Keto Shrimp “Rice” Cucumber Salad Stack with Spicy Mayo

Background: The Keto Shrimp Rice Stack would be a great date night meal with someone special. Pair it with the Autumn Evening drink which compliments the shrimp to perfection.

Spicy Mayo

• 1/4 cup mayo
• 1 tablespoon sriracha, adapt to taste
• 1 tablespoon lime juice

Shrimp Stack

• Sesame Oil
• 16 ounce bag fresh riced cauliflower
• 10-16 raw shrimp, thawed, cleaned, and deveined (I like Pink Key West at Whole Foods)
• 1 large ripe avocado
• 1 cup good white wine
• 2-4 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, adapt to taste

Cucumber and Dressing

• 1/2 large English cucumber, diced small, set aside in a small bowl
• 1-2 tablespoons Swerve Brown Sugar
• 3 tablespoons rice wine vinegar
• 1-2 tablespoons sesame oil
• Salt and Pepper to taste

Instructions for Spicy Mayo and Shrimp Stack

1. Place all ingredients for spicy mayo in a small dish and whisk until smooth and set aside.
2. For the shrimp stack, place enough sesame oil to partially cover the bottom of the large skillet and heat on medium.
3. Add cauliflower rice and white wine to the skillet and cook until tender.
4. Stir in salt, black pepper, and soy sauce. Cover skillet to speed cooking. Cook until liquid is all but evaporated but not dry. Taste and adjust seasoning as desired. Turn off heat.
5. Place raw shrimp on top of cauliflower rice, leaving space between each. Cover skillet for 5 minutes, turn each shrimp over and cover again for another 2 minutes.

Instructions for Cucumber Dressing

1. Put all ingredients in a small jar and shake until mixed.
2. Pour over diced cucumber and set aside.

Instructions to Assemble the Stack

1. Use a good sized straight sided “on the rocks” type glass.
2. Divide shrimp in half; press all but 3 into the bottom of the glass, follow by filling 3/4 of the glass with cauliflower rice mixture and press gently.
3. Smash the avocado and lightly salt, mix well. Place 1/2 of the avacado as the next layer.
4. Place 1/2 the cucumber salad as the next level. Use a slotted spoon to avoid getting too much dressing and gently press down.
5. Put the serving plate on top of the filled glass and turn it over carefully.
6. Gently pull up on the glass to release the “stack”.
7. Place remaining 3 shrimp at the base of the “stack”.
8. Drizzle with Spicy Mayo and garnish with green onions, sesame seeds, or cherry tomatoes.