If there’s one dish that’s guaranteed to impress at both weeknight dinners and special gatherings, it’s the Garlic Butter Shrimp Stack. Imagine layers of fluffy rice, creamy avocado, tangy quick-pickled veggies, and plump, garlicky shrimp, all crowned with a spicy drizzle and a shower of fresh herbs. This fusion masterpiece is not just a treat for the taste buds but a feast for the eyes, proving that elegance and comfort can absolutely share a plate. The symphony of textures and bold flavors in this Garlic Butter Shrimp Stack is exactly why it’s become one of my go-to recipes to share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this dish lies in its simple yet vibrant ingredients. Each component is thoughtfully chosen to build layers of flavor, color, and contrasting textures, making every bite of this Garlic Butter Shrimp Stack memorable and utterly crave-worthy.
- Large shrimp (1 lb, peeled and deveined): Reach for juicy, sizable shrimp here—they soak up all the buttery garlic goodness and become the show-stopping focal point of your stack.
- Olive oil (2 tablespoons): Just enough to help brown the shrimp and bring a subtle richness, marrying well with butter for cooking.
- Unsalted butter (3 tablespoons): The hero of that decadent, garlicky sauce—don’t skimp!
- Garlic (4 cloves, minced): Nothing brings depth and aroma quite like a generous hit of fresh garlic.
- Lemon juice (from 1 lemon): A squeeze at the end brightens up the whole stack and complements the richness of the shrimp.
- Paprika (1 teaspoon): Adds just the right hint of smoky warmth and gorgeous color to your shrimp.
- Salt and black pepper (to taste): Essential for balancing flavors at every layer.
- Cooked jasmine or basmati rice (2 cups): These fragrant, fluffy grains soak up sauces beautifully and serve as the perfect foundation.
- Avocado (1, diced): Offers a creamy, buttery layer that cools down the spice and ties everything together.
- Cucumber (1 small, diced): Adds crispness and refreshing contrast—don’t skip it!
- Red onion (1/4 cup, finely chopped): For a gentle bite and a pop of color in the pickled layer.
- Rice vinegar (1 tablespoon): Used to quickly pickle the veggies for zing and brightness.
- Mayonnaise (1 tablespoon): The base of the spicy drizzle—satisfyingly creamy.
- Sriracha (1 teaspoon, optional): Stir this in for a customizable level of heat on top.
- Fresh parsley or cilantro (2 tablespoons, chopped): A final sprinkling brings fresh, herbal fragrance and a burst of green to finish the dish.
How to Make Garlic Butter Shrimp Stack
Step 1: Sauté the Garlic and Shrimp
Start by heating olive oil and melting the butter together in a large skillet over medium heat. Once the butter is foamy, add the minced garlic and let it sizzle for about 30 seconds—a quick sauté is all it takes to make your kitchen smell like heaven. Add the shrimp, sprinkle in the paprika, salt, and pepper, and cook each side for 2 to 3 minutes until the shrimp turn pink and opaque. Don’t forget that splash of lemon juice at the end for a burst of freshness before removing the shrimp from the heat.
Step 2: Quick-Pickle the Veggies
While your shrimp are soaking up all that buttery garlic flavor, give your cucumber and red onion a makeover. Toss them with the rice vinegar in a small bowl, and set aside to lightly pickle. This only takes a few minutes and gives them just the right amount of tang and crunch for layering into your Garlic Butter Shrimp Stack.
Step 3: Mash the Avocado
In a separate bowl, mash up your diced avocado with a pinch of salt. Don’t overthink it—a few lumps are welcome! This creamy layer not only adds rich flavor but also ensures the whole stack feels totally luscious and satisfying.
Step 4: Assemble the Stack
Now the fun begins! Using a food ring or a small bowl as your mold, start by pressing about 1/2 cup of cooked rice into the base. Next, spread a generous scoop of the mashed avocado over the rice, then layer on some quick-pickled cucumber and onion. Top it all off with three to four garlic butter shrimp and a spoonful of that leftover sauce. Assembly really turns this Garlic Butter Shrimp Stack into an edible work of art!
Step 5: Add the Finishing Touches
Whisk together mayonnaise and sriracha (if you’re after a little kick), then drizzle this spicy sauce right over the top of your stack. Finally, shower the entire creation with parsley or cilantro for freshness and color. Serve immediately for the best experience—these stacks love being eaten right after assembling!
How to Serve Garlic Butter Shrimp Stack
Garnishes
A generous sprinkle of chopped parsley or cilantro on top is non-negotiable for me—it adds a pop of vibrant green and a garden-fresh finish. A few extra lemon wedges on the side can also brighten things up, letting each guest add their own squeeze to taste. If you love a little extra heat, a final scattering of chopped chilies or a dash of smoked paprika over the top makes this Garlic Butter Shrimp Stack even more eye-catching.
