Spicy California Shrimp Stack
These
EASY shrimp stacks will satisfy your sushi craving, and they taste
SO GOOD! Layered with cucumber,
avocado,
shrimp and brown rice, then topped with a spicy mayo – YUM!
Link
to recipe: https://www.skinnytaste.com/spicy-california-shrimp-stack
225
calories, Total Time: 30 minute
INGREDIENTS:
- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled and tails removed
- 1 cup diced cucumber (about 1 small)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 teaspoons Furikake
(such as Eden Shake or use sesame seeds)
- 4 teaspoons reduced-sodium soy sauce (or gluten-free)
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
DIRECTIONS:
- 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
INFORMATION
Yield: 4
servings, Serving Size: 1
stack
- Amount
Per Serving:
- Freestyle
Points: 5
- Points
+: 6
- Calories: 225
calories
- Total
Fat: 11g
- Saturated
Fat: g
- Cholesterol: 73mg
- Sodium: 662mg
- Carbohydrates: 23g
- Fiber: 4g
- Sugar: 2g
- Protein: 10g