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. Also, this recipe is gluten-free. It is the ultimate shrimp stack to satisfy your cravings and the flavors work perfectly together!
Why You Will Love This Shrimp Stack
- It is lightened up and there is no rice in this recipe.
- You can use our fresh homemade mango salsa or store-bought to save time.
- It is fast, easy to prepare, and looks beautiful.
- You can use fresh or frozen cooked shrimp so that you can enjoy it any time of the year.
What Are The Layers Of Shrimp Stacks?
These shrimp stacks are layered with cucumber, mango salsa, avocado, and shrimp with a creamy and slightly spicy sauce. The layers make this dish a showstopper and the flavors are amazing!
Ingredients For Shrimp Stack
- Shrimp: We used frozen cooked shrimp in this shrimp stack.
- Mango Salsa: We used our fresh homemade mango salsa in this recipe.
- Cucumber: The cucumber adds a crunchy texture to the stack.
- Avocado: The mashed avocado adds creaminess to the shrimp stack.
- Light Mayonnaise: Adds flavor to the sauce.
- Greek Yogurt: We used 0-fat Greek yogurt in the creamy sauce to lighten it up.
- Sriracha: To add some heat to the shrimp stacks. You can use sriracha to taste in this recipe, depending on how much heat you want.
- Salt: Just a pinch in this recipe.
- Lime Juice: Adds flavor and dimension to the sauce.
- Cilantro: Is used to garnish the shrimp stacks.
What Kind Of Shrimp Should I Use?
I really like using frozen cooked shrimp because I always have it on hand when I want to make this shrimp stack. Also, I like using fresh shrimp, but I get it cooked so when I get home it saves cooking time and chilling time. You really can use any kind of shrimp you like but I find the above options make it easier. Just make sure that your shrimp is cooked for this recipe.
Shrimp Stack Without Rice
I wanted to omit the rice in this recipe to keep it low carb, but you can add rice to this shrimp stack if you would like. I like to use brown rice if I am going to add rice but any rice you like will work.
If using rice, I like to season it with a splash, about a teaspoon, of rice vinegar mixed in. The amount of rice vinegar varies depending on how much rice you use. Also, you can use cauliflower rice in this recipe. A mixture of brown rice and cauliflower rice is my favorite combination when adding rice.
How To Make Shrimp Stack
To make this shrimp stack, start by making our fresh homemade mango salsa. Or, use a store-bought mango salsa.
After that, wash, dry, and dice part of a cucumber. Next, mash the avocado.
Then, add the light mayonnaise, 0-fat Greek yogurt, sriracha, salt, and lime juice to a bowl. Thoroughly mix these ingredients to form the sauce.
Next, place the cooked frozen shrimp in a colander with constant cold water to defrost it. After the shrimp is thawed, chop it into small pieces and mix the shrimp with the sauce.
How To Assemble Shrimp Stacks
To assemble the shrimp stacks, add a layer of cucumbers, mango salsa, avocado, and creamy shrimp.
I love using this food mold tool to make shrimp stacks. If you don’t have a tool you can also use a metal can. Just remove both ends and push through. Or, you can use a one-cup measuring cup to assemble the stack. Once assembled, garnish with chopped cilantro.
Shrimp Stack In A Bowl
If you don’t want to assemble this shrimp stack as a stack, you can add the ingredients to a bowl and it’s just as delicious!
Ingredient Substitutions For Shrimp Stack
Shrimp Alternatives
If you don’t want to use shrimp in this shrimp stack, crab is a great replacement. The sauce will work perfectly with the crab as well as the shrimp. Also, you could mix shrimp and crab together.
Which Cucumber To Use
I like to use English cucumbers but your favorite cucumber will work. If you use a regular cucumber in this recipe, remove the seeds before chopping.
What Can I Use Instead Of Cilantro?
If you don’t like cilantro, fresh basil would be a great replacement. Or, just omit the cilantro altogether.
Homemade Or Store-Bought 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.
More Recipes To Try Next!
- Easy Mango Salsa Recipe – Our homemade mango salsa is delicious in this shrimp stack!
- The Best Easy and Healthy Guacamole
- Cucumber Shrimp Salad
- Shrimp Sushi Bowl
- Fresh and Easy Pico de Gallo
- Crab Dip Recipe Hot Or Cold
- Watermelon Pizza With Balsamic and Feta
- Join us on our YouTube channel for recipe videos!
SHRIMP STACK WITH MANGO AND AVOCADO
2
servings15
minutes1
minute334
kcalI 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.
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 TBSP light mayonnaise
2 TSP 0-fat Greek yogurt
1/4 TSP sriracha or to taste
pinch of salt
1/2 TSP lime juice
Optional: garnish with cilantro
Directions
- 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!
Recipe Video
Notes
- This recipe makes 2 servings and the WW points are per serving. One serving is one shrimp stack.
- WW Points™: 3 points
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
2 servings per container
- Amount Per ServingCalories334
- % Daily Value *
- Total Fat
16.7g
25%
- Saturated Fat 2.5g 10%
- Cholesterol 223mg 75%
- Sodium 403mg 17%
- Total Carbohydrate
22.3g
8%
- Dietary Fiber 7.7g 29%
- Sugars 12.6g
- Protein 26.5g 52%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
