Crispy Rice Salad with Bang Bang Shrimp
1 hour
Asian/Asian Fusion
Serves 2-4
Crispy, golden Basmati rice topped with tender bang bang shrimp creates the perfect balance of crunch and creamy heat. Made with Royal’s fluffy Basmati rice, every bite is light, airy, and irresistibly satisfying.
Ingredients
For Crispy Rice:
- 1 cup uncooked Royal Basmati Rice
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp chili crisp oil
For Salad:
- 8–10 oz popcorn shrimp
- 1½ cups shredded cabbage
- ¼ cup sliced red onion
- 1 jalapeño, finely chopped
- 2 green onions, sliced
- ½ cup shelled edamame
- 1 cup diced cucumber
Bang Bang Dressing
- 2 tbsp mayonnaise
- 2 tbsp plain Greek yogurt
- ½ cup Thai chili sauce
- Juice of 1 lime
- 1 tsp sriracha
- 2 tsp honey
Preparation
- Cook rice according to package directions. Spread onto a lined baking sheet, toss with sesame oil, soy sauce, and chili crisp oil, then bake at 425°F for 20–25 minutes, flipping halfway through, until golden and crispy.
- Prepare popcorn shrimp according to package directions (bake or air fry until crisp).
- Whisk together all dressing ingredients until smooth.
- In a large bowl, toss cabbage, red onion, jalapeño, green onion, edamame, and cucumber with a few spoonfuls of dressing. Top with crispy rice and hot shrimp, then drizzle with extra dressing.
- Serve immediately while the rice and shrimp are still warm and crispy.
