Mango Cucumber Shrimp Stack

Mango Cucumber Shrimp Stack

If you’re in the mood for sushi and don’t feel like shelling out the big bucks at a restaurant, this is a fabulous recipe to try at home. And it’s fancy too!

We looooooooove working with Pure Food Fish Market in Seattle because we get a whole shipment of super FRESH seafood overnighted to our doorstep in San Francisco and then we get to play in the kitchen! Buttery smoked salmon, jumbo shrimp, huge steaks of ahi, and gorgeous halibut was delivered to us this time around.

This one is our newest creations using simple, fresh ingredients and minimal cooking. It would also work great using canned or fresh cooked crab, or precooked mini shrimp you can find in the seafood section.

Go get ’em…

Ingredients:
Serves 2-3
1 ripe mango
1 jalapeño
¼ red onion
Handful of fresh cilantro
Juice of 1 lime
½ lb. jumbo shrimp (about 10 shrimp), peeled and cleaned
2 tsp. sesame oil
1 Tbs. rice vinegar, divided
1 cup cooked short grain brown rice or sweet brown rice
½ – ¾ cups diced cucumber
2 Tbs. sesame seeds or furikake

Ingredients for the dressing:
1 Tbs. sesame oil
1 Tbs. honey
Zest and juice of 1 lime
1/4 tsp. crushed ginger
Splash of tamari

Directions:
1) Whisk the dressing ingredients together and set aside.

2) Make the mango salsa. Cut the mango in half on either side of the center pit. Score a lattice into the flesh, being careful not to cut through the skin, and scoop out the meat with a spoon. Place in a small bowl. Remove the pith and seeds from the jalapeño and mince finely. Mince the onion and cilantro. Combine the mango pieces, jalapeño, red onion, cilantro, and lime juice together. Set aside.

3) Bring a pot of water to boil and drop in the shrimp. Let simmer for 2 minutes, then drain the water. Chop the shrimp into ½ inch pieces, then toss with 1/2 Tbs. sesame oil and rice vinegar.

4) Combine the cooked brown rice with the other 1/2 Tbs. of rice vinegar.

5) Using a 2 cup cylinder or dry measuring cup (or other similar container), begin layering: mango salsa, cucumbers, shrimp, then rice.  Press down firmly.

6) Put a plate on the top of the cylinder,flip over, and lightly tap the bottom so it begins to loosen up. Pull off the cylinder. Pour some of the dressing over, and sprinkle with sesame seeds and fresh cilantro. Repeat with the remaining ingredients.

Recipe notes:
• Furikake is a Japanese seasoning made with sesame seeds, sea salt, and seaweed. It’s a great (lower-sodium) condiment to use on roasted veggies, in miso soup, or on popcorn to name a few. Find it at many natural food stores, Asian markets, or online. 

• Sweet brown rice is a short grain rice that has a thicker consistency, making this recipe easier to assemble because the rice will stick together. 

• Many stores (like Whole Foods) sell pre made mango salsa. 

• Trader Joe’s sells frozen pre-cooked brown rice, so you can check that off your to-do list if you don’t feel like taking the extra step and cooking your own. 


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