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!
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
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.
Notes
Day-old rice fries best; freshly cooked rice will be too moist.
For extra crunch, don’t crowd the pan when crisping the rice.
Add diced avocado for a creamy element that complements the sesame dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salad plate
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 155mg
Keywords: Garlic shrimp salad, crispy rice salad, sesame dressing