Spicy California Shrimp Stacks


  • 1 cup uncooked white rice
  • 4 tablespoons rice vinegar
  • 12 ounces raw jumbo shrimp, peeled and tails removed
  • 2 cups diced cucumber (about 2 small or 1 English cucumber)
  • 1 tablespoon chopped fresh chives
  • 1/2 cup mayonnaise
  • 2-3 teaspoons sriracha sauce (depending on how spicy you want it)
  • 1 cup mashed avocado (about 2 medium)
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame seeds


  1. Cook rice according to package directions, omitting any salt and oil.
  2. After rice is cooked, add rice vinegar and stir, then evenly spread it out on a sheet pan to cool.
  3. Meanwhile, sauté shrimp until done; cool, then cut into 1-inch cubes.
  4. In a small bowl, combine cucumber and chives.
  5. In another small bowl, combine mayonnaise and sriracha sauce.
  6. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoons of avocado, then ¼ of the shrimp, and 1/3 cup rice.
  7. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  
  8. Spread 1 tablespoon sriracha mayo over top.
  9. Drizzle with 1 teaspoon or so of soy sauce.
  10. Sprinkle with 1/2 teaspoon (or more) of sesame seeds.
  11. Repeat the process with the remaining ingredients and enjoy.

* Note: If you don’t use all of the ingredients, simply layer them (minus the sesame seeds and sauces, which can be added later) in a bowl, then cover and refrigerate to save some for another meal.

The original recipe for these light, yet amazingly delicious shrimp stacks can be found here.

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