I have to admit, I’ve been obsessed with Crispy Rice with Spicy Shrimp Salad Recipe lately, and this spicy shrimp version quickly became my go-to snack. I love the satisfying crunch of the golden rice paired with a creamy, spicy shrimp salad on top. It feels indulgent yet light at the same time, and it’s so much fun to make at home.
Each bite has that perfect balance of textures and flavors that keeps me coming back for more. Honestly, it’s a recipe I can’t wait to share with friends and family. If you enjoy Middle Eastern-inspired desserts, you might also like this Persian Love Cake Recipe: A Fragrant Romantic Middle Eastern Delight for a sweet ending to your meal.
Ingredients
Here’s what I used to make this crispy rice with spicy shrimp salad, along with tips for the best results:
- 1 cup short-grain sushi rice – sticks together perfectly for frying; don’t use long-grain rice.
- 2 cups water – for cooking the rice to tender perfection.
- 1 tablespoon mirin – adds subtle sweetness to the rice; optional but recommended.
- 12 oz cooked shrimp, finely chopped – small pieces allow the salad to sit neatly on the rice.
- 2 tablespoons kewpie mayonnaise – gives a creamy texture; substitute regular mayo with ½ tsp mirin if unavailable.
- 1–2 teaspoons sriracha – adds a mild, garlicky heat; adjust to your spice level.
- 2 tablespoons panko breadcrumbs – light crunch for the shrimp salad; binds the topping slightly.
- 2 green onions, thinly sliced – use both white and green parts for flavor balance.
- 1 jalapeño, finely diced – remove seeds to reduce heat if desired.
- Vegetable oil – for frying the rice.
- Eel sauce – optional drizzle for a sweet-savory finish.
Note: Several servings depending on portion size and ingredients quantity.
Variations
You can easily tweak this recipe to suit different dietary preferences or flavor profiles:
- Swap shrimp for cooked crab, chopped tuna, or salmon.
- For a vegetarian option, use diced avocado or spicy tofu.
- Replace sriracha with gochujang, chili crisp, or a dash of hot sauce.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Add toasted sesame seeds or thinly sliced scallions for extra texture. If you’re experimenting with eggs in unique ways, you might also enjoy this Turkish Eggs Recipe for another creative breakfast or brunch idea.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Equipment You Need
- Medium saucepan – to cook the sushi rice evenly.
- Loaf pan – to press the rice into a compact block for frying.
- Skillet or deep frying pan – to achieve golden, crispy rice squares.
- Fine mesh strainer – for rinsing the rice to remove excess starch.
- Knife – for cutting pressed rice into even squares.
- Spoon or spatula – for mixing the shrimp salad gently.
How to Make Crispy Rice with Spicy Shrimp Salad
Step 1: Rinse the Rice
Rinse the sushi rice under cold water until it runs clear. This removes extra starch and prevents the rice from becoming gummy. I like to rinse mine at least three times for perfect texture.
Step 2: Cook the Rice
Combine rinsed rice with water in a saucepan and bring to a boil. Reduce heat, cover, and cook until tender and water is absorbed, about 20 minutes. Stir in mirin and let the rice cool slightly.
Step 3: Shape the Rice
Line a loaf pan with plastic wrap and press the cooked rice evenly inside. Make sure it’s tightly packed to create compact squares that hold together while frying. Chill in the fridge for at least one hour.
Step 4: Cut the Rice Squares
Lift the rice block from the pan and cut it into 8 even squares using a sharp knife. I like to wipe the knife between cuts to maintain clean edges.
Step 5: Fry the Rice
Heat vegetable oil in a skillet to 375°F (190°C). Fry a few rice squares at a time until golden brown and crispy, about 2–3 minutes per side. Remove and drain on paper towels.
Step 6: Prepare the Shrimp Salad
In a bowl, mix chopped shrimp, kewpie mayonnaise, sriracha, panko, green onions, and jalapeño. Stir gently to combine without breaking up the shrimp pieces.
