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Spicy Shrimp Stack with Mango Salsa
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4.71 from 64 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 353kcal


  • 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


  • 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!


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.


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