Garlic Shrimp Crispy Rice Salad

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.

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Garlic Shrimp Crispy Rice Salad

This Garlic Shrimp Crispy Rice Salad with Creamy Sesame Soy Dressing is the salad that will change the way you think about salads forever. Loaded with juicy garlic shrimp, golden crispy rice, crunchy Persian cucumbers, red bell pepper, and fresh herbs, every bite is packed with flavor and texture. Tied together with a thick, creamy sesame soy dressing made from Greek yogurt and tahini.

Course Main Course, Salad

Keyword gluten-free, Nut Free, Refined Sugar Free

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 420kcal

Author Nicole Modic

Ingredients

For the Crispy Rice

2 Cups Cooked Rice cooled (I used jasmine rice)⁣
2 Teaspoons Sesame Oil
2 Teaspoons Soy Sauce

For the 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

For the Salad

1 Pound Shrimp peeled and deveined
2 Teaspoons Olive Oil
3 Cloves Garlic minced
1 Lemon juiced
¼ Teaspoon Crushed Red Pepper Flakes
4 Persian Cucumbers chopped
¼ Red Onion finely diced
1 Red Bell Pepper finely diced
¼ Cup Parsley chopped
¼ Cup Green Onions chopped

Instructions

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.
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.

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