Spicy California Shrimp Stack

Recipe Introduction

Quick Hook

Spicy California Shrimp Stack is my go-to summer showstopper. It pairs lime sriracha shrimp with creamy avocado corn slaw. Oh my gosh, the contrast of hot shrimp and cool avocado is addicting.

Fun fact: shrimp is the most eaten seafood in the US. That blew my mind first time I read it. Makes sense when dishes like this exist.

Brief Overview

This dish channels California cuisine. It celebrates fresh produce and bold citrus notes.
Difficulty sits at medium. Total time is 30 40 minutes , including a short chill.

It makes four appetizer stacks or two light mains. Serve with extra lime wedges and crispy tostadas.

Main Benefits

Top health perk is lean protein from shrimp. Avocado adds heart healthy fats and fiber. The plate feels indulgent, yet balanced.

Perfect for summer parties and easy dinner impressing. Honestly, it’s a great small plates dish for friends. Guests love the layered presentation of this Layered Shrimp Appetizer.

What makes it special is the texture play. Warm pan-seared shrimp meet creamy Avocado Corn Slaw and crunchy tostada. The spicy lime finish keeps it lively think Lime Sriracha Shrimp vibes.

I’ll be real. My first tries overcooked the shrimp. Lesson learned: pull them at 145° F / 63° C . They keep cooking off the heat. That tip saved many dinners.

If you want Easy Shrimp swaps, try pan-seared shrimp or even a Tempura twist. For vegetarian readers, check Receitas Vegetarianas ideas like grilled tofu or corn forward stacks.

You can also serve it as a Pan-seared Shrimp Appetizer or as a Tostada Shrimp Stack.

Curious about How To Cook Shrimp for this recipe? Keep the marinade short. Sear fast. Assemble quickly so the tostada stays crisp.

Next up, ingredients laid out in order. I’ll show exact amounts and a few tricks for neat stacking.

Ingredients & Equipment

A quick hook: A favorite saying from Alice Waters Balance is everything. That’s the vibe here. This is my take on the Spicy California Shrimp Stack. It’s bright, handheld, and fun.

Main Ingredients (grouped by stage)

For the shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) lime juice (fresh)
• 1 tsp (5 ml) soy sauce or tamari
• 1 tbsp (15 g) Sriracha
• 1/2 tsp (2.5 g) smoked paprika
• 1/2 tsp (2.5 g) kosher salt
• 1/4 tsp (1.5 g) black pepper

For the avocado layer

• 2 ripe avocados (about 300 g flesh)
• 1 tbsp (15 ml) lime juice
• 1/2 tsp (2.5 g) kosher salt
• 1 tbsp (15 ml) chopped cilantro
• Optional 1 tsp (5 ml) honey

For the citrus corn slaw

• 1 cup (150 g) corn kernels
• 1/2 small red onion (about 50 g )
• 1 small jalapeño, seeded
• 1/2 red bell pepper (about 60 g )
• Zest and juice of 1 lime
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) cilantro
• Salt and pepper, about 1/2 tsp salt

Finishing mayo and assembly

• 1/3 cup (80 g) mayonnaise
• 1 2 tsp (5 10 g) Sriracha
• 1 tsp (5 ml) lime juice
• 8 small tostada rounds or 4 8 butter lettuce leaves
• 2 tbsp (30 g) microgreens

Seasoning Notes

Essential combo: lime, Sriracha, and smoked paprika. It gives tang, heat, and smoke. Add a splash of soy for umami.

For aromatics, cilantro and lime zest wake things up. Want milder heat? Use 1/2 tbsp (7.5 g) Sriracha and finish with a drizzle.

Swap Sriracha for gochujang or a serrano mash. For vegetarian swaps, see Receitas Vegetarianas ideas like grilled tofu.

Equipment Needed

Essential: large skillet, mixing bowls, chef’s knife, cutting board, spatula. Optional but helpful: ring mold 2.5 3 inch / 6 8 cm .

Household alternatives: use a clean coffee tin for a mold. A cast iron pan works great for a Pan-seared Shrimp Appetizer finish.

Remember shrimp must reach 145° F / 63° C for safety.

Oh my gosh, I once stacked these and watched the bottom tostada snap. Learned to toast them first. Try it. You’ll thank me.

