Spicy California Shrimp Stack
A vibrant, layered seafood dish combining tender shrimp with fresh vegetables and a zesty, spicy dressing, perfect as a light meal or appetizer with refreshing flavors and great texture.
Equipment
- 1 mixing bowl
- 1 small bowl for dressing
Ingredients
- 1 lb cooked shrimp peeled and deveined
- 1 –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 –2 tablespoons sriracha or hot sauce to taste
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup
- salt and pepper to taste
- chopped cilantro or parsley optional
- lime wedges optional
- sesame seeds optional
Instructions
- Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, pepper, and cayenne if using; set aside.
- Whisk together mayonnaise or Greek yogurt, sriracha, lime juice, honey, salt, and pepper to make the dressing.
- Divide chopped lettuce among plates or molds and layer with cucumber, tomatoes, avocado, carrots, and red onion.
- Place the seasoned shrimp on top of the layered vegetables.
- Drizzle the spicy dressing over the stacks and garnish with cilantro, sesame seeds, and lime wedges.
Notes
- Adjust sriracha and cayenne for preferred spice level.
- Swap shrimp for grilled chicken, crab, or tofu.
- Add toasted nuts or tortilla strips for crunch.
- Serve with rice or quinoa for a complete meal.