Shrimp Stacks

I’ve been craving sushi lately, but was not in the mood to deal with rolling seaweed.  I remembered this awesome “tuna roll” I once had at a restaurant called Yardhouse, which was like a giant deconstructed spicy tuna sushi roll.  Imagine my surprise when this showed up at the table – definitely not what I expected when ordering a spicy tuna roll, to say the least.  Since it is summer and has been absolutely sweltering here in the northeast, I did not have the desire to cook something in the oven this week, so the idea for a deconstructed low carb spicy shrimp stack was born.

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I started by gathering my ingredients shown above.  I love purchasing pre-cooked shrimp from the store although they typically only last a few days in the fridge.  It makes cold dishes like this so much easier than purchasing raw or frozen shrimp.

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Next I roughly chopped florets off a head of cauliflower and placed them into my food processor.  I ground them down until they were a rice-like consistency, and then softened them in the microwave (no added water) for 3 minutes.

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While the riced cauliflower was still hot, I added the cream cheese and continuously stirred until the cream cheese melted into the cauliflower and began to clump together like sticky rice.  I added a little salt and pepper for seasoning, and then stuck the bowl in the fridge for 45 minuets to cool completely.

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I chopped each shrimp into 4 pieces.

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In a bowl I mixed the shrimp with two tablespoons of mayo and a teaspoon of sriracha and stirred until pink and all shrimp pieces were evenly coated before setting aside.

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I opened a ripe avocado, scooped out the flesh, added salt, and smashed it with a fork until it was slightly creamy and almost like guacamole, and then set it aside.

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The final prep step required peeling the cucumber, quartering it. and chopping it as shown above.

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Next came layering the stack.  I used an individual-sized ramekin for this, which I recommend, or any bowl that is the same width top to bottom.  The first layer at the bottom of the ramekin is the chopped cucumbers.  Layer 2 is the smashed avocado.  Next comes the spicy chopped shrimp.  The final layer is the sticky cauliflower rice.  It is imperative that you press down firmly on each layer, especially the cauliflower rice, so that they hold together.  I took my plate and put it on top of the ramekin face-down, then flipped the entire stack over so the ramekin was now upside down on the plate.  I gently tapped the bottom of the ramekin and slowly lifted it off the plate, and all layers stayed in tact.  The final step before service is to make an additional dollop of spicy mayo and top it with black and white sesame seeds for color and texture.  Although there are a few steps to putting this recipe together, it is worth the effort.  I love the crisp crunch of the cucumbers paired with the creamy avocado and spicy mayo.  It is a fantastic light summer lunch or dinner and it’s so nice to be able to have a delicious meal that requires zero cooking on the stove or in the oven.  I love the simple ingredients and how fresh and clean the final dish tastes.

Shrimp Stack

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 stacks

Serving Size: 1 stack

Shrimp Stack

Ingredients

  • 2c riced cauliflower
  • 2oz cream cheese
  • 8oz cooked shrimp
  • 1/2c chopped cucumber
  • 1 medium Hass avocado
  • 4tblsp mayo
  • 2tsp sriracha
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Roughly chop florets off the head of a cauliflower and turn into rice using a food processor, approximately 5-10 seconds.
  2. Microwave on high for 3 minutes until tender.
  3. While hot, stir in the cream cheese until cauliflower begins to clump like sticky rice. Season with salt and pepper and stick in the fridge for 45 minutes until completely cool.
  4. Chop each cooked shrimp into four pieces. Mix the shrimp with two tablespoons of mayo and one teaspoon of sriracha; set aside.
  5. Open the avocado, scoop out the flesh, season with salt, and mash with a fork; set aside.
  6. Peel and quarter the cucumber and then chop into small pieces; set aside.
  7. In an individual-size ramekin or bowl, layer half of each of the ingredients in the following order: cucumber pieces, smashed avocado, chopped shrimp, cauliflower rice.
  8. Press down firmly on each layer, place a plate on top, flip the stack over, tap the bottom of the ramekin, and slowly lift until the stack comes out cleanly on the plate.
  9. Mix two tablespoons of mayo and a teaspoon of sriracha together and split it between both stacks; top with black and white sesame seeds.

Nutrtional Information

Per serving: 528 calories, 14g total carbs, 6g net carbs, 43g fat, 33g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

Note 2: Remember this makes 2 stacks, so you should be using half of all the ingredients in each stack.

https://butterisnotacarb.com/shrimp-stack/

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12 Comments

  1. Hazel

    Dear Alison:
    That is one of the prettiest dishes I’ve seen in a long time, probably several years. Very eye-pleasing.

    It doesn’t hurt that its ingredients are several of my personal favorites…shrimp, mayonnaise, avocado, and cucumber. Last but not least, cauliflower is an incredible “work horse” in the low-carb world, I couldn’t get along without it.

    The stack idea is brilliant, making this edible composition the beauty it is.

    Brilliant! Five stars for this one.

  2. Jessica

    Ahhhh that tuna stack from YardHouse is AMAZING! I had it 2 years ago and I still think about it. Delicious and so so beautiful. This is a great idea to recreate it!

  3. Stacey C.

    This dish was exactly what I thought it would be. Wonderful flavors. It gives you a feeling like you are eating something “bad” when you are not. I found myself getting full before completing a whole serving. I was worried this might even kick me out of ketosis, but it did not. This dish is so simple to put together, looks appealing, and holds wonderful flavors.
    The only change I made was to add some Red Hot sauce (as I prefer a little more tang than Sriracha has).
    Thank you for this recipe — it is going to be used often.
    Stacey

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