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Baja Shrimp Stacks
These Baja Shrimp Stacks are super delicious, packed full of flavor and a great recipe to entertain with.
Servings: 2 people
Calories: 661kcal
Ingredients
- 1 lb shrimp
- 1/2 c soy sauce
- 2 TB brown sugar
- 1 tsp ground ginger
- 1 medium tomato thinly sliced
- 2 large avocados
- 1 red bell pepper thinly sliced2 cups jasmine rice
Instructions
- Prepare rice.
- Peel and de-vein shrimp, chop into bite-sized pieces. Add along with sliced red bell peppers to a lightly-oiled sauté pan on medium heat.
- Whisk together soy sauce, brown sugar, and powdered ginger to form the sauce. Add to sauté pan with shrimp and peppers.
- Cook shrimp about 8-10 minutes, stirring occasionally.
- 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 1/2 cup - 1 cup cooked rice (depending on the size of your bowl). You'll want to leave about 3/4 inch remaining for avocado and tomatoes. 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 cooking oil)
- 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. Gently press down to pack the ingredients together.
- 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.
Nutrition
Calories: 661kcal | Carbohydrates: 38g | Protein: 57g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 571mg | Sodium: 5025mg | Potassium: 1550mg | Fiber: 16g | Sugar: 18g | Vitamin A: 2670IU | Vitamin C: 113.8mg | Calcium: 381mg | Iron: 7.9mg
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