave out the sweet chili sauce and just use a combination of light mayo and sriracha.
  • Sriracha – sambal oelek is the best substitute for sriracha sauce.

Guacamole

  • Avocado – instead of making guacamole you can just use mashed avocado without any of the seasonings.
  • Lime juice – freshly squeezed lime juice is best but bottled lime juice works too.
  • Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
  • Salt – to taste.

Mango salsa

  • Mango – swap out the mango salsa for regular salsa or pico de gallo.
  • Red pepper – or any other colour bell pepper like yellow or orange pepper.
  • Red onion – white or yellow onion will work but will have a milder flavour.
  • Cilantro – parsley would also be good or you can leave this out altogether.
  • Lime juice – see substitution notes above.
  • Salt – to taste.

Sushi rice

  • Dry sticky rice – I highly recommend using sushi rice since it helps everything stick together.
  • Salt – to taste.
  • Rice wine vinegar – leave this out altogether for plain rice.
  • Sugar – leave this out altogether for plain rice.
Spicy Shrimp Stack with Mango Salsa

How to make shrimp sushi stacks

  1. Cook the sushi rice.
  2. Make the guacamole, mango salsa and bang bang sauce.
  3. Layer everything in a measuring cup.
  4. Dump the stacks onto a plate.
  5. Top with sauces and garnish with sesame seeds.
  6. Serve and enjoy!
Spicy Shrimp Stack with Mango Salsa

Tips to getting the perfect shrimp stack

The actual dumping of the ingredients from the measuring cup is the hardest part of this whole recipe! It can be tough, but here are my best tips:

  • Make sure to press down hard on all the ingredients to smush them together and encourage them to stay intact.
  • Use a knife to loosen the outside edges of the stack while it's in the measuring cup.
  • Dump the cup upside down with a plate underneath and bang the bottom of the measuring cup HARD so that the ingredients slide out.
  • Worst case scenario, you can always shape the stacks after the fact with freshly washed hands.
Spicy Shrimp Stack with Mango Salsa

Frequently Asked Questions

How do you make mango salsa?

The mango salsa I use in this recipe is super easy to make. All you have to do is mix together the mango, red pepper, red onion, cilantro, lime juice and salt. If you want, you can also substitute the mango salsa for some regular fresh salsa or pico de gallo.

What is bang bang sauce made of?

Bang bang sauce offers the perfect combination of spicy and sweet. It’s made of mayonnaise (I like to use low-fat mayonnaise to cut down on the calories), sweet chili sauce and hot sauce.

Can you use any kind of rice?

When it comes to these shrimp stacks, I suggest using sushi rice since it will help everything stick together. If you use a regular rice like white or brown rice, your sushi stacks will just fall apart. The sushi rice is super sticky so you can actually layer your ingredients and have them stay together.

Spicy Shrimp Stack with Mango Salsa

Storing and serving

You can store any leftover stacks in the fridge for 2 or 3 days. After that, they probably won't taste as fresh. I serve them cold when I make them fresh the first time, and I serve them cold again when eating as leftovers. I doubt you will have much leftovers though, they're so good!

Freezing the sushi rice

If you'd like, you can make the sushi rice ahead of time for up to 6 months. Just follow the instructions on the package and then wait until the rice cools slightly before freezing in an airtight glass container or freezer-safe Ziploc bag. When you’re ready to make your shrimp stacks, pull the sushi rice out of the freezer and defrost it in the fridge overnight before making the shrimp stacks as directed.

Spicy Shrimp Stack with Mango Salsa

More sushi-style recipes

  • Ahi Tuna Sushi Stacks
  • Dynamite Shrimp Sushi Bowls
  • Shrimp Sushi Jars

Meal prep tools for this recipe

  • 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.
Spicy Shrimp Stack with Mango Salsa

Spicy Shrimp Stacks with Mango Salsa

These Spicy Shrimp Stacks are a fun twist on the spicy California roll topped with fresh guacamole, bang bang sauce and homemade mango salsa.
4.7 from 62 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 353kcal
Author: Taylor Stinson

Ingredients

  • 1 lb frozen cooked shrimp, defrosted and tails removed
  • 1 inch sheet nori (seaweed (find it in grocery stores near the take to go sushi or Asian sauces aisle)
  • 1 tbsp Wonton or tortilla strips for garnish
  • Sesame seeds to garnish

Bang Bang sauce

  • 1/2 cup light mayo
  • 1 tbsp sweet chili sauce
  • 2 tsp Sriracha

Quick guacamole

  • 1 avocado mashed
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • 1/4 tsp salt

Mango salsa

  • 1 mango diced
  • 1/4 cup red pepper diced
  • 1/4 cup red onion diced
  • 2 tbsp cilantro chopped
  • 1 tbsp lime juice
  • 1/4 tsp salt

Sushi rice

  • 1/2 cup dry sticky rice
  • 3/4 cup water
  • 1/2 tsp salt
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar

Instructions

  • Add 1/2 cup dry sticky rice and 3/4 cup water to a rice cooker or small pot on the stove and cook until the liquid is absorbed. When rice is done cooking, mix in salt, rice vinegar and sugar. Set aside to let cool at least an hour before refrigerating or using, or make up to 2 days in advance and refrigerate until you go to assemble the stacks.
  • Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
  • Use a 1 or 2 cup measuring cup to spoon ingredients. NOTE: I used a 2 cup measuring cup and it was the perfect size for dinner – you can use a 1 cup measuring cup to make 4 stacks that are better suited to be served as an appetizer. Spoon mango salsa into measuring cup until a there is a thin layer, then spread 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. Tap on the top of the measuring cup very hard, dumping 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 then serve and enjoy!

