Mango Cucumber Shrimp Stack
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Mango Cucumber Shrimp Stack
- lunch
- appetizer
- 2-3 servings
- 20 minutes
Recipe by 10 Day Health Challenge.
Ingredients
- 1 ripe mango
- 1 jalapeno
- ¼ red onion
- Handful of fresh cilantro
- Juice of 1 lime
- ½ lb. jumbo shrimp (about 10 shrimp), peeled and cleaned
- 1 cup cooked short grain brown rice or sweet brown rice
- 2 t sesame oil
- 1 T rice vinegar
- ½ - ¾ cups diced cucumber
- 2 Tbs. sesame seeds
Directions
- 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 jalapeno and mince finely. Mince the onion and cilantro.
- Combine the mango pieces, jalapeno, red onion, cilantro, and lime juice together. Set aside.
- 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, toss the shrimp with 2 t of sesame oil and 2 t of rice wine or Mirin vinegar.
- Combine the cooked brown rice and rice vinegar.
- 2 cup cylinder or dry measuring cup (or other similar container), begin layers: mango salsa, cucumbers, shrimp, and rice. Press down firmly.
- 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 over the dressing, and sprinkle with sesame seeds and fresh cilantro. Repeat with the remaining ingredients.
Serves 2-3
Recipe by 10 Day Health Challenge.
