Ok, so THIS is my new favorite recipe!! I’ve been hooked since the first time my husband made these Baja Shrimp Stacks — they are simply amazing!! I’m thrilled to partner with Minute® Ready to Serve Rice to bring you some brand new photos of our go-to dish.
This is the perfect meal to make for guests — it’s sure to WOW ’em! These Baja Shrimp Stacks are impressive to look at, but actually quite easy to make.
I love that these shrimp stacks are light and nutritious, and still of the most flavorful dishes I’ve ever tasted. Seriously, they are that good!
I’m sure my husband would like to keep this his “secret” recipe, but it is too good not to share! So I am sharing it with you my friends…enjoy! 🙂
(A printable version of the recipe is at the bottom of the post.)
- 1lb shrimp
- 1/2c soy sauce
- 2 TB brown sugar
- 1 tsp ground ginger
- 1 medium tomato, thinly sliced OR 1 medium cucumber, chopped
- 2 large avocados
- 1 red bell pepper, thinly sliced
- 2 Minute® Ready to Serve Rice single serve cups (we used White Rice variety, but the Ready to Serve cups also come in delicious Brown & Quinoa and Basmati varieties)
(Makes 2 Baja Shrimp Stacks)
How to make Baja Shrimp Stacks
STEP ONE: Prepare rice — this step is a breeze with Minute® Ready to Serve Rice single-serve cups! Simply pop in the microwave and they’re ready in 60 seconds! I also love that I don’t have to worry about measuring since they’re already perfectly pre-portioned.
STEP TWO: Peel and de-vein shrimp. You may chop into bite-sized pieces or leave whole, depending on preference. Add shrimp along with sliced red bell peppers to a lightly-oiled sauté pan on medium heat.
STEP THREE: In a small mixing bowl, whisk together soy sauce, brown sugar, and powdered ginger to form the sauce. Add to sauté pan with shrimp and peppers.
STEP FOUR: Cook shrimp and peppers in sauce for about 8-10 minutes, stirring occasionally.
STEP FIVE: Use a soup bowl/cup to build your Baja Shrimp Stacks. Start by covering the bottom of the bowl with cooked shrimp and peppers (about 1 inch deep). The next layer is the Minute® Ready to Serve Rice single-serve cup (remove rice from plastic container in which it is cooked).
You’ll want to leave about 3/4 inch remaining for avocado and tomatoes (or cucumbers). Use your fingers or a spoon to pack down the ingredients so they will hold their shape when you flip the bowl over later.
TIP: To keep ingredients from sticking to the sides/bottom of the bowl, coat the bowl with a thin layer of oil (coconut, sesame, or vegetable oil would all work well and taste fantastic!)
STEP SIX: Remove avocado flesh from skins and scoop into a small mixing bowl. Using a fork, rough chop as if you were making a chunky guacamole. This is the next layer of the Baja Shrimp Stack. Finally, top the bowl with 2 tomato slices (or chopped cucumbers). Gently press down to pack the ingredients together.
STEP SEVEN: Flip bowl over onto a plate and slowly wiggle to release the Baja Shrimp stack. Top with a drizzle of ranch dressing (or a mixture of sour cream and chopped cilantro) and Sriracha. You can even sprinkle on some chopped green onions for an extra pop!
>>CLICK HERE for a printable version of this Baja Shrimp Stacks recipe<<
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This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice; all opinions are 100% mine. Read my full disclosure policy here.
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