If you’re craving restaurant-level flavor and vibrant, eye-catching presentation without the fuss, look no further than these Spicy Shrimp Stacks with Mango Salsa. Picture pillowy beds of seasoned sticky rice, layers of creamy avocado, and plump, juicy shrimp, all topped with fresh mango salsa and a drizzle of spicy-sweet Bang Bang sauce. This dish isn’t just a meal, but an experience—colorful, bold, and guaranteed to impress anyone lucky enough to snag a bite. Whether you’re hosting friends, prepping a fancy-feeling weeknight dinner, or simply trying to shake up your usual seafood routine, Spicy Shrimp Stacks with Mango Salsa will fast become your new go-to!

Spicy Shrimp Stacks with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here—just a collection of straightforward ingredients, each playing a key part in the final flavor party. From the sweet, tangy bite of mango to the kick of Sriracha, every ingredient was made to shine in these Spicy Shrimp Stacks with Mango Salsa.

Frozen cooked shrimp (1 lb, defrosted and tails removed): The star of the show, providing a juicy, protein-packed bite.
Nori sheet (1-inch, seaweed): Adds an umami, ocean-inspired touch—look for it in the Asian foods section.
Wonton or tortilla strips (1 tbsp, for garnish): Brings the perfect crunch to every bite.
Sesame seeds (to garnish): Just a sprinkle gives visual appeal and a touch of nuttiness.
Light mayo (1/2 cup): The creamy base for your Bang Bang sauce—lightens things up without sacrificing flavor.
Sweet chili sauce (1 tbsp): A little sweet, a little spicy, and oh-so-addictive.
Sriracha (2 tsp): Kicks up the heat and brings balance to the rich mayo.
Avocado (1, mashed): Creamy, dreamy, and irresistible—makes the whole stack feel luxe.
Lime juice (2 tbsp, divided): Wakes everything up and keeps your avocado bright green.
Garlic (1 clove, minced): Adds savory depth and a little zing.
Salt (3/4 tsp, divided): Enhances every layer—don’t skip it!
Mango (1, diced): Sweet and juicy, it brings tropical freshness to the salsa.
Red pepper (1/4 cup, diced): A burst of color and crunch for your salsa.
Red onion (1/4 cup, diced): Adds bite and beautiful color contrast.
Cilantro (2 tbsp, chopped): The final fresh flourish in your salsa.
Sticky rice (1/2 cup dry): The comforting, substantial foundation for stacking.
Water (3/4 cup): For perfectly cooked rice.
Rice wine vinegar (2 tbsp): Lends tang and helps the rice stick together for gorgeous stacks.
Sugar (1 tbsp): A pinch of sweetness rounds out the rice seasoning.

How to Make Spicy Shrimp Stacks with Mango Salsa

Step 1: Prepare the Sticky Rice

Start by cooking the sticky rice: combine the rice and water in a rice cooker or saucepan and cook until all the liquid is absorbed. When it’s done, gently fold in the salt, rice wine vinegar, and sugar while the rice is still warm. Let it cool to room temperature, at least an hour. You can even make this part up to two days ahead—the flavors just get better.

Step 2: Mix Up Mango Salsa, Avocado, and Sauce

Meanwhile, prep your supporting cast. In one bowl, mash the avocado with a squeeze of lime, minced garlic, and a pinch of salt—think of it as a super simple, extra-bright guacamole. In a second bowl, toss together diced mango, red pepper, red onion, cilantro, lime juice, and a little salt to create your salsa. And in a third bowl, whisk together the mayo, sweet chili sauce, and sriracha for that crave-worthy Bang Bang drizzle.

Step 3: Assemble the Stacks

It’s time to layer! Take a one or two cup measuring cup—depending on whether you want generous main dish stacks or appetizer-size portions. Begin by adding a thin layer of mango salsa. Next, gently spread your mashed avocado over the salsa. Layer on the shrimp, then add strips of nori for a briny boost. Finish with a layer of cooled sticky rice on top.

