5SmartPts

SPICY CALIFORNIA SHRIMP STACK

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INGREDIENTS:

  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 tablespoons rice vinegar
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce

DIRECTIONS:

  1. Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.
  2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
  4.  Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
  5.  Repeat with remaining ingredients.

[irp posts=”17861″ name=”One Pot Coconut Curry Shrimp”]

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NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 stack

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 6
  • Calories: 225 calories
  • Total Fat: 11g
  • Saturated Fat: g
  • Cholesterol: 73mg
  • Sodium: 662mg
  • Carbohydrates: 23g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 10g

 

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