Name: 20 Minute Shrimp Stacks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups cooked white rice; 1.5 tbsp rice vinegar; 2 tsp sesame oil; 1 cup cooked shrimp ((chopped)); 1/2 cup mango ((chopped)); 1/2 cup avocado ((chopped)); 2 tbsp green onions ((chopped)); 1/4 cup cucumbers ((chopped)); 1 tsp soy sauce; 1/2 tsp honey; 1/2 tsp garlic ((minced, fresh)); 1/2 tsp ginger ((minced, fresh))

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These 20 minute shrimp stacks are super easy, flavorful, and colorful! Fresh shrimp, avocado, mango and rice are formed into restaurant style stacks for an easy dinner everyone loves.

Shrimp Stack Ingredients

Rice
- To fully cooked white rice, add rice vinegar, and sesame oil.
- If you want to save a step, use frozen rice. Grain Trust is our favorite brand, we buy it at Sprouts but have seen it at most major grocers.
Shrimp
- We use fresh, already cooked shrimp. Chef’s choice for what size. Little bay shrimp are good too!
- If you don’t have access to precooked shrimp, boil the shrimp for about 3 minutes in salted water. Drain, rinse and cool.
Avocado
- You can choose to add the avocado to the shrimp mixture, or you can add it on top as a garnish.
Mango
- I buy pre sliced from Costco. They’re near the refrigerated vegetables in a large gem style container.
- If you purchase mangos and need a tutorial on how to cut mangos, here’s a great video.
Green Onion
Cucumbers
- I love the fresh crunch that they add.
Sauce of Choice
- I used a simple combination of rice vinegar, soy sauce, ginger, and garlic to toss the shrimp mixture in.
- You can choose what you like to toss your shrimp salad in (teriyaki, ponzu, etc). We also love this honey sesame dressing.
Furikake Seasoning (optional)
- Furikake is a Japanese blend of nori (dried seaweed) and sesame seeds. It gives the shrimp stacks a distinct sushi like flavor. Trader Joes sells it occasionally but you can also find it at most Asian grocers.

Making Sushi Stacks

Combine cooked white rice with the rice vinegar and sesame oil. Stir to combine, and set aside.
Mix the fully cooked shrimp, avocado, cucumber, sliced mango, and green onions together in a bowl.
Toss the shrimp mixture with the dressing, and set aside.
- Note that you do not want to mix the shrimp salad portion too early because the avocado will brown, so mix it no sooner than about 15 minutes before serving.
- You can also simply top the sushi stack with avocado if you want to make these ahead of time!

Assembling Shrimp Stacks

Line a 1 cup measuring cup with plastic wrap (this helps release the shrimp stack in a nice form).
The first layer will be the shrimp salad, followed by rice.
- I recommend packing the rice to help ‘form’ the shrimp stack.
I normally do about 1/2 cup of each but you can choose whichever ratio you like.

Sushi Tower

Place the dish or measuring cup facing down on a plate, and flip it right back over. Then, remove the plastic wrap. Ta-da! Perfect shrimp stacks.

Isn’t that fun? I love the restaurant quality look of this recipe. Something about eating a fancy looking dinner, that is is simple to make, just really scratches a home chef itch inside of me.

We like to top our sushi stacks with Bachan’s teriyaki sauce. If you haven’t had it, I really recommend trying it. This is not sponsored, it’s just a really great product we use often!

If you like this shrimp stack recipe, here’s a few similar recipes we think you’ll like:

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I hope you love this recipe as much as I do! – Rachel