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Laughing Spatula / Recipe Index / Fish / 20 Minute Shrimp Stacks

20 Minute Shrimp Stacks

By Kathi & Rachel

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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.

sushi stack on a white plate with teriyaki sauce

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. 

shrimp salad in a bowl

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! 

forming a shrimp stack in a 1 cup measuring cup

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.

removing plastic wrap from shrimp stack form

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! 

sushi stack on a white plate before adding teriyaki sauce

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

  • Hawaiian Style Poke
  • Sushi Cupcakes
  • Easy Sushi Bake 
  • How to Oven Bake Rice

 What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Hey and check out our new YouTube Channel!

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

overhead view of sushi stack with avocado

20 Minute Shrimp Stacks

An easy recipe for a restaurant quality Shrimp Stack with avocado and mango.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 stacks
Author: Kathi & Rachel

Ingredients

Rice

  • 2 cups cooked white rice
  • 1.5 tbsp rice vinegar
  • 2 tsp sesame oil

Shrimp Salad

  • 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)

Shrimp Salad Dressing

  • 1 tsp soy sauce
  • 1/2 tsp honey
  • 1/2 tsp garlic (minced, fresh)
  • 1/2 tsp ginger (minced, fresh)

Instructions

  • Line a 1 cup round measuring cup (or small dish of choice) with plastic wrap. Set aside.
  • To cooked white rice, add rice vinegar, and sesame oil. Stir to combine. Set aside.
  • In a small bowl, combine shrimp salad dressing ingredients. Set aside.
  • In a medium sized bowl, add shrimp, mango, avocado, green onion, and cucumber. Add dressing and toss.
  • In plastic wrap lined cup, add shrimp salad, followed by rice. Pack rice with a spoon to secure.
  • Place cup upside down on small plate, and gently lift. Remove plastic wrap. Top shrimp stack with toppings as desired. Serve & enjoy!

Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 422mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg
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Filed Under: Fast and Fresh, Fish, Gluten Free, Healthy Recipes, Main Course Recipes, Most Popular Recipes

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