Ingredients:

  • 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails removed
  • 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 (or other chili sauce) — adjust to taste
  • 1/2 tsp (2.5 g) smoked paprika
  • 1/2 tsp (2.5 g) kosher salt
  • 1/4 tsp (1.5 g) black pepper
  • 2 ripe but firm avocados (about 300 g total flesh)
  • 1 tbsp (15 ml) lime juice
  • 1/2 tsp (2.5 g) kosher salt
  • 1 tbsp (15 ml) finely chopped cilantro
  • 1 tsp (5 ml) honey or agave (optional)
  • 1 cup (150 g) fresh or thawed/frozen corn kernels
  • 1/2 small red onion, finely diced (about 50 g)
  • 1 small jalapeño, seeded and finely diced (optional)
  • 1/2 red bell pepper, finely diced (about 60 g)
  • Zest and juice of 1 lime
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) chopped cilantro
  • Salt and pepper to taste (approx. 1/2 tsp salt)
  • 1/3 cup (80 g) mayonnaise (or 3 tbsp Greek yogurt + 1.5 tbsp mayo)
  • 1–2 tsp (5–10 g) Sriracha (to taste)
  • 1 tsp (5 ml) lime juice
  • Pinch of salt
  • 8 small tostada rounds or 8–12 sturdy tortilla chips (or 4–8 butter lettuce leaves)
  • 2 tbsp (30 g) microgreens or cilantro leaves
  • 1 tbsp (15 g) thinly sliced radish (optional)
  • Lime wedges, for serving

Instructions:

  1. Marinate the shrimp: combine olive oil, lime juice, soy sauce, Sriracha, smoked paprika, salt and pepper in a bowl; toss shrimp to coat and let sit 5–10 minutes, avoiding over-marinating.
  2. Prepare the avocado layer: halve and pit avocados, scoop flesh into a bowl and mash lightly with lime juice, salt, chopped cilantro and optional honey, keeping the mixture slightly chunky.
  3. Make the citrus–corn slaw: if using raw corn, cut kernels off the cob (or thaw frozen corn); mix corn, red onion, jalapeño, bell pepper, lime zest and juice, olive oil and cilantro, then season with salt and pepper and chill briefly if desired.
  4. Cook the shrimp: heat a skillet over medium-high, add marinated shrimp in a single layer and sear 1.5–2 minutes per side until opaque and firm (about 145°F / 63°C internal); remove and keep warm.
  5. Make the spicy lime mayo: whisk together mayonnaise (or yogurt mix), Sriracha, lime juice and a pinch of salt; adjust heat and seasoning to taste.
  6. Assemble the stacks: place a ring mold on a serving plate or work freehand; layer a small tostada or smear of avocado to anchor, spoon avocado into the mold and press gently (about 1–1.5 in / 2.5–4 cm high), add 1–1.5 tbsp citrus–corn slaw, top with 3–4 shrimp, drizzle spicy lime mayo and garnish with microgreens, radish slices and a lime wedge; lift mold carefully and serve immediately.
  7. Final cues: shrimp should be opaque and firm, avocado vibrant green, and the stack should hold shape with the tostada remaining crisp.