Calling all sushi lovers on a ketogenic diet! If you feel like you have been missing out on your favorite rolls, look no further. This spicy California shrimp stack is loaded with fresh flavors and textures that will satisfy even the strongest sushi craving. It is loaded with healthy fats, lean protein, and bursting with vibrant flavors.
Spicy California Shrimp Stack Ingredients
- Riced Cauliflower: The perfect low carb replacement for traditional white rice. It is rich in nutrients, contains antioxidants and phytonutrients, and is a great source of fiber to aid in weight loss and digestion.
- Shrimp: This shellfish is a wonderful source of lean protein, but low in calories. Shrimp is also rich in selenium and vitamin B12.
- Avocado: A powerhouse for nutrition. Avocados are loaded with healthy fats, fiber, and contain a wide variety of nutrients such as vitamin C, vitamin E, vitamin K, magnesium, and potassium.
- Mayonnaise: Not only is mayo loaded with omega 3 and omega 6 fats, but it also rich vitamin E.
- Sriracha: This is great way to add some heat to your recipes and sauces. It has a tangy sweet taste with a hint of garlic.
- Lime: Citrus juice brightens up any dish and helps bring all of the flavors together.
Spicy California Shrimp Stack
- Total Time: 15 minutes
- Yield: 4 servings 1x
- 1–1/3 cup rice cauliflower (frozen and thawed)
- 1 tablespoon avocado oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons diced red onion
- 8 ounces shrimp (cooked, cooled, and cut into small pieces)
- 1 lime (juice reserved)
- 1 cup diced cucumber
- 1 avocado
- 2 tablespoon mayonnaise
- 1/2 to 1 teaspoon sriracha
- 4 tablespoons coconut aminos
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sesame seeds
- Add avocado oil and riced cauliflower to a small skillet set over medium heat. Cook for 5-6 minutes until tender. Remove from heat and place in the fridge for 20 minutes to cool completely. Once cooled, stir in rice wine vinegar, 1/4 teaspoon salt, and a pinch of pepper. Gently toss to combine.
- In a medium sized bowl, combine mayonnaise, sriracha, 1/4 teaspoon salt, and a pinch of pepper. Whisk until smooth. Adjust seasoning to taste. Add cut shrimp and toss to coat.
- In another small bowl, mash avocado with 1/4 teaspoon salt and a pinch of pepper. Add lime juice and red onion, mix well.
- Using a ring mold or 1-cup measuring cup (flat bottom), begin layering your spicy California shrimp stack. Start by adding a small layer of diced cucumbers, then add mashed avocado. Add shrimp mixture and press to flatten in mold/measuring cup. Add riced cauliflower and press down firmly to pack ingredients.
- Carefully remove ring mold or turn the measuring cup upside down to release your stack. You may need to tap cup onto your plate to release. Add extra sriracha mayo, sesame seeds, and coconut aminos if desired.
- Serving Size: 1 stack
- Calories: 277
- Fat: 22 g
- Carbohydrates: 6 g(Net Carbs: 4 g)
- Fiber: 4 g
- Protein: 16 g
Keywords: spicy california shrimp stack
Spicy California Shrimp Stack FAQs
Is this shrimp stack recipe keto-friendly?
Yes! Every ingredient in this recipe is low carb and keto-friendly. This shrimp stack is also filled with healthy fats, lean protein, and tons of flavor. It is light and refreshing, perfect for a show stopping appetizer or Summer BBQ side dish.
What sauce can I use for this shrimp stack recipe?
Mayonnaise and sriracha have quickly become one of the most popular sauces, especially for all things seafood. It’s easy to make, versatile, and perfect to use as a condiment for a variety of dishes. You can also easily adjust the sauce to accommodate your heat preference. An addition of lemon or lime juice gives the sauce a great tangy flavor and can be used to thin the sauce out if needed.
I’m allergic to shellfish, is there a replacement I could use?
Sushi grade ahi tuna or salmon would be fantastic in this sushi stack recipe. Simply sear your fish on both sides for 2-3 minutes and cut into small pieces.
Should this be served cold or heated?
This shrimp and avocado stack should absolutely be served cold! Heat will cause the tower to get mushy and fall apart. Once prepared, you can keep them in the fridge to ensure they stay in their proper shape.