Skinny Shrimp & Avocado Stacks

Who isn't attracted to a recipe that has the word "skinny" in the title?

Not sure if being skinny is a good thing, how about a "thin" recipe. I like being thin. I haven't been skinny since 5th grade.

I have made this layered recipe before, but always used rice.

Marie used cauliflower rice, which was genius!
Then I could eat 2 portions, instead of just one!

But once you add in the sriracha mayo, it is no longer "skinny", but who cares? it tastes so damn good.

If you don't have a 1 cup metal mold, then you can layer these in jars instead, this way they will stay together better.

Skinny Shrimp & Avocado Stacks (inspired by Skinny Taste & Proud Italian Cook): makes 2 servings

1 ripe avocado
1 tbsp minced red onion
squeeze of fresh lime juice
sea salt

8-10 large shrimp, cooked and tails removed
a splash of soy sauce

1 small cucumber, cut up into small dice

1 cup of cauliflower rice (I buy it frozen in bags at Trader Joe's)
2 tbsp rice wine vinegar

snipped chives
mayo mixed w/ sriracha (you be the judge of how spicy you like it)
furikake (a blend of Japanese sesame seeds & spices), or just plain sesame seeds

Start by making the guacamole. Mash the avocado w/ some minced onion, lime juice and sea salt. You can add whatever else you like in your guac. Set aside.

Defrost the frozen the cauliflower rice by heating it in a nonstick skillet for about 5 minutes, until all the liquid is gone. I cooked mine until it was golden.
Splash it with the rice wine vinegar while it is cooking in the pan.

Spread the cooked cauliflower rice onto a sheet pan to cool.

Boil the frozen shrimp 4 minutes (you can throw them right in the skillet from the freezer!). Remove tails and cut into small pieces.

Ok, now we can start layering.

You can use a biscuit cutter, ring mold, 1 cup stainless measuring cup or just use a drinking glass.

Layer as you wish.

I started with the cooled cauliflower rice on the bottom.
Then a layer of shrimp with a splash of soy sauce on top.

Next layer is the avocado mash, and last, top the avocado with the diced cucumber.

Carefully remove the ring mold, trying not the topple the tower over.

Serve w/ sriracha mayo and enjoy!



Natalia said…
I am on the Whole30 plan and into week 3. So far, really enjoying the foods I'm eating and not craving anything I'm leaving out. My only "complaint" is that I can't get used to black coffee in the morning.

This looks like a great idea for lunch or dinner. I've made stackable meals before and generally use my stainless steel 1-cup measurer to plate it.

I can't have mayo so am wondering what other kind of sauce I can add to make this dish. I'm assuming I can just use sriracha, although that may be too spicy. Any ideas?
Bebe said…
A nice restaurant near us has a stacked salad with crab. Yours sounds MUCH better than theirs is!

Why wouldn’t a nice clean can (one would have to find the right dimension) with both ends cut off work for a mold? Scrubbed clean at first, of course, and any label removed. I’d probably slightly oil the mold.

(If it were just for me, I’d dump it into a bowl in layers and just eat it!)
Dawn said…
I agree with Bebe, using a tuna can cut on top/bottom and cleaned would work. I have English muffin molds that will work perfectly. Thanks for the recipe!