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Spicy Shrimp Stacks with Mango Salsa

Your new favorite summertime entrée!


  • 30 shrimp
  • 1 in sheet nori
  • 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 small garlic 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


In a rice cooker or a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).

Meanwhile, mix ingredients for guacamole together (or use mashed avocado) and mix 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 over top. Layer with shrimp, then strips of nori, then sticky rice.

Press down hard, then trace with a knife around the measuring cup to loosen the 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.

Cook Time: 20 mins

Servings: 2 stacks

Recipe and image courtesy of