Step 7: Assemble
Top each crispy rice square with a generous spoonful of the shrimp salad. Drizzle with eel sauce if desired and garnish with a small jalapeño slice or extra green onion.
Additional Tips for Making this Recipe Better
- I always use short-grain sushi rice; it crisps up beautifully.
- Press the rice tightly in the pan for perfectly square pieces.
- Make sure oil is hot enough before frying, or the rice will absorb oil instead of crisping.
- I like to dust a thin layer of cornstarch on the rice before frying for extra crunch.
- Freshly chopped shrimp tastes much better than pre-packaged; it adds a juicier bite.
How to Serve Crispy Rice with Spicy Shrimp Salad
This dish looks impressive on any plate. I like to serve it on a rectangular platter, arranging the rice squares neatly with a small space between each. Drizzle with eel sauce in a zigzag pattern and sprinkle chopped scallions or sesame seeds on top. For extra flair, add a wedge of lime or thin jalapeño slices as garnish.
Nutritional Information
Here’s a quick overview of the nutrition in this dish:
- Calories: ~280 per serving
- Protein: 12g – shrimp adds a good source of lean protein.
- Carbohydrates: 30g – mainly from rice.
- Fat: 14g – from mayonnaise and frying oil.
Make Ahead and Storage
Storing
Store fried rice squares in an airtight container in the fridge for up to 2 days. Keep the shrimp salad separate and assemble just before serving.
Freezing
You can freeze uncooked pressed rice for up to one month. Thaw in the fridge before frying.
Reheating
Reheat fried rice squares in a skillet or oven to maintain crispiness. Avoid microwaving as it makes them soggy.
Why You’ll Love This Recipe
Here’s why this crispy rice with spicy shrimp salad will quickly become a favorite:
- Perfect Crunch: Each bite has that satisfying golden crisp on the outside with tender rice inside.
- Easy to Make: You don’t need fancy sushi skills; anyone can create restaurant-quality bites at home.
- Flavorful: Creamy, spicy shrimp salad paired with savory fried rice is irresistible.
- Flexible: Swap proteins or adjust spice for your preference.
- Great for Entertaining: Looks beautiful on a platter and is perfect for parties or casual dinners.
Crispy Rice with Spicy Shrimp Salad Recipe
Ingredients
Method
- Rinse the sushi rice under cold water until it runs clear. This removes extra starch and prevents the rice from becoming gummy. I like to rinse mine at least three times for perfect texture.
- Combine rinsed rice with water in a saucepan and bring to a boil. Reduce heat, cover, and cook until tender and water is absorbed, about 20 minutes. Stir in mirin and let the rice cool slightly.
- Line a loaf pan with plastic wrap and press the cooked rice evenly inside. Make sure it’s tightly packed to create compact squares that hold together while frying. Chill in the fridge for at least one hour.
- Lift the rice block from the pan and cut it into 8 even squares using a sharp knife. I like to wipe the knife between cuts to maintain clean edges.
- Heat vegetable oil in a skillet to 375°F (190°C). Fry a few rice squares at a time until golden brown and crispy, about 2–3 minutes per side. Remove and drain on paper towels.
- In a bowl, mix chopped shrimp, kewpie mayonnaise, sriracha, panko, green onions, and jalapeño. Stir gently to combine without breaking up the shrimp pieces.
- Top each crispy rice square with a generous spoonful of the shrimp salad. Drizzle with eel sauce if desired and garnish with a small jalapeño slice or extra green onion.
Notes
- I always use short-grain sushi rice; it crisps up beautifully.
- Press the rice tightly in the pan for perfectly square pieces.
- Make sure oil is hot enough before frying, or the rice will absorb oil instead of crisping.
- I like to dust a thin layer of cornstarch on the rice before frying for extra crunch.
- Freshly chopped shrimp tastes much better than pre-packaged; it adds a juicier bite.