Crispy Rice Shrimp Cucumber Salad

Crispy rice, juicy shrimp and plenty of crunch from cucumber and lettuce. Add avocado, edamame and a sesame-soy dressing with a little honey and sriracha, then toss it all together just before serving.

Recipe by Stuart O’Keeffe.

Serves 2

Ingredients

For the crispy rice

• 1 cup cooked jasmine rice, cooled
• 2 teaspoons soy sauce
• 2 tablespoons chili crisp or chili crunch
• 1 tablespoon sesame oil

For the shrimp

• 8 ounces peeled and deveined shrimp
• Chef Stu Original Seasoning, or your favorite seasoning blend
• Oil, for sautéing

For the salad

• 1 slicing cucumber, thinly sliced
• 1 cup shelled edamame
• 1 bunch cilantro, chopped
• 1/2 avocado, diced
• 1/2 head iceberg lettuce

For the dressing

• 1/4 cup olive oil
• 1/4 cup toasted sesame oil
• 3 tablespoons soy sauce, or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha
• 1/2 teaspoon kosher salt

Method

1. Heat the oven to 400°F and line a baking sheet with parchment paper. Toss the cooled jasmine rice with the soy sauce, chili crisp and sesame oil, then spread it evenly over the sheet.
2. Bake the rice for 30 minutes, tossing halfway through. Keep an eye on it so it crisps without burning.
3. Season the shrimp generously with the seasoning blend. Sauté in a little oil for a few minutes, until cooked through, then set aside.
4. Combine the sliced cucumber, edamame, chopped cilantro, diced avocado and iceberg lettuce in a large salad bowl. Add the shrimp and crispy rice.
5. Whisk the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, sriracha and salt together. Taste and adjust the seasoning as needed.
6. Pour the dressing over the salad and toss everything together. Serve straight away while the rice is crisp.

Watch my original recipe video on Instagram. Recipe and photograph from my original crispy rice shrimp cucumber salad recipe.