Description
This Garlic Shrimp Crispy Rice Salad is a vibrant and flavorful dish combining golden, oven-baked crispy rice with succulent garlic shrimp and fresh vegetables, all tossed in a creamy sesame soy dressing. Perfect for a light yet satisfying meal, this salad balances crunchy textures with zesty, savory flavors in under 30 minutes.
Ingredients
For the Crispy Rice
- 2 Cups Cooked Rice (cooled, jasmine rice recommended)
- 2 Teaspoons Sesame Oil
- 2 Teaspoons Soy Sauce
For the Garlic Shrimp
- 1 Pound Shrimp (peeled and deveined)
- 2 Teaspoons Olive Oil
- 3 Cloves Garlic (minced)
- 1 Lemon (juiced)
- ¼ Teaspoon Crushed Red Pepper Flakes
For the Salad
- 4 Persian Cucumbers (chopped)
- ¼ Red Onion (finely diced)
- 1 Red Bell Pepper (finely diced)
- ¼ Cup Parsley (chopped)
- ¼ Cup Green Onions (chopped)
For the Creamy Sesame Soy Dressing
- ¾ Cup Fat Free Greek Yogurt
- ¼ Cup Tahini
- 2 Tablespoons Honey
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Low Sodium Soy Sauce
Instructions
- Prepare the Crispy Rice: Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread the cooled cooked rice on the baking sheet and toss it evenly with the sesame oil and soy sauce. Bake in the oven for 20–22 minutes, stirring halfway through to ensure even crisping. Watch closely towards the end to achieve a golden, crispy texture without burning. Remove and let cool.
- Cook the Garlic Shrimp: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add shrimp, lemon juice, and crushed red pepper flakes. Cook shrimp for 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.
- Prepare the Salad Ingredients: Chop the Persian cucumbers, red bell pepper, red onion, parsley, and green onions. Place them in a large mixing bowl. Add the cooked shrimp and the cooled crispy rice on top.
- Make the Creamy Sesame Soy Dressing: In a blender, combine Greek yogurt, tahini, honey, rice vinegar, and low sodium soy sauce. Blend until smooth and creamy. Taste and adjust seasoning as desired.
- Assemble and Serve: Pour the dressing over the salad ingredients, then toss everything together thoroughly to combine flavors and textures. Serve immediately for the best crunch. Store any leftovers in an airtight container in the fridge for up to three days, keeping crispy rice separate if you want to maintain its texture.
Notes
- Use jasmine rice or any long-grain rice for best texture in crispy rice.
- Cool the cooked rice completely before baking to achieve maximum crispiness.
- Store the crispy rice separately from the salad dressing and vegetables to prevent it from becoming soggy.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Substitute fat-free Greek yogurt with regular Greek yogurt or a dairy-free alternative if desired.
- Leftovers are best eaten within three days for freshness and food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion
