Recipe: Spicy California Shrimp Stack - Cincinnati News, FOX19-WXIX TV

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Recipe: Spicy California Shrimp Stack

FOX19 -

Suburban Chef Barbie Hahn says she’s obsessed with Trader Joe's frozen brown rice, she adds it's a great short cut for busy weeknights and the texture is perfect. Her Spicy California Shrimp Stack is made using their rice and it came together in less than 15 minutes. If you make the rice yourself, it's best to use short grain rice like you get from most Asian restaurants, the sticky texture is perfect.

This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna!

Spicy California Shrimp Stack

Servings: 4 • Size: 1 stack • Points+: 6 pt • Smart Points: 5

Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g

Sodium: 662 mg • Cholesterol: 73 mg 


  • 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

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