Spicy Shrimp Stack with Mango Salsa

These Spicy Shrimp Stacks with Mango Salsa are ensured to turn into your next most loved summer supper – they’re a heavenly no-cook alternative for those sweltering summer evenings where the idea of cooking absolutely turns you off.

Putting away and serving once more
You can store any extra stacks in the refrigerator up to 2 or 3 days. After that point, they likely won’t taste as new so I don’t suggest saving them for long. I serve them cold when I make them new the first run through, and I serve them cold again when eating as extras. I question you will have a lot extra however, they’re so acceptable!

Freezing the sushi rice
In the event that you’d like, you can make the sushi rice early. Simply adhere to the directions on the bundle and afterward hold up until the rice cools marginally before freezing in a cooler safe holder. Defrost in the refrigerator short-term when prepared to utilize and make the remainder of this formula as coordinated.

Spicy Shrimp Stacks

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Recipe by thegirlonbloor Course: Appetizers, MainCuisine: AsianDifficulty: Easy


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These Spicy Shrimp Stacks with Mango condiment ar a fun twist on a spicy Golden State roll, screw-topped with a fast dip and drizzled with spicy-sweet Bang Bang sauce!


  • 1 lb frozen cooked shrimp, defrosted

  • 1 inch sheet nori (seaweed (find it in grocery stores near the take to go sushi or Asian sauces aisle)

  • 1 tbsp Wonton or tortilla strips for garnish

  • Sesame seeds to garnish

  • Bang Bang sauce
  • 1/2 cup light mayo

  • 1 tbsp sweet chili sauce

  • 2 tsp Sriracha

  • Quick guacamole
  • 1 avocado mashed

  • 1 tbsp lime juice

  • 1 clove smallgarlic minced

  • 1/4 tsp salt

  • Mango salsa
  • 1/2 mango diced

  • 2 tbsp red pepper diced

  • 2 tbsp red onion diced

  • 2 tbsp cilantro chopped

  • 1 tbsp lime juice

  • 1/4 tsp salt

  • Sushi rice
  • 1/2 cup dry sticky rice

  • 3/4 cup water

  • 1/2 tsp salt

  • 2 tbsp rice wine vinegar

  • 1 tbsp sugar


  • In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
  • Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
  • Use a 1 or 2 cup measuring cup to spoon ingredients. NOTE: I used a 2 cup measuring cup and it was the perfect size for dinner – you can use a 1 cup measuring cup to make 4 stacks that are better suited to be served as an appetizer. Spoon mango salsa into measuring cup until a there is a thin layer, then spread the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
  • Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Tap on the top of the measuring cup very hard, dumping onto a plate, careful to make sure mixture remains in tact.
  • Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds then serve and enjoy!


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