Crispy Coconut Rice Salad
35 minutes
Asian/Asian Fusion
These Crispy Coconut Rice & Shrimp Bowls bring together golden, oven-crisped Royal Basmati Rice with juicy, caramelized shrimp for a fresh and flavorful twist on a rice bowl. Cool cucumber, cilantro, mint, and scallions add a bright crunch, while creamy sriracha mayo brings the perfect balance of spice and richness.
Ingredients
- Royal Basmati rice, 1 ½ cups
- Coconut milk, 1 cup
- Water, ¾ cup
- Salt, 1 teaspoon
- Neutral oil, 2 tsp + 2 tsp
- Soy sauce, 1 tbsp
- Large shrimp, peeled and deveined, 1 lb
- Persian or English cucumber, finely diced, 1 cup
- Fresh cilantro, chopped, ½ cup
- Fresh mint, chopped, ¼ cup
- Scallions, thinly sliced, ¼ cup
For the shrimp marinade
- Garlic, 3 cloves, minced
- Lime juice, 2 tablespoons
- Jaggery (grated) or brown sugar, 1 tablespoon
- Chili powder, 1 teaspoon
- Turmeric, ¼ teaspoon
- Salt, ¾ teaspoon
For the sriracha mayo
- Mayonnaise, ⅓ cup
- Sriracha, 2 tablespoons
- Lime juice, 1 tablespoon
- Honey, 1 teaspoon
Preparation
- Rinse the basmati rice until the water runs clear.
- In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce to low, cover, and cook for 12 minutes until tender. Uncover and let cool.
- Preheat the oven to 400°F. Once the rice is cool, fluff it with a fork and add 1-2 tsp of neutral oil and the soy sauce to cover the grains evenly. Spread the cooked rice onto a lightly oiled sheet pan in an even layer, pressing down to keep the grains together.
- Drizzle with a little more neutral oil. Roast for 20 minutes until the edges are golden and crisp, while the center remains slightly soft.
- While the rice roasts, combine the shrimp with the marinade ingredients. Toss well and let marinate for 10–15 minutes.
- Heat a skillet over medium-high heat with a small amount of oil. Cook the shrimp in a single layer for 2–3 minutes per side until pink, lightly charred, and caramelized. Remove from heat.
- In a small bowl, whisk together the sriracha mayo ingredients until smooth.
- Once the rice is crispy, gently break it into smaller grains and transfer to a large bowl. Add cucumber, cilantro, mint, and scallions. Toss lightly to combine while maintaining texture.
- Drizzle with sriracha mayo and lightly toss again, or serve the dressing on the side for contrast. Serve the shrimp on top.
