Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
Easy Spicy Shrimp Sushi Stacks ready in 20 minutes. After making this many times, I discovered the trick to crispy, golden shrimp every time. The creamy avocado and fresh cucumber make these stacks irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Meal Prep Farro Salad with Roasted Summer Vegetables and Easy Garlic Butter Steak Bites with Potatoes Recipe.
Why This Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes Is Pure Comfort
- Crispy, golden shrimp with a perfect spicy kick
- Creamy avocado and fresh cucumber for a refreshing contrast
- Ready in just 20 minutes for an easy, impressive appetizer
- Better than takeout and perfect for any occasion
What You'll Need for Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb large shrimp, peeled and deveined
- 1 ripe avocado
- 1 cucumber
- 4 sheets nori
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp mayonnaise
- 2 tbsp Sriracha (or to taste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- Optional: Sesame seeds
- Optional: Chopped green onions
- Optional: Sriracha, for serving
đź“ť Ingredient Notes
- Shrimp: Frozen shrimp works great. Thaw and pat dry before using.
- Nori: You can find nori sheets at most grocery stores or online.
đź›’ Tools & Equipment I Recommend
- Sushi Mat — Makes rolling sushi easy and neat. Pays for itself vs takeout. → See on Amazon
- Sharp Knife — Cuts through shrimp and vegetables like butter. Essential for clean slices. → See on Amazon
How to Make Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
- Prepare the shrimp: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Add shrimp and toss to coat evenly.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add oil and once hot, add the shrimp. Cook for 2-3 minutes on each side or until golden and crispy. Remove from heat and set aside.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, and rice vinegar. Taste and adjust seasoning if needed.
- Prepare the vegetables: Thinly slice the cucumber and avocado. Set aside.
- Assemble the sushi stacks: Cut each nori sheet in half. Spread a thin layer of the spicy mayo sauce on each half. Layer with cooked shrimp, avocado slices, and cucumber slices. Drizzle with more sauce, if desired. Sprinkle with sesame seeds and chopped green onions. Serve immediately with additional Sriracha, if desired.
Cook's Tips for Perfect Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
- : To prevent soggy shrimp, make sure they're patted dry before coating and cooking.
- Common mistake and fix: If your shrimp are overcooked, try cooking them in batches and reducing the heat to medium. Undercooked shrimp can be returned to the skillet and cooked for an additional 1-2 minutes.
- : For a lighter version, you can use Greek yogurt instead of mayonnaise in the spicy sauce.
- : To make ahead, prepare the shrimp and vegetables separately. Store in the fridge until ready to assemble.
Storing & Reheating Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: Shrimp and vegetables can be prepared up to 1 day ahead. Assemble just before serving.
Freezing Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through. Note that this may make the shrimp soggy.
Recipe Notes
- Chef tip: For a spicier version, add more cayenne pepper or Sriracha to taste.
- Best substitution: You can substitute the shrimp with cooked chicken or tofu for a different twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your nori sheets are cracking, try wetting them slightly before using. If your sushi stacks are falling apart, try using less sauce or rolling them more tightly.
Want to level up this recipe?
High-quality Sriracha — Makes a world of difference in this dish. Worth the investment for authentic flavor. → Check price on Amazon
Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 ripe avocado
- 1 cucumber
- 4 sheets nori
Seasonings
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp mayonnaise
- 2 tbsp Sriracha (or to taste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Optional Toppings
- Sesame seeds
- Chopped green onions
- Sriracha, for serving
Instructions
- Prepare the shrimp: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Add shrimp and toss to coat evenly.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add oil and once hot, add the shrimp. Cook for 2-3 minutes on each side or until golden and crispy. Remove from heat and set aside.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, and rice vinegar. Taste and adjust seasoning if needed.
- Prepare the vegetables: Thinly slice the cucumber and avocado. Set aside.
- Assemble the sushi stacks: Cut each nori sheet in half. Spread a thin layer of the spicy mayo sauce on each half. Layer with cooked shrimp, avocado slices, and cucumber slices. Drizzle with more sauce, if desired. Sprinkle with sesame seeds and chopped green onions. Serve immediately with additional Sriracha, if desired.
Notes
- Chef tip: For a spicier version, add more cayenne pepper or Sriracha to taste.
- Best substitution: You can substitute the shrimp with cooked chicken or tofu for a different twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your nori sheets are cracking, try wetting them slightly before using. If your sushi stacks are falling apart, try using less sauce or rolling them more tightly.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through. Note that this may make the shrimp soggy.
- Make ahead: Shrimp and vegetables can be prepared up to 1 day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 24g
- Fat: 14g
- Carbs: 17g
- Fiber: 4g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 170mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes FAQs
Yes, see storage notes for make-ahead tips.
Try cooking them in batches and reducing the heat to medium. Undercooked shrimp can be returned to the skillet and cooked for an additional 1-2 minutes.
Yes, cook the shrimp at 400°F (200°C) for 5-7 minutes or until golden and crispy. Assemble as directed.
You can substitute the shrimp with cooked chicken or tofu for a different twist.
Try wetting them slightly before using.
A Warm Final Note
I can’t wait for you to try Easy Spicy Shrimp Sushi Stacks Ready in 20 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
