I can’t get enough of this shrimp stack. Isn’t it pretty?! It really makes you look like you’ve got some impressive kitchen skills but really couldn’t be any easier. It’s a perfect dish for entertaining but could also easily fit in to your weeknight meal rotation.
I’m always so impressed when I see these stack-type dishes at restaurants. I know it all ends up in the same place, but sometimes a little presentation can really add a lot to the overall enjoyment of the eating experience. I couldn’t believe how easy it could be to replicate this look at home with one simple tool… a measuring cup! I was so exited when I came across this method.
I know, I’m easily amused when it comes to finding new kitchen tricks.
I have a feeling there will be a lot more stack creations coming soon. I think next I might try a more tropical version of this, maybe with a mango or pineapple salsa stacked in there somewhere. YUM!
This simple version was so good though, I’ve made it a few times since first coming up with the recipe. And I can honeslty say that the kale salad is equally as delicious as the rest of the dish. I’ve always loved the green salads when I go to sushi restaurants, there’s something a bit different to them and I think the combination of the soy and th rice wine vinegar are the perfect tangy, salty combo to bring out all of the flavors of the dish. Again…this dressing is extremely simple and can be thrown together in seconds. Sometimes I make a batch of it to have on hand for the week.
Time to eat!
Use a measuring cup for a quick hack to fancy up this dish, or just pile everything into a bowl, buddha bowl style and enjoy! The tangy asian dressing is the perfect compliment to creamy avocado, baby kale and shirmp!
- 1 1/2 cups brown rice, cooked (1/2 cup raw)
- 1 large avocado or 2 small ones
- 1/2 of a small jalapeno, chopped (remove seeds if you dont want it spicy)
- 1 tsp avocado oil
- 1 clove of garlic, minced
- 300g bag of raw, peeled and deveined shrimp
- 8 cups of baby kale from a ready to eat bin (or wash and cut up a bunch of kale)
- 1 tsp soy sauce
- 1 tbsp olive oil
- 1 tbsp rice wine vinegar
- Cook rice according to package directions, leaving out salt and oil.
- While rice is cooking, prep the rest of the ingredients. In a small bowl, mash the avocado and add the diced jalapano. Set aside.
- Combine salad dressing ingredients and set aside.
- Heat oil in medium sized frying pan over medium-high heat for about 30 seconds. Add the garlic and stir until it becomes fragrant, 1-2 minutes.
- Add the sprimp and reduce heat to medium. Cook until shrimp is pink and no grey remains, stirring it to make sure it cooks evenly, about 2-3 minutes. Shrimp will be opaque once cooked. Remove from heat and set aside.
- In a medium sized mixing bowl, combine kale and dressing and toss until evenly coated. Plate the salad
- In a 1 cup measuring cup, place 1/4 of the shrimp in the bottom, next, layer 1/4 of the avocado mixture, followed by 1/4 of the rice. Press down on the rice to tightly pack the measuring cup. Carefull flip the measuring cup upside down, over top of the kale salad and lift gently to reveal a perfectly packed shrimp stack, you may need to tap gently on the bottom of the cup if it’s a bit stuck!
- Repeat step 7 three more times with remaining ingredients.
If you like a bit of extra spics, try mixing 1/3 cup of 0% plain greek yogurt with 1 Tbsp. Sriracha sauce for a creamy spicy “mayo” type sauce to add on top.
For additional flavor and health benefits, sprinkle with furikake (seaweed and sesame seed seasoning blend) or crumpled sheets of nori (seaweed). Seaweed is rich in minerals and antioxidants and adds a nice health boost to your diet.
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian Inspired
Keywords: meal prep, quick, weeknight meal