Cooking Method

Oh my gosh, this Spicy California Shrimp Stack is a crowd pleaser. Shrimp is America’s most eaten seafood. That hooks people. I learned this after burning shrimp at a summer BBQ. Never again.

Prep Steps

Do your mise en place. Peel and devein 1 lb (450 g) shrimp. Chop avocado, cilantro, corn, peppers. Measure sauces. Lay out bowls and pans.

Time saver tip: make the Avocado Corn Slaw ahead. It gets brighter after resting. Marinate shrimp only 5– 10 minutes . Too long and the acid firms the shrimp.

Safety reminder: wash hands after handling raw shrimp. Avoid cross contamination. Cook to internal temp 145° F / 63° C .

step-by-step Process

1. Mix olive oil, lime, soy, Sriracha, paprika, salt. Toss shrimp to coat. Rest 5– 10 minutes .
2. Mash avocados with lime, salt, cilantro. Keep slightly chunky.
3. Combine corn, red onion, jalapeño, bell pepper, lime zest and juice. Chill slaw briefly.
4. Heat skillet over medium high. Add shrimp in one layer. Sear 1.5– 2 minutes per side .
5. Whisk mayo, Sriracha and lime for spicy lime mayo. Adjust heat.
6. Stack: toast tostada, press avocado, add slaw, top with 3 4 shrimp. Drizzle mayo. Lift ring mold.

Visual cues matter. Shrimp should be opaque and coral. They should feel firm. Avocado must stay vivid green. The tostada must remain crisp.

Critical temps: shrimp reach 145° F / 63° C . Cook time is 5– 8 minutes total . Prep time is 20 minutes .

Pro Tips

Use a chilled ring mold for tight stacks. Press gently. Toast tostadas to prevent soggy bites.

Expert trick: sear shrimp in a hot, dry pan. It caramelizes quickly. Rest shrimp briefly off heat. They finish cooking gently.

Common mistakes: overcooking shrimp. Over marinating in lime. Soggy tostadas from wet slaw. Avoid all three.

make-ahead options: slaw and mayo up to 24 hours ahead. Mash avocados right before serving. The dish pairs with Lime Sriracha Shrimp flavor and works like a Pan-seared Shrimp Appetizer or a playful Tostada Shrimp Stack .

Honestly, it’s my go-to for summer guests.

Serving suggestions for the Spicy California Shrimp Stack

Oh my gosh, this is a showstopper. Plate each Layered Shrimp Appetizer on a warm, simple white plate. Use a chilled ring mold for tidy stacks.

Top with microgreens and thin radish slices.

Pair it with a crisp Sauvignon Blanc. Or try a citrusy margarita. For a casual bash, serve with grilled street corn.

I once served this with a simple Avocado Corn Slaw and people lost their minds. Shrimp lovers ask for seconds.

Storage tips

Leftovers chill well. Store components separately. Keep avocado mashed in an airtight container. Add plastic wrap directly on the surface.

Refrigerate for up to 48 hours . Do not refrigerate assembled stacks. Crunch will go soggy.

Freezing isn’t great for the avocado or tostadas. You can freeze cooked shrimp though. Freeze cooked shrimp in a sealed bag for up to 2 months. Thaw overnight in the fridge.

To reheat, warm shrimp gently in a skillet. Heat for 1– 2 minutes just until warm. Don’t overcook. Shrimp finish chewy fast.

Easy variations and swaps

Want a veg option? Try firm grilled tofu or tempeh. That’s a quick Receitas Vegetarianas twist. For a lighter stack, use butter lettuce instead of chips.

Make it Baja style with crema and pickled onions. Or add diced mango for tropical vibes. Swap Sriracha for a chili paste if you like depth.

My twist uses a touch more lime in the Lime Sriracha Shrimp mix.

Nutrition basics and benefits

Shrimp is the most eaten seafood in the US. It’s lean and protein rich. One appetizer stack gives about 22 g protein . It also offers vitamin E and healthy fats from avocado.

This is a great protein + veg combo. The corn adds fiber. Lime brightens absorption of nutrients. Honestly, it feels indulgent but still light.

I’ve learned one hard lesson. Never overcook shrimp. Sear them 1.5– 2 minutes per side until opaque. Pull at internal temp 145° F / 63° C . That’s the sweet spot.

Conclusion This Spicy California Shrimp Stack is bold and easy. It’s fun to assemble. Try it at your next summer party. You’ll impress friends, I promise.