I've been dying to share this recipe for so long! It's right up my alley too, easy gourmet, fast, low cal, and chic! I absolutely love Gina Homolka from Skinny Taste. Her recipes are always my favorite and this is no exception. .
Spicy California Shrimp Stack
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 reduced-sodium soy sauce
4 teaspoons mayonnaise
1 teaspoon Siracha sauce
Cook the rice and then add in rice vinegar. Evenly spread the rice on a pan to cool. Cut the shrimp into once inch cubes, then combine cucumber and chives. In a different bowl combine mayo and Siracha.
Spray a 1 cup measuring cup with oil, layer 1/4 cup cucumber
Two teaspoon avocado
1/4 cup of shrimp
and 1/3 cup rice
Carefully turn the cup upside down. If you like sesame seeds (I don't) sprinkle them then drizzle with soy sauce and mayo mix and soy sauce.
This makes for the perfect dish for a dinner party or after a long day of work throwing together for a healthy, delicious dinner.
This dish is only 225 calories per stack. So enjoy!
Have an awesome Thursday! We are so close to the weekend!
xoxo