Side Dishes
This dish is a complete meal in itself, but it’s also wonderfully adaptable. Pair your Garlic Butter Shrimp Stack with a crisp green salad, miso soup, or even some roasted veggies for a more substantial spread. Light sides keep the focus on those bold, creamy, tangy flavors of the main event while rounding out the plate.
Creative Ways to Present
Make it a party-ready appetizer by building mini stacks in shot glasses or on individual Asian soup spoons—adorable and bite-sized! Or go freeform and scatter the layers across a large platter buffet-style for relaxed gatherings. For a low-carb spin, swap in cauliflower rice for the base layer. No matter how you plate it, the dazzling layers are a guaranteed conversation starter and showcase all the personality of the Garlic Butter Shrimp Stack.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Garlic Butter Shrimp Stack components, store each element separately in airtight containers in the fridge for up to two days. Shrimp tastes best eaten fresh but holds up nicely for a day or so when chilled. To keep the avocado from browning, press plastic wrap directly onto its surface.
Freezing
While the shrimp layer can be frozen (up to one month), the rice and especially the avocado and fresh veggies are best enjoyed fresh. If freezing cooked shrimp, let them cool completely, then pack in a freezer-safe bag with a little of the garlic butter sauce for moisture. Thaw in the refrigerator before reheating and assembling your stack.
Reheating
To reheat shrimp, gently warm them in a skillet over low heat with a splash of the leftover butter sauce. Rice can be steamed or microwaved with a damp paper towel to regain fluffiness. Avoid microwaving the avocado or pickled veggies; simply layer them on cold when reassembling the dish for the best flavor and texture.
FAQs
Can I make the Garlic Butter Shrimp Stack ahead of time?
You can prep the individual layers (shrimp, rice, pickled vegetables) a few hours in advance, but for the freshest taste and best presentation, assemble just before serving. This helps keep all the layers vibrant and prevents the stack from getting soggy.
What type Main Course
Jasmine or basmati rice offer fluffiness and fragrance that’s just right for the Garlic Butter Shrimp Stack, but you can also use sushi rice or even brown rice. Just be sure it’s not too sticky and is fully cooled before stacking for the best defined layers.
How spicy is the sriracha mayo?
The spice level is totally up to you! Use just a dab of sriracha for gentle heat, or crank it up if you want a bigger kick. You can leave it out entirely for a milder, creamier finish—the stack still shines.
Is there a dairy-free option?
Absolutely! Swap the butter for a dairy-free alternative (like vegan butter or more olive oil), and use your favorite plant-based mayo for the drizzle. The flavors will still be rich, zesty, and satisfying.
Can I use frozen shrimp?
Yes, frozen shrimp work great—just be sure to thaw them thoroughly and pat them dry before cooking. This helps them sear up beautifully in that garlicky butter and keeps the stack from getting watery.
Final Thoughts
If you’re searching for something that’s as much a showpiece as it is a flavor explosion, let the Garlic Butter Shrimp Stack be your new signature dish. It’s approachable, elegant, and downright delightful—just the kind of meal you’ll want to make again and again. Dive in and let your taste buds celebrate!
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Garlic Butter Shrimp Stack Recipe
- Total Time: 25 minutes
- Yield: 4 stacks 1x
- Diet: Non-Vegetarian
Description
This Garlic Butter Shrimp Stack is a delicious and elegant dish that layers seasoned shrimp, avocado, pickled cucumber-onion mix, and rice, drizzled with a flavorful garlic butter sauce. Perfect for a special dinner or impressive lunch.
Ingredients
For the Shrimp:
- 1 lb large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves (minced)
- juice of 1 lemon
- 1 teaspoon paprika
- salt and black pepper to taste
For the Rice Stack:
- 2 cups cooked jasmine or basmati rice
- 1 avocado (diced)
- 1 small cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon rice vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (optional)
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Cook the Shrimp: In a skillet, heat olive oil and butter, sauté garlic, add shrimp, paprika, salt, and pepper. Cook until pink. Squeeze lemon juice over shrimp.
- Prepare Rice Stack: Mix cucumber, red onion, and rice vinegar; mash avocado with salt. Assemble layers in a food ring: rice, avocado, cucumber-onion mix, shrimp. Drizzle with garlic butter.
- Final Touches: Mix mayonnaise with sriracha for a spicy drizzle. Garnish with parsley or cilantro. Serve immediately.
Notes
- To keep the layers neat, press each layer down gently before adding the next.
- This dish can also be served deconstructed as a bowl.
- Use cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembled
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 360
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 145 mg