Step 4: Unmold Your Creation

Here comes the fun part: press everything down firmly in the measuring cup, then run a knife around the edges to loosen. Place your serving plate upside down on top of the cup, flip everything over, then tap the cup so your Spicy Shrimp Stack pops out in one beautiful piece. Don’t worry if it’s not perfect—rustic stacks are just as delicious.

Step 5: Add the Crunch and Sauce

To make your Spicy Shrimp Stacks with Mango Salsa sing, pile on wonton or tortilla strips for irresistible crunch. Drizzle your Bang Bang sauce (snip a corner off a plastic bag for a squiggle worthy of a chef!) and finish with a sprinkle of sesame seeds. Get ready for a chorus of “Wow, did you seriously make this?”

How to Serve Spicy Shrimp Stacks with Mango Salsa

Garnishes

The magic is in the details: a final flourish of cilantro, extra sesame seeds, or a few more crunchy wonton strips keeps every bite layered and exciting. If you have leftover lime wedges, add those on the side for an extra zingy squeeze just before eating.

Side Dishes

Spicy Shrimp Stacks with Mango Salsa pair beautifully with light sides—think a crisp salad of cucumber and radish, or a citrus-dressed slaw. For a little more indulgence, serve with homemade miso soup or a simple edamame starter. These stacks are hearty on their own, so sides don’t need to be heavy.

Creative Ways to Present

Try assembling mini stacks in small ramekins for an elegant appetizer, or serve family-style by making one large stack and slicing it for everyone. For picnics, turn it into a deconstructed bowl: layer everything in a portable container for easy on-the-go Spicy Shrimp Stacks with Mango Salsa. However you plate it, you’ll wow your diners!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (although you might not!), store each component separately in airtight containers in the fridge. The salsa and avocado are best eaten fresh, but will keep for about a day, while the rice and shrimp can last up to two days. Assembled stacks tend to lose their neat appearance after day one but are still absolutely delicious.

Freezing

Freezing isn’t recommended for Spicy Shrimp Stacks with Mango Salsa, since the fresh ingredients like mango and avocado lose their texture, and the rice becomes gummy. If you must, you can freeze the cooked shrimp separately, but the rest is best made and eaten fresh for maximum flavor and crunch.

Reheating

These stacks taste their best chilled or at room temperature, but if you want to warm the rice or shrimp slightly, do so gently in the microwave in 15-second bursts. Don’t heat the avocado or salsa—their freshness is part of what makes Spicy Shrimp Stacks with Mango Salsa so irresistible!

FAQs

Can I use fresh shrimp instead of frozen?

Absolutely! Just cook and chill the shrimp before assembling the stacks. Fresh shrimp will give even more flavor and great texture.

Is there a substitute for nori if I can’t find it?

If you can’t find nori sheets, you can skip this ingredient or sub in very thin slices of cucumber for extra crunch and freshness. The stacks will still deliver amazing flavor without it.

Is Spicy Shrimp Stacks with Mango Salsa gluten free?

It easily can be—just make sure your wonton or tortilla strips are gluten free, as well as your sauces. Everything else in the recipe is naturally gluten free.

Can I make Spicy Shrimp Stacks with Mango Salsa ahead for a party?

You can prep all components a few hours before guests arrive and assemble just before serving for the best texture and vivid colors. The rice is especially good made a day ahead!

What if I’m not a fan of cilantro?

No problem—just leave the cilantro out of the salsa, or swap it for fresh parsley or scallions. You’ll still get a burst of herby brightness without the distinctive cilantro flavor.

Final Thoughts

I can’t think of a dish more fun to serve or more impressive to eat than these Spicy Shrimp Stacks with Mango Salsa. Give them a try, and I promise you’ll be hooked on the combination of creamy, crunchy, sweet, and spicy. Whether you’re cooking for yourself or sharing with loved ones, this is one recipe you’ll want to make on repeat!