I love shrimp and created this summery “stacked salad” of sorts as a lunch special at a restaurant I worked at years ago and have kept it in my repertoire to prepare whenever I get a hankerin’ for the great combination of flavors of this simple yet elegant dish. It’s naturally gluten-free and would be lovely accompanied by a slice of Eban’s Bakehouse gluten-free Seeded Bread, toasted, with garlic butter!
Shrimp and Avocado Stack makes 2 portions
- ⅔ cup Mayonnaise
- 1 T Sriracha Hot Sauce (or more or less to your heat preference
- 1 cup Rice, seasoned, cooked and chilled (I used brown Basmati precooked pouches reheated according to the directions, with great results)
- 6-8 lg Shrimp, cooked, chilled and roughly chopped
- ½ English Cucumber (seedless), peeled, small diced
- 1 Avocado, small, mashed
- ½ Lime, cut into 2 wedges
- 1 Radish, sliced
- 2 T Fresh Sprouts (Spicy Sprouts are great for this dish)
- Salt & Pepper
- Everything Bagel Seasoning
- Black Sesame Seeds
- Red Pepper Threads, optional (available at Asian food stores)
- In a small bowl, mix the mayonnaise with the Sriracha until well combined; set aside.
- Set a ring mold (or a clean 7-8 oz tin can with both ends removed) on a dinner plate and spoon half the cooked, chilled, well seasoned rice in the bottom of the mold.
- Layer half the chopped, cooked shrimp on top of the rice, followed by a layer of half of the diced cucumbers.
- Season the cucumbers with salt and pepper, then top with half of the mashed avocado.
- Sprinkle the avocado with 1 quarter of the lime and season with more salt & pepper. *Garnish with half of the sliced radish, 1 T of sprouts, a sprinkle of Everything Bagel Seasoning, black sesame seeds and a few red pepper threads, if using.
- Spoon a generous portion of the Sriracha Mayonnaise beside the stack.
- Repeat the layering procedure for the next stack.
- The stacks can be made well in advance and kept covered in the refrigerator until ready to serve.
- This recipe makes a perfectly portioned light dinner and also goes well alongside a bowl of hot soup (lobster bisque would do just fine!) for a more hearty meal.
- I added Surimi (good quality imitation crab) to my shrimp for more seafood and texture and tossed it with a bit of the Sriracha Mayo before layering in the mold.
- A cleaned 8 oz tin can with bottom and top removed makes a perfect ring mold