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Crispy Rice Salad with Garlic Shrimp And Sesame Dressing
Ash Tyrrell

Crispy Rice Salad with Garlic Shrimp & Sesame Dressing

I recently made this crispy rice salad with garlic shrimp, and honestly, it completely surprised me with how flavorful it turned out. The combination of crunchy rice, juicy shrimp, and that nutty sesame dressing is just irresistible. I love how every bite gives a mix of textures and bold flavors.
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Total Time 35 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked jasmine rice prefer day-old rice for better crisping
  • 250 g shrimp peeled and deveined (fresh shrimp gives the best flavor)
  • 3 cloves garlic finely minced (adds deep aroma to shrimp)
  • 2 tablespoons soy sauce use low-sodium to control saltiness
  • 1 tablespoon sesame oil gives a rich, nutty taste
  • 1 tablespoon honey or maple syrup balances the savory flavors
  • 1 tablespoon rice vinegar adds a subtle tanginess
  • 1 teaspoon chili flakes optional, for heat
  • 2 tablespoons vegetable oil for crisping the rice
  • 1 cup shredded cabbage adds crunch and freshness
  • 1 carrot julienned (for sweetness and color)
  • 2 green onions sliced (fresh and mildly sharp)
  • 1 tablespoon sesame seeds toasted for extra flavor
  • Fresh cilantro leaves optional garnish for freshness

Method
 

  1. Start by spreading your cooked rice onto a tray and letting it dry slightly. This helps remove excess moisture so it crisps better when cooked. Day-old rice works best because it’s already firm and less sticky.
  2. Heat vegetable oil in a pan over medium heat and add the rice in an even layer. Let it cook undisturbed until the bottom turns golden and crispy. Flip gently and crisp the other side for that perfect crunch.
  3. In the same pan, add a bit more oil and sauté the minced garlic until fragrant. Add shrimp and cook until pink and slightly golden. Be careful not to overcook, as shrimp can become rubbery quickly.
  4. In a bowl, whisk together soy sauce, sesame oil, honey, and rice vinegar. Add chili flakes if you like a bit of heat. This dressing should taste balanced—savory, slightly sweet, and tangy.
  5. In a large bowl, combine crispy rice, cooked shrimp, cabbage, carrots, and green onions. Pour the dressing over everything and toss gently to coat. Make sure the rice stays slightly crispy while mixing.
  6. Top the salad with toasted sesame seeds and fresh cilantro. Serve immediately while the rice is still crunchy and the shrimp is warm. This enhances both texture and flavor.

Notes

  • I always use day-old rice because it crisps much better than fresh rice
  • Don’t overcrowd the pan when crisping rice, or it will steam instead
  • I like to toast sesame seeds before adding them for deeper flavor
  • Adding a squeeze of lime at the end really brightens the dish
  • I sometimes let the shrimp marinate for 10 minutes for extra flavor