Spicy Shrimp Stack Recipe 435
SPICY SHRIMP STACK RECIPE - (4.3/5)
Provided by Taraespo
Number Of Ingredients 9
Steps:
- Cook rice according to directions, omitting oil. When rice is done, add rice vinegar and stir. Spread rice evenly on sheet pan to cool. Cut shrimp into 1" cubes. In another bowl combine cucumber and chives. In another small bowl combine the mayo and sirracha. Makes 4 cups. Using a 1 cup dry measuring cup (sprayed with Pam), layer 1/4 of each: cucumber mixture, avocado, shrimp and rice. Carefully invert on plate. Top with sesame seeds, soy sauce and Sirracha mayo.
SPICY CALIFORNIA SHRIMP STACK (WW 6 PTS)
From Skinnytaste.com Servings: 4 • Size: 1 stack • Points+: 6 pt • SMart Points: 5 Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g Sodium: 662 mg • Cholesterol: 73 mg NOTE: Recipe calls for either Furikake OR sesame seeds. Food.com would not recognize Furikake.
Provided by Maureen in MA
Categories Asian
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.
Nutrition Facts : Calories 194, Fat 5.8, SaturatedFat 0.8, Cholesterol 119.6, Sodium 716.1, Carbohydrate 19.8, Fiber 3, Sugar 0.7, Protein 15.8
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