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This crispy rice and shrimp salad combines baked seasoned rice, pan-fried shrimp, and fresh vegetables in a creamy sriracha-mayo dressing, delivering bold Asian flavors and satisfying texture in one bowl.
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Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, spread the cooked rice. Drizzle with chili crisp, sesame oil, and salt. Mix until evenly coated and spread into a thin layer.
Bake for 20-25 minutes, or until the rice is golden brown and crispy.
While the rice bakes, prepare the salad components. Chop the cucumber and scallions.
In a small bowl, whisk together the Japanese mayonnaise, sriracha, sweet chili sauce, and rice vinegar to create the dressing. Set aside.
In a separate bowl, toss the shrimp with cornstarch, garlic powder, paprika, and black pepper until evenly coated.
Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and cooked through.
Once the rice is crispy, add it to a large mixing bowl. Add the chopped cucumber, shelled edamame, and chopped scallions.
Sprinkle with Japanese seasoning blend, then pour the dressing over the salad and mix everything together until well combined.
Portion the salad into bowls and top with the cooked shrimp. Drizzle with extra dressing and garnish with sesame seeds before serving.
Written automatically by CookOS, not by the creator.
Store crispy rice and dressed vegetables separately in airtight containers for up to 2 days; combine just before serving. Shrimp and dressing keep refrigerated for 3 days.
baking sheet · parchment paper · skillet
Written automatically by CookOS, not by the creator.
Store the crispy rice separately from the dressing and vegetables. Toss together just before serving, or add the rice last and mix gently to maintain crispness.
Yes. Thaw completely and pat dry before coating with cornstarch and frying to ensure even cooking and browning.
Regular mayonnaise works, but Japanese mayo has a slightly sweeter, richer flavor. You can substitute 1:1, though the dressing will taste slightly less rich.
Keep the crispy rice separate from wet ingredients. Once combined, eat within a few hours before the rice softens.
Cook for 1-2 minutes per side over medium-high heat until pink throughout and opaque, indicating doneness around 145°F internally.
