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Avocado & Cucumber Shrimp Stack Recipe (with Video)

Fish, Intermediate, Pescatarian
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By
thebalancedfoodsblog

Discover our Avocado & Cucumber Shrimp Stack Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 10min | Cook 20min

Ingredients

Shrimp layer
- 0.5 lb frozen shrimp
- 3 Green onions
- 0.5 Kewpie mayo
- 1 tbsp Fish sauce
- 0.333 c agave syrup
- 1 tbsp Garlic powder
- 0.5 tbsp White pepper
- salt and pepper
Cucumber layer
- 1 tbsp Sesame oil
- 4 Persian cucumber
- 2 tbsp Rice wine vinegar
- 2 tbsp agave syrup
Avocado layer
- 2 Avocados, mashed
- 1 Lime juice
- salt and pepper
Rice layer
- 0.5 c jasmine rice
- Salt
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Directions

1. Cook rice according to package and add 2 tbsp of extra water so it is sticky.
2. Mash avocado, lime juice and salt and pepper and set aside.
3. Cut cucumber and mix with rice wine vinegar, sesame seed oil and agave syrup.
4. Place shrimp in boiling and salted water until pink.
5. Cut shrimp into bite size pieces and mix with white pepper, salt & pepper, garlic powder.
6. To the shrimp add, kewpie Mayo, agave syrup, green onion and fish sauce.
7. Layer in mold from bottom up: rice, cucumber salad, avocado, and shrimp.
8. Press gently and lift mold.
9. Garnish with black sesame seeds, Siracha and seaweed.

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