Spicy California Shrimp Stack
This vibrant shrimp stack features tender seasoned shrimp with fresh vegetables and a zesty spicy dressing, perfect as a light meal or appetizer with a refreshing, layered presentation.
Equipment
- 1 mixing bowl for seasoning shrimp and making dressing
- 1 whisk for blending dressing ingredients
- 4 stack molds or plates for assembling the shrimp stacks
Ingredients
- 1 lb cooked shrimp peeled and deveined
- 1 to 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch of cayenne pepper optional
- 2 cups chopped iceberg or romaine lettuce
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1 avocado diced
- ½ cup shredded carrots
- ¼ cup sliced red onion
- sliced jalapeños optional
- 3 tablespoons mayonnaise or Greek yogurt
- 1 to 2 tablespoons sriracha or hot sauce to taste
- 1 tablespoon lime juice
- 1 teaspoon honey or agave
- salt and pepper to taste
- chopped cilantro or parsley optional
- lime wedges optional
- sesame seeds optional
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, black pepper, and cayenne if using.
- In a separate small bowl, whisk together mayonnaise or Greek yogurt, sriracha, lime juice, and honey until smooth; season with salt and pepper.
- Divide chopped lettuce among plates or stack molds to form the salad base.
- Layer diced cucumber, tomatoes, avocado, shredded carrots, and sliced red onion over the lettuce.
- Arrange the seasoned shrimp on top of each layered base.
- Drizzle the spicy dressing over the shrimp stacks.
- Garnish with chopped cilantro or parsley, sprinkle sesame seeds, and serve with lime wedges.
Notes
- Adjust sriracha and cayenne to customize heat intensity.
- Substitute shrimp with grilled chicken, crab, or tofu.
- Add toasted nuts or tortilla strips for extra crunch.
- Serve with chilled rice or quinoa for a fuller meal.