Crispy Rice Garlic Shrimp

• servings: 4 servings
• total time: 35 minutes

Ingredients

Crispy Rice:

2 cups cooked rice

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp chili oil optional

Garlic Shrimp:

1 lb shrimp peeled and deveined

1 tbsp cooking oil

6 clove garlic minced

3 tbsp lemon juice

½ tsp salt more to taste

½ tsp black pepper more to taste

½ tsp red pepper flakes

Vegetables:

5 Persian or Japanese cucumber thinly sliced

½ red onion thinly sliced

1 red bell peper thinly sliced

2 green onions chopped

¼ cup fresh parsley

Creamy Sesame Dressing:

4 tbsp white sesame seeds

½ cup Kewpie mayo

4 tsp honey

1 tbsp soy sauce

2 tbsp rice vinegar

4 tsp sesame oil

Directions

Make Crispy Rice:

Preheat the oven to 400℉. Mix the cooked rice with soy sauce, sesame oil, and chili oil (optional). Line a baking sheet with parchment paper. Add the seasoned rice to the baking sheet, press the rice in a single later, flattening with a spatula.

Bake for 30-40 minutes, or until the rice is golden brown and crispy. Set aside.

Make Garlic Shrimp:

While the rice is in the oven, prepare the garlic shrimp. In a pan, heat 1 tbsp of cooking oil over medium-high heat. Add garlic and sauté until fragrant. Then add shrimp and cook on both sides. Add salt, pepper, red pepper flakes, and lemon juice. Mix and set aside.

Make Sesame Dressing:

Using a mortar and pestle or food processor, grind the sesame seeds until sandy. In a bowl, add ground sesame seeds, kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil. Mix until smooth and well combined.

Assemble the Salad:

Add cucumber, red onion, red bell pepper, green onion, and fresh parsley to a big bowl. Top with garlic shrimp and crispy rice and pour dressing on top. Toss the salad until all the ingredients are evenly coated in the dressing. Serve immediately and enjoy!