Name: Garlic Shrimp Salad with Crispy Rice & Sesame Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 3 cups cooked jasmine rice, day-old; 2 tbsp sesame oil; 1 tbsp vegetable oil; 2 garlic cloves, minced; 1 tsp soy sauce; Salt and pepper, to taste; 4 cups mixed salad greens; 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 2 green onions, chopped; 1 tbsp sesame seeds (optional); 3 tbsp mayonnaise; 1 tbsp rice vinegar; 2 tsp sesame oil; 1 tsp soy sauce; 1 tsp honey; 1 tsp toasted sesame seeds; Water to thin, if needed

Vibrant, crunchy, and packed with flavor, this Garlic Shrimp Salad with Crispy Rice & Sesame Dressing is a salad like no other. Imagine tender shrimp seared in garlic oil, laid over a bed of fresh greens and crisped rice, all tied together with a creamy sesame dressing that delivers just the right amount of tang and richness. It’s a dish that eats like a full meal and satisfies on every level.

This salad was born out of a craving for something refreshing yet bold—the crispy rice adds a texture twist that makes each bite exciting. Whether you’re looking to impress at your next brunch or just want a weeknight dinner that feels fancy but is easy to throw together, this recipe delivers.

What Kind of Shrimp Should I Use?

Medium to large raw shrimp (preferably peeled and deveined) are best for this dish. Fresh or frozen both work well—just make sure they’re patted dry before cooking for that perfect sear.

Ingredients for the Garlic Shrimp Salad with Crispy Rice & Sesame Dressing

1 lb large shrimp, peeled and deveined
3 cups cooked jasmine rice (day-old works best)
2 tbsp sesame oil
1 tbsp vegetable oil
2 garlic cloves, minced
1 tsp soy sauce
Salt and pepper, to taste
4 cups mixed salad greens
1 cup shredded carrots
1 cup cucumber, thinly sliced
2 green onions, chopped
1 tbsp sesame seeds (optional)

Sesame Dressing:

3 tbsp mayonnaise
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp soy sauce
1 tsp honey
1 tsp toasted sesame seeds
Water to thin, if needed

How To Make the Garlic Shrimp Salad with Crispy Rice & Sesame Dressing

Step 1: Prepare the Crispy Rice Base

Spread your cooked rice evenly onto a parchment-lined sheet pan and refrigerate for at least 30 minutes to dry it out a bit. Then, heat a skillet with 1 tbsp vegetable oil and pan-fry the rice in batches until golden and crispy. Set aside on paper towels.

Step 2: Sear the Garlic Shrimp

In a bowl, toss the shrimp with salt, pepper, and soy sauce. Heat 1 tbsp sesame oil in a pan over medium heat, then add minced garlic followed by the shrimp. Cook 2-3 minutes per side or until pink and opaque. Set aside.

Step 3: Make the Sesame Dressing

In a small bowl, whisk together mayonnaise, rice vinegar, sesame oil, soy sauce, honey, and toasted sesame seeds. Add a splash of water to loosen if needed.

Step 4: Assemble the Salad

On a large platter or bowl, layer the greens, carrots, cucumber, and green onion. Top with crispy rice and seared shrimp. Drizzle generously with sesame dressing and sprinkle with extra sesame seeds.

Serving and Storing This Crunchy, Creamy Salad

Serve this salad immediately for the best texture contrast—the crispy rice won’t stay crunchy long once dressed. If prepping ahead, store all components separately and assemble just before serving.

Leftovers can be refrigerated up to 2 days, but keep the dressing and crispy rice separate for optimal texture. The dressing itself can be made 3-4 days in advance and stored in a jar.

Frequently Asked Questions

Can I use pre-cooked shrimp?

Yes, but they won’t absorb the garlic flavor as well. Add them at the end just to warm through.

What rice works best for crispy rice?

Day-old jasmine rice or medium-grain white rice gives the best texture when pan-fried.

Is there a dairy-free option for the dressing?

Absolutely! Swap mayonnaise for a vegan or egg-free version. Most other ingredients are already dairy-free.

Can I bake the rice instead of pan-frying?

Yes. Spread on a baking sheet and bake at 425°F until golden and crisp—about 20 minutes, flipping halfway.

How spicy is this recipe?

This version is mild, but you can add chili flakes or a drizzle of sriracha for heat.

Can I add avocado?

Avocado adds a lovely creamy contrast. Dice and toss it in just before serving.

Want More Salad Ideas with a Crunch?

If this garlic shrimp salad has you hooked on texture, you’ll love these crunchy, flavor-packed options:

Broccoli Salad with creamy dressing and tangy cranberries.
Healthy Sausage Veggie Skillet Meal for a warm, hearty bowl.
Cheesy Mexican Rice Casserole for a south-of-the-border twist.
Crispy Pickled Cucumber Salad that brightens any plate.
Giant Zucchini Parmesan if you want crispy edges and cheesy goodness.

📌 Save this recipe to your Pinterest salad board so you can whip it up whenever the craving hits: Nina Dishes on Pinterest.

And let me know how you styled it! Did you go extra crunchy with rice? Toss in avocado or spice it up? Share your twists and let’s swap tips!

Garlic Shrimp Salad with Crispy Rice & Sesame Dressing

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

A refreshing, protein-packed salad that pairs garlicky shrimp with crispy rice, vibrant veggies, and a creamy sesame dressing. Perfect for lunch, dinner, or meal prep!

Instructions

1. Spread the cooked rice onto a parchment-lined sheet pan and refrigerate for at least 30 minutes to help it dry.

2. Heat a skillet with 1 tbsp vegetable oil. Pan-fry the rice in batches until golden and crispy. Transfer to paper towels to drain.

3. Toss shrimp with soy sauce, salt, and pepper. Heat 1 tbsp sesame oil in a pan, add minced garlic, then shrimp. Sear for 2–3 minutes per side until pink and cooked through.

4. In a small bowl, whisk together mayonnaise, rice vinegar, sesame oil, soy sauce, honey, and sesame seeds. Add water to thin if needed.

5. Assemble the salad: Layer greens, carrots, cucumber, and green onion. Top with crispy rice and shrimp. Drizzle with dressing and garnish with extra sesame seeds.