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  • Sara Carr Fitness

California Shrimp Stack


1 bag Trader Joe's frozen rice (I used jasmine)

85g Trader Joe's frozen cooked shrimp

1 Tbsp rice wine vinegar

1/4 of an English cucumber, peeled and diced

50g avocado, diced

1 Tbsp mayo

1 tsp sriracha

1 tsp low sodium soy sauce

Sesame seeds


  1. Microwave rice for 3 minutes on high heat

  2. While rice is cooking, put shrimp in a colander and run cool water over until thawed. Once thawed, dice into small pieces

  3. Remove rice from microwave and put in a bowl. Add rice wine vinegar and stir to combine well

  4. In a large mug, layer your ingredients. Put diced cucumber in, then avocado, then shrimp, then1/2 cup of the cooked rice. Put remaining rice in Tupperware and refrigerate for up to 5 days

  5. Tip mug over onto a plate. Gently tap the bottom of the mug to release your shrimp stack

  6. Mix mayo and sriracha together and drizzle on top of the shrimp stack

  7. Top with soy sauce and sesame seeds

Total time- 9:34


Protein- 15g

Fat- 18g

Carbs- 30g

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