Notes

If you don’t have any spicy chili sauce, you can just use a combination of sriracha and mayo.
Swap out the mango salsa for pico de gallo or regular salsa – I like the Gourmet Fresh variety at Loblaw’s.
If you’re not a fan of shrimp, this recipe would also be delicious with sushi-grade salmon or tuna.
Store any leftovers in the fridge for 2-3 days. Since this dish is eaten cold, you don’t have to worry about reheating!
Freeze the sushi rice for up to 6 months then thaw in the fridge overnight.

Nutrition

Calories: 353kcal | Carbohydrates: 35g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 290mg | Sodium: 1777mg | Potassium: 284mg | Fiber: 3g | Sugar: 10g | Vitamin A: 528IU | Vitamin C: 27mg | Calcium: 173mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!
These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce! #spicysushi #shrimpstacks These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce! #spicysushi #shrimpstacks These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce! #spicysushi #shrimpstacks These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce! #spicysushi #shrimpstacks

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Cathy says

    March 5, 2020 at 09:21

    After looking at this recipe for a while now, I finally made the Sushi Stacks…..and they were SO GOOD!!! I used imitation crab instead of shrimp. My husband loved them and was actually impressed. Thanks for the easy to follow instructions and the great pictures….. mine looked just like yours. Yummy…..5 stars for sure!!

    Reply
    • Taylor Stinson says

      March 6, 2020 at 09:59

      I’m so happy you enjoyed Cathy! 🙂

      Reply
  2. Sonya says

    November 23, 2019 at 18:34

    Amazing !!! Used as inspiration for a bowl, but used quinoa instead of rice. My teen daughter is crazy for it esp the mango salsa!! So yummy!!!

    Five star !! It would not let me click on the stars!

    Reply
    • Taylor Stinson says

      November 24, 2019 at 11:26

      So happy you enjoyed it Sonya!! I love the idea of turning them into a bowl 🙂

      Reply
  3. Stacy stanton says

    July 29, 2019 at 18:09

    How did you cook your shrimp?

    Reply
    • Taylor Stinson says

      July 30, 2019 at 09:17

      Hey Stacy – I bought frozen pre-cooked shrimp!

      Reply
  4. Kay says

    July 16, 2019 at 14:38

    5 stars
    Holy moly! I think I love you. This is beyond delicious, and it looks so fun! I’m fangirling a little bit lol

    Reply
    • Taylor Stinson says

      July 16, 2019 at 15:17

      Aww thank you so much Kay!!! Let me know if you try them!!! 🙂

      Reply
  5. Poppy Elson says

    June 5, 2019 at 18:46

    Do you need to soak the seaweed first? 🙂

    Reply
    • Taylor Stinson says

      June 6, 2019 at 08:52

      No you just put it in dry 🙂

      Reply
  6. Melody says

    April 29, 2019 at 15:14

    30 shrimp seems like a ton of shrimp for 2 stacks. Is this correct? Thanks!

    Reply
    • Taylor Stinson says

      April 29, 2019 at 21:46

      They are larger stacks! You could also likely get away with 20 shrimp for the recipe.

      Reply
  7. Megan says

    February 25, 2019 at 07:56

    This recipe is awesome and so much easier to put together than it looks! We just had this for dinner – perfect for a hot Aussie summer night 🙂
    I used raw tuna instead of prawns and it worked perfectly!

    Reply
    • Taylor Stinson says

      February 25, 2019 at 09:03

      So happy you liked it 🙂

      Reply
  8. Tracey says

    September 21, 2018 at 20:58

    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.

    Reply
    • Taylor Stinson says

      September 24, 2018 at 10:34

      Yes you can definitely do this Tracey! I find the leftover rice is actually much easier to work with!

      Reply
  9. Heather Lampman says

    September 7, 2018 at 10:26

    I have a Pinterest board titled “Knock Their Socks Off!”. This is a perfect addition!

    Reply
    • Taylor Stinson says

      September 7, 2018 at 14:56

      Thanks so much Heather!! 🙂

      Reply
  10. Catherine says

    July 7, 2018 at 00:31

    Do you have nutritional info for this? It looks fantastic!

    Reply
    • Taylor Stinson says

      July 7, 2018 at 09:55

      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!

      Reply
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Taylor Stinson

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