If you love a salad that is loaded with flavor, packed with protein, and topped with the most addictive crispy rice, then this Garlic Shrimp Crispy Rice Salad with Creamy Sesame Soy Dressing is about to become your new obsession. This show-stopping salad features juicy, garlicky jumbo shrimp, tons of fresh veggies, and a creamy sesame soy dressing that is so good, you’ll want to drink it straight from the blender.

A bowl of colorful fried rice with shrimp, diced bell peppers, scallions, and fresh herbs. A large serving spoon rests in the bowl, and small plates and glasses are visible nearby on a beige tabletop.

Friends, if my crispy rice salads have taught me anything, it’s that once you add crispy rice to a salad, there’s no going back. And this Garlic Shrimp Crispy Rice Salad might just be the best one yet. Golden, toasty crispy rice piled on top of crunchy Persian cucumbers, sweet red bell pepper, red onion, fresh parsley, and green onion — all tied together with the creamiest sesame soy dressing you’ve ever tasted. And then, there’s the shrimp.

If you’ve ever made my any of my crispy rice salads, then you already know how much I love the combination of crispy rice and a protein-packed salad. This recipe takes that same winning formula and gives it a garlic shrimp twist that is truly next-level. The shrimp are cooked in a hot skillet with olive oil, fresh garlic, lemon juice, and a pinch of red pepper flakes, which makes them perfectly juicy and just a little bit spicy. Paired with the crispy rice and that dreamy dressing? I could honestly eat this every single day.

And the dressing is made with Greek yogurt, tahini, honey, rice vinegar, and soy sauce, it is thick, creamy, tangy, and slightly sweet, all at the same time. It coats every ingredient in the salad perfectly. One more thing I love about this recipe: it is fantastic for meal prep! The crispy rice, shrimp, and dressing can all be prepared ahead of time, making it super easy to throw together during a busy weeknight.

A top-down view of bowls containing cooked rice, raw shrimp, chopped red pepper, cucumber, red onion, green onion, fresh herbs, lemon halves, garlic cloves, yogurt, honey, tahini, soy sauce, chili flakes, oil, and vinegar. — To make this salad, you’ll need

A sheet pan filled with browned rice, surrounded by small bowls of various ingredients including sauces, vegetables, herbs, lemon, and honey on a light surface. — To make this salad, you’ll need

What You Need to Make This Garlic Shrimp Crispy Rice Salad

Rice: I love using jasmine rice, but any cooked and cooled rice will work.
Sesame Oil: A little sesame oil tossed into the rice before baking adds a delicious, toasty flavor and helps it crisp up nicely.
Soy Sauce: Just a touch of soy sauce adds a savory, umami-rich flavor to the crispy rice. I recommend low sodium soy sauce, but coconut aminos works great too if you want to keep this recipe gluten-free.
Greek Yogurt: Fat-free Greek yogurt is packed with protein and gives the dressing a rich, thick texture without any added fat.
Tahini: Tahini adds a nutty, slightly bitter depth of flavor to the dressing that pairs well with the sesame oil and soy sauce.
Honey: A touch of honey balances all of the savory flavors in the dressing with just the right amount of sweetness.
Rice Vinegar: A splash of rice vinegar adds a gentle tang to the dressing that keeps it from feeling too heavy.
Soy Sauce: Just a touch of low sodium soy sauce adds that savory, umami depth that makes this dressing so irresistible. Coconut aminos works here too!
Shrimp: Fresh or frozen both work — just make sure to fully thaw frozen shrimp before cooking.
Olive Oil: Used to cook the shrimp in the skillet. A little goes a long way here!
Garlic: Fresh garlic is key to making this shrimp as flavorful as possible.
Lemon: A squeeze of fresh lemon juice brightens up the shrimp and adds the perfect touch of acidity.
Red Pepper Flakes: Just a pinch of crushed red pepper flakes gives the shrimp a gentle kick of heat. Feel free to add more if you love spice, or leave it out if not.
Persian Cucumbers: They hold up well under the dressing and don’t release too much water. If you can’t find Persian cucumbers, an English cucumber works as a great substitute.
Red Onion: A little finely diced red onion adds a sharp, savory bite that balances the sweetness of the bell pepper and the honey in the dressing.
Red Bell Pepper: Finely diced red bell pepper adds a sweet crunch and a beautiful pop of color to the salad.
Parsley: Fresh chopped parsley adds a bright, herbaceous flavor that makes this salad feel really fresh and vibrant.
Green Onions: Sliced green onions add a mild onion flavor and a beautiful finishing touch to the salad.

Shrimp sautéing in a white skillet with chopped garlic. Surrounding the skillet are bowls of sliced green onions, red pepper flakes, soy sauce, chopped red bell peppers, and fresh herbs. — *Add the olive oil to a large skillet over medium heat. Once the skillet is hot, add the minced garlic and let it cook for about 30 seconds, until fragrant*

How to Make This Garlic Shrimp Crispy Rice Salad

To make this salad, start by preparing the crispy rice. Preheat your oven to 400°F and line a baking sheet with parchment paper. Add your cooked and cooled rice to the baking sheet, then toss it with the sesame oil and soy sauce until evenly coated. Transfer the baking sheet to the oven and bake for 20–22 minutes, tossing halfway through. Keep an eye on it toward the end — you want it golden and crispy, not burnt! Once done, remove it from the oven and set it aside to cool.

While the rice is baking, make the garlic shrimp. Add the olive oil to a large skillet over medium heat. Once the skillet is hot, add the minced garlic and let it cook for about 30 seconds, until fragrant. Then, add the shrimp, lemon juice, and red pepper flakes. Stir everything together and cook for 2–3 minutes per side, until the shrimp are fully cooked through and pink. Remove the skillet from the heat and set aside.

A hand holding a whisk is mixing a creamy light brown sauce in a glass bowl, surrounded by bowls of honey, chopped vegetables, yogurt, and a dark liquid on a countertop. — *Prepare the creamy sesame soy dressing. Add the Greek yogurt, tahini, honey, rice vinegar, and soy sauce to a blender and blend until smooth and creamy.*

A bowl filled with shrimp, chopped red bell pepper, cucumber, rice, and fresh herbs, with a creamy sauce being poured over, surrounded by small bowls of chopped herbs and a plate with utensils. — *Prepare the creamy sesame soy dressing. Add the Greek yogurt, tahini, honey, rice vinegar, and soy sauce to a blender and blend until smooth and creamy.*

Next, chop all of your salad ingredients — the Persian cucumbers, red bell pepper, red onion, parsley, and green onions — and add them to a large bowl. Then, add the cooked shrimp and the crispy rice on top.

Finally, prepare the creamy sesame soy dressing. Add the Greek yogurt, tahini, honey, rice vinegar, and soy sauce to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed. Pour the dressing over the salad, toss everything together to fully combine, and serve! Store any leftovers in an airtight container in the fridge for up to three days. Note that the crispy rice will soften over time, so if you want to maintain the crunch, store the crispy rice separately and add it just before serving.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.