SHRIMP STACK WITH MANGO AND AVOCADO

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SHRIMP STACK WITH MANGO AND AVOCADO

I love this shrimp stack! It is so fresh with layers of crunchy cucumber, mango salsa, avocado, and creamy shrimp. This shrimp stack has no rice which makes it lighter in calories and gluten-free.

Prep Time15

Cook Time0

Total Time15

Course: Main

Cuisine: Fusion

Keyword: shrimp avocado mango stack, shrimp stack, shrimp stack recipe, shrimp stack with mango salsa, shrimp with avocado

Servings: servings

Ingredients

8 ounces medium-sized frozen cooked shrimp chopped
1 cup of our homemade mango salsa or store-bought
1/4 of an English cucumber
1 avocado
1 tablespoon light mayonnaise
2 teaspoons 0-fat Greek yogurt
1/4 teaspoon sriracha or to taste
1 pinch of salt
1/2 teaspoon lime juice
garnish with cilantro optional

Instructions

Make our fresh homemade mango salsa or use a store-bought mango salsa.
Wash, dry, and thinly slice your cucumber. Cut the ends off and use about 1/4 of the cucumber. Dice it into small pieces.
Add the light mayonnaise, 0-fat Greek yogurt, sriracha to taste, salt, and lime juice to a bowl. Combine these ingredients. This is the creamy sauce for the shrimp.
Place the frozen cooked shrimp in a colander and use a constant stream of cold water over the top of the shrimp to defrost it. Once the shrimp has thawed, immediately chop it into smaller pieces. Then, combine the shrimp with the sauce.
Mash the avocado.
This recipe makes two shrimp stacks. Use half of the ingredients for each stack. To assemble the stacks, add a layer of cucumbers, mango salsa, avocado, and creamy shrimp. We assembled these shrimp stacks with a circular mold and removed the mold once the stack was formed. If you don’t want to stack the ingredients, you can make a shrimp bowl with the ingredients. Either way, this recipe is delicious! Optional: Garnish with fresh chopped cilantro and enjoy!

Video

Notes

Defrost Frozen Shrimp: If you are using frozen shrimp in this recipe, place it in a colander and use a constant stream of cold water over the top of the shrimp to defrost the shrimp. Once it has thawed, immediately chop it, assemble the shrimp stack, and serve.
Avocado: I like to mash the avocado for these shrimp stacks. However, you can also chop the avocado into small pieces.
Mango Salsa: I absolutely love how fresh our homemade mango salsa is! It works perfectly in this shrimp stack. However, if you want to save time, store-bought mango salsa will work as well.

WW Points: 3 points per serving

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Nutrition