Spicy Shrimp Stack
Fresh, vibrant, and bursting with flavor, this Spicy Shrimp Stack is a layered dish that feels restaurant-worthy but comes together in just 20 minutes. Creamy avocado, spicy shrimp tossed in kewpie mayo and Sriracha. Add to it a refreshing tomato-cucumber salsa and stack into a stunning presentation – it is as fun to eat as it is to serve. Perfect for a light lunch, elegant appetizer, or summer dinner party centerpiece. Tthis recipe proves that simple ingredients can create something unforgettable.
There are days when I want a recipe that feels like a little celebration on a plate – something colorful, fresh, and full of flavor, but not fussy or complicated. That’s exactly where this Spicy Shrimp Stack comes in. It’s one of those dishes that makes you look like you’ve been in the kitchen for hours, when in reality, it only takes about twenty minutes to put together. Honestly, this recipe is such a showpiece that I’ve made it for everything from simple weekday lunches to dinner parties, and it never fails to impress.
Imagine layers of buttery avocado at the base, followed by juicy shrimp tossed in creamy kewpie mayo with a kick of Sriracha, all topped off with a bright and refreshing mix of tomato, cucumber, red onion, and cilantro. Each bite gives you that perfect balance of creamy, spicy, tangy, and fresh. And the best part? You don’t need fancy chef skills to pull it off. Just a few simple ingredients and a ring mold (or even a clean can if you don’t own one).
The Beauty of a Stack
What I love most about this recipe is the presentation. Food tastes even better when it’s beautiful, and this shrimp stack proves that. As soon as you gently lift the ring mold, the neat layers are revealed and it feels like magic. That “big reveal” moment has a way of making people gasp and smile. Even if you’re just making it for yourself, there’s something incredibly satisfying about eating something that looks so polished.
It’s also a dish that feels indulgent without being heavy. The shrimp are light and protein-packed, the avocado adds healthy fats, and the veggie salsa keeps it bright and refreshing. It’s one of those rare recipes that works as both a lunch you can feel good about. And an appetizer that turns heads at a gathering!
Gathering the Ingredients for Spicy Shrimp Stack
To create this shrimp stack, you’ll need shrimp that’s already cooked, peeled, and deveined. Medium shrimp works beautifully, though you can use larger and chop them smaller if that’s what you have. For the creamy, spicy base, kewpie mayo is the secret weapon. It’s a Japanese-style mayonnaise that’s richer and silkier than regular mayo, which makes the shrimp mixture taste luxurious. A little Sriracha brings the heat, and you can adjust the amount depending on how bold you want it.
The shrimp layer gets rounded out with finely chopped green onion for a bit of freshness. Then you’ll want ripe tomatoes, crisp cucumber, red onion, and cilantro for the salsa layer. A drizzle of sesame oil ties everything together with a nutty flavor, and lime juice brightens it all up. For the foundation of the stack, of course, you need avocado – soft but not overripe, mashed lightly with lime and a sprinkle of salt. Finally, sesame seeds and microgreens make beautiful finishing touches if you’d like to garnish.
Building the Layers
The process of putting this dish together is actually pretty quick. Start by chopping the shrimp and mixing it with kewpie mayo, Sriracha, and green onion. Taste as you go – you might prefer just a hint of spice or a bold kick. Next, toss your tomatoes, cucumber, red onion, cilantro, sesame oil, lime juice, and salt to create the salsa. Mash the avocado gently in a separate bowl, seasoning it with lime and salt while leaving a few chunks for texture.
To assemble, place your food ring on a chilled plate and spoon in the avocado as the base, smoothing it down gently without pressing too hard. Add the shrimp mixture on top, followed by the veggie salsa. Then comes the fun part: carefully sliding the ring off to reveal the perfect stack. A sprinkle of sesame seeds adds texture, and microgreens or even a few extra cilantro leaves give it that restaurant-style finish.
Tips for Success
Even though this recipe is simple, there are a few tricks that can make it truly shine. The first is making sure your shrimp are well dried before chopping them – too much moisture and the mayo mixture will be runny instead of creamy. Another is using enough lime juice to balance the richness of the avocado and the spice of the shrimp. Don’t be shy with it; citrus really lifts the flavors.
