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Crispy Rice Salad with Garlic Shrimp

Crispy Rice Salad with Garlic Shrimp for a Crunchy Delight

A vibrant and satisfying Crispy Rice Salad with Garlic Shrimp, combining crunchy rice, succulent shrimp, and a nutty dressing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups cooked rice Use leftover rice for convenience.
  • 1 lb shrimp Peeled and deveined.
  • 1 cup Cucumber
  • 1 cup Red Onion
  • 1 cup Red Bell Pepper
  • 1 cup Green Onions
  • 1 cup Fresh Parsley
Dressing
  • ½ cup Kewpie Mayo Can use regular mayo or Greek yogurt.
  • 4 tsp Honey Agave syrup works well for a vegan alternative.
  • 1 tbsp Soy Sauce Tamari is a gluten-free option.
  • 2 tbsp Rice Vinegar Apple cider vinegar is a substitute.
  • 4 tbsp White Sesame Seeds Tahini can be used for a creamier option.
Seasonings
  • 1 tbsp Light Soy Sauce Use tamari for gluten-free.
  • 1 tbsp Sesame Oil Olive oil can be an alternative.
  • 1 tbsp Chili Oil (optional) Omit for a milder salad.
  • 6 cloves Garlic Minced.
  • 3 tbsp Lemon Juice Lime juice is a substitute.
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Red Pepper Flakes Can be omitted.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Food Processor
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large bowl, mix rice, light soy sauce, sesame oil, and chili oil. Spread evenly on the baking sheet.
  3. Bake for 30-40 minutes until golden brown and crispy.
  4. Heat cooking oil in a skillet, sauté garlic until fragrant, then add shrimp and season with salt, pepper, red pepper flakes, and lemon juice.
  5. Cook shrimp until pink and opaque, about 3-4 minutes.
  6. For the dressing, grind sesame seeds, combine with mayo, honey, soy sauce, rice vinegar, and sesame oil, whisk until smooth.
  7. Chop the vegetables and mix them in a bowl.
  8. Layer vegetables in a serving bowl, top with shrimp and crispy rice, drizzle with dressing, and toss gently to combine.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Let the cooked rice cool completely for better texture. Pay attention while sautéing shrimp to avoid overcooking and maintain their tenderness.

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