Spicy California Shrimp Stack
Spicy California Shrimp Stack is a vibrant dish that brings the flavors of summer right to your table. This delightful stack features succulent shrimp layered with creamy avocado, crisp cucumber, and zesty spicy mayo, creating a feast for the senses. Perfect for casual gatherings or intimate dinners, this recipe is as easy to prepare as it is impressive to serve. Dive into a taste adventure that will leave everyone craving more!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: California
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1/4 cup mayonnaise
- 2 tbsp sriracha (adjust for spice preference)
- 1 medium cucumber, thinly sliced
- 6 radishes, thinly sliced
- Juice of 2 limes
- 2 tbsp chopped cilantro (optional)
Instructions
- Rinse shrimp under cold water and pat dry. Season lightly with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté shrimp until pink, about 3 minutes per side.
- In a small bowl, mix mayonnaise and sriracha until smooth.
- Prepare vegetables by slicing cucumbers and radishes; chop cilantro for garnish.
- On a serving plate or bowls, layer cucumber slices as the base, followed by avocado slices and sautéed shrimp.
- Drizzle spicy mayo over the top, finish with lime juice and cilantro before serving.
Nutrition
- Serving Size: 1 stack (approx. 300g)
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 200mg
Keywords: Marinate shrimp in sriracha and lime juice for at least 30 minutes before cooking for extra flavor. Swap shrimp for scallops or grilled chicken for different variations. Store leftovers in an airtight container for up to two days; reheat gently to avoid rubbery texture.