These Baja Shrimp Stacks are super delicious, packed full of flavor and a great recipe to entertain with.
Course Appetizer, Main Course
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stacey aka the Soccer Mom
1medium tomatothinly sliced
1red bell pepperthinly sliced2 cups jasmine 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.