If you’re making this for guests, keep the components prepped ahead of time and assemble just before serving. The avocado, in particular, is best mashed fresh so it doesn’t brown. I also like to chill my serving plates for a few minutes in the fridge – it makes the dish feel even fresher and helps keep everything looking crisp.
Fun Variations
Once you master the method, you can play around with endless variations. Swap the shrimp for diced sushi-grade tuna to create a spicy tuna stack, or use lump crab meat for an elevated crab version. Mango instead of tomato adds a sweet, tropical vibe that pairs beautifully with shrimp. You can even add crunch by sprinkling crispy wonton strips on top. And if you’re not in the mood for spice, skip the Sriracha and try a squeeze of lemon with a drizzle of olive oil in the shrimp mixture instead.
Serving Ideas
This shrimp stack is versatile enough to fit into almost any meal. I love it as a light lunch with sparkling water or iced tea, but it’s also stunning as an appetizer at dinner parties. Serve it with crispy wonton chips for scooping, or place it alongside a fresh salad for a more substantial meal. You could even pair it with jasmine rice or quinoa to transform it into a hearty bowl.
When I’ve made this for summer gatherings, it’s often the first dish people go for – and I’ve caught more than one guest sneaking back to the kitchen to see how it’s made.
Storing Leftovers
While the shrimp and veggie salsa can be kept in the fridge for about a day, the avocado really doesn’t hold up well once mashed. That’s why I recommend storing the components separately if you’re planning ahead. The shrimp mixture and salsa can sit in airtight containers until you’re ready to assemble, but always wait until the last minute to prepare the avocado layer. That way, your stack will look and taste its freshest.
Frequently Asked Questions
People often ask if this recipe can be made without a ring mold, and the answer is yes. While the layers won’t be quite as structured, you can serve them in a small glass, mason jar, or even just free-form on a plate.
Another common question is about spice level – this dish is as mild or as fiery as you want it to be, since you’re in control of the Sriracha. If you’re making it for a crowd, I suggest going a little lighter on the heat and serving extra Sriracha on the side.
As for dietary concerns, this recipe is naturally gluten-free, so it’s a safe option for most guests. It is totally fine to use frozen shrimp as long as they’re thawed and dried properly. And if you’re one of those people who doesn’t enjoy cilantro, don’t worry – you can swap in parsley or basil and the dish will still taste fantastic.
When to Make It
This Spicy Shrimp Stack works for so many occasions. It’s perfect for date night when you want something light yet impressive, and it fits beautifully into brunch spreads where you want something savory to balance pastries and fruit. I’ve made it as a holiday appetizer with pomegranate seeds swapped in for the tomatoes – it adds a gorgeous seasonal twist. And in summer, there’s really nothing better than serving this outside on a warm evening. It’s colorful, refreshing, and feels like a little piece of sunshine on the table.
Final Thoughts
The next time you’re craving something that feels a little indulgent but still fresh and healthy, give this shrimp stack recipe a try. It’s simple enough for everyday cooking, but it never fails to impress when served to others. That combination of avocado, shrimp, spice, and crisp veggies is irresistible, and the presentation makes it look like you’ve mastered restaurant-style plating at home.
Food should be fun, flavorful, and memorable, and this dish ticks every box. Whether you’re preparing it for yourself on a weekday afternoon or serving it as the star appetizer at your next dinner party, this Spicy Shrimp Stack is guaranteed to bring a little extra joy to the table.
Spicy Shrimp Stack
Ingredients
Method
- In a bowl, mix shrimp with kewpie mayo, Sriracha, and green onion.
- In another bowl, toss tomatoes, cucumber, red onion, cilantro, sesame oil, half the lime juice, and salt.
- Mash avocado lightly with the remaining lime juice and salt.
- Using a food ring, layer avocado on the bottom, shrimp in the middle, and salsa on top.
- Remove the ring carefully, then garnish with sesame seeds and microgreens. Serve immediately.
