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Spicy California Shrimp Stack Recipe

Season and cook Shrimp until pink. Add a little bit of soy sauce or liquid aminos at the end for flavor. Prepare your brown rice or riced Cauliflower. Cut shrimp into smaller pieces about 1 inch. Peel and chop cucumbers Mash 2 avocados Mix together 3 tsp Dukes mayonnaise and 3 tsp Siracha sauce (3 tsp for less spicy). Layer Shrimp the Cucumbers then avocados then rice in a deep measuring cup. Put . . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

1 pound shrimp

2 avocados

2 cucumbers

1 1/2 cups brown rice or riced cauliflower

3 tsp dukes mayonaise

3 tsp siracha sauce

low sodium soy sauce or liquid aminos

onion powder

garlic powder

pepper

large measuring cup

Preparation

1Season and cook Shrimp until pink. Add a little bit of soy sauce or liquid aminos at the end for flavor.

2Prepare your brown rice or riced Cauliflower.

3Cut shrimp into smaller pieces about 1 inch.

4Peel and chop cucumbers

5Mash 2 avocados

6Mix together 3 tsp Dukes mayonnaise and 3 tsp Siracha sauce (3 tsp for less spicy).

7Layer Shrimp the Cucumbers then avocados then rice in a deep measuring cup. Put plate on top and then flip. Now add your spicy mayo to the top and a little extra soy sauce and enjoy.

Reviews: 0

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