Spicy Mango Avocado Shrimp Stacks with Toasted Coconut

Ready to transport your taste buds to a tropical paradise? Imagine layers of succulent shrimp, creamy avocado, spicy mango, and a hint of toasted coconut. Sounds divine, right? These Spicy Mango & Avocado Shrimp Stacks are not only incredibly delicious but also surprisingly easy to make, and they’re guaranteed to impress at your next gathering. Let’s dive in!

Why You’ll Love It

• The explosion of sweet, spicy, and savory flavors will make your mouth sing!
• The combination of creamy avocado, juicy shrimp, and crunchy toasted coconut offers an incredible textural experience.
• They’re surprisingly quick to prepare, making them perfect for busy weeknights or impromptu get-togethers.
• These stacks are naturally gluten-free and can easily be adapted to other dietary needs.
• They’re elegant and beautiful, making them a showstopper appetizer or a light, satisfying meal.

What Makes This Recipe Unique?

What sets this recipe apart is the unique interplay of flavors and textures. We’re not just throwing ingredients together; we’re creating a symphony. The spicy kick of the mango salsa perfectly complements the rich creaminess of the avocado and the delicate sweetness of the shrimp. The toasted coconut adds a layer of nutty crunch that elevates the whole experience, making it far more exciting than your average shrimp appetizer. We are also using a bit of lime zest in both the salsa and shrimp marinade which brightens everything up and brings a fresh quality.

Ingredient List

• 1 pound large shrimp, peeled and deveined
• 1 ripe mango, diced
• 2 ripe avocados, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice, plus zest of 1 lime
• 1-2 jalapeños, finely diced (adjust to your spice preference)
• 2 tablespoons olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 cup unsweetened toasted coconut flakes
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Prepare the shrimp marinade: In a medium bowl, combine the shrimp, olive oil, cumin, chili powder, lime juice and zest, salt, and pepper. Toss to coat and let marinate in the fridge for 15 minutes.
2. Make the mango salsa: In a separate bowl, combine the diced mango, red onion, cilantro, jalapenos, lime juice and salt. Gently stir to combine and set aside.
3. Cook the shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and opaque.
4. Assemble the stacks: In small serving glasses or rings, layer the ingredients. Start with a layer of avocado, followed by a layer of cooked shrimp, and then top with a generous spoonful of mango salsa and sprinkle with toasted coconut.
5. Serve immediately and enjoy this flavor packed shrimp treat.

Optional Toppings/Variations

Feel free to get creative with toppings! A drizzle of sriracha mayo can add an extra kick, or a sprinkle of red pepper flakes for added spice.

• Sriracha Mayo: Mix 2 tablespoons of mayonnaise with 1 teaspoon of sriracha (or more to taste). Drizzle over the stacks just before serving.
• Red Pepper Flakes: Sprinkle a pinch of red pepper flakes on top for an extra bit of heat.

Expert Tips

• Use ripe but firm avocados that won’t turn to mush when diced.
• Don’t overcook the shrimp; they’re done when they turn pink and are no longer translucent.
• Taste the mango salsa and adjust the spice level by adding more or less jalapeño.
• Toasting the coconut flakes is crucial for achieving the nutty flavor and crunchy texture. Toast in a dry pan on medium heat for 1-2 minutes, or until golden brown.
• Assemble the stacks just before serving to prevent the avocado from browning.

Frequently Asked Questions (FAQs)

• Can I use frozen shrimp? Yes, make sure to thaw the shrimp completely before marinating. Pat them dry before cooking.
• Can I make this ahead of time? The mango salsa and cooked shrimp can be made ahead and stored separately in the fridge for up to 24 hours. Assemble just before serving.
• Can I substitute another fruit for mango? Yes, pineapple or papaya would work well, but the flavor profile will be slightly different.
• What if I don’t like cilantro? Parsley is a good substitute.
• How long will leftovers last? Leftovers are best consumed the same day, due to the fresh ingredients.

Variations and Customization Options

This recipe is super versatile! Here are a few ideas to get you started:

• Spicier Version: Add a pinch of cayenne pepper to the shrimp marinade or include a hotter pepper such as habanero in the salsa.
• Tropical Version: Add some diced pineapple to the mango salsa for extra sweetness and a more tropical flavor.
• Vegetarian Option: Replace the shrimp with hearts of palm or grilled halloumi cheese.
• Mini Bites: Use wonton chips instead of glass and create a bite sized version.

Serving Suggestions

These Spicy Mango & Avocado Shrimp Stacks are perfect as an appetizer for a party, a light lunch, or a sophisticated starter for a dinner. Pair them with a crisp white wine like Sauvignon Blanc or a refreshing cocktail. They also look beautiful arranged on a platter and garnished with lime wedges.

Conclusion

This Spicy Mango & Avocado Shrimp Stacks recipe offers a delightful mix of flavors and textures that are sure to impress. It’s easy to make, perfect for any occasion, and endlessly customizable. So, go ahead, give it a try and let your taste buds embark on a tropical adventure! Don’t forget to snap a picture of your creation and share it with me. Happy cooking!