These Spicy Shrimp Stacks with Mango Salsa are ensured to turn into your next most loved summer supper – they're a scrumptious no-cook choice for those blistering summer evenings where the idea of cooking thoroughly turns you off. There's such a burst of dynamic flavors everywhere in this formula, from the tart mango salsa to the crunchy, salty tortilla strips and brisk guacamole. I truly just had this thing for lunch and supper the past couple days and taking a gander at these photos is causing me to long for it again as of now!!!
I'm insane, I know, however I've truly been attempting to be less inefficient with regards to my nourishment photography nowadays so I've been mindful so as to eat my blog plans immediately. I spend WAYYYYYY an excessive amount of cash on food supplies. Genuinely to the point where I could be separated from everyone else for the week and still spend like $100 on nourishment. That is to say, when you work 12 hour days from home and afterward are too depleted to even consider going out anyplace, incredible home cooking can be a decent asylum – it's turned into an approach to unwind and after that appreciate my reward for all the hard work. 😀
Will you whip these Spicy Shrimp Stacks with Mango Salsa? On the off chance that you attempt any of my plans make certain to tell me on Instagram, Twitter or Facebook – I'd love to get notification from you!
- 30 frozen cooked shrimp, defrosted
- 1 in sheet nori (seaweed find itgrocery stores near the take to go sushi or Asian sauces aisle)
- Wonton or tortilla strips
- Sesame seeds to garnish
- Bang Bang sauce
- 1/2 cup mayo
- 2 tsp Sriracha
- 2 tsp sweet chili sauce
- 1/4 tsp salt
- Quick guacamole
- 1 avocado mashed
- 1-2 tsp lime juice
- 1 clove smallgarlic minced
- 1/2 tsp herbamare or sea salt
- Mango salsa
- 1/2 mango diced
- 1/4 cup red pepper diced
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- 1/4 tsp to 1/2salt
- Sushi rice
- 1/2 cup dry sticky rice
- 3/4 cup water
- 1/2 tsp salt
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
Instructions
- In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
- Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
- In a 1 or 2 cup measuring cup (I used a 2 cup measuring cup and it was the perfect size for dinner), spoon in mango salsa until a there is a thin layer, then spread half of the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
- Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Dump onto a plate, careful to make sure mixture remains in tact.
- Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.
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