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Sesame-Coconut Crispy Rice Salad with Shrimp
Recipes
Sesame-Coconut Crispy Rice Salad with Shrimp
6 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

For rice
  • Nonstick aluminum foil
  • 2 pouches cooked jasmine (or basmati) rice (8.8–10.6 oz each)
  • ¼ cup red curry paste
  • 2 tablespoons sesame oil
  • 2 tablespoons granulated sugar
  • 1 tablespoon coconut liquid aminos
For dressing
  • 2 tablespoons tahini
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons granulated sugar
  • 2 teaspoons coconut liquid aminos
  • 2 teaspoons chili crisp (optional)
For salad
  • 1 lb large peeled/deveined shrimp, tails removed
  • 1 large shallot
  • 6 green onions
  • 6 oz fresh asparagus spears
  • 1 hothouse cucumber
  • 1 large zucchini squash
  • 1 large yellow squash
  • 1 bunch fresh cilantro
  • 0.75 oz fresh basil
  • 0.5 oz fresh mint
  • ⅓ cup roasted peanuts (optional)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly cracked black pepper, divided
  • 2 tablespoons sesame oil

Steps

    1. Prepare rice. Preheat oven to 400°F. Line baking sheet with foil. Place in medium bowl: rice, curry paste, oil, sugar, and aminos; stir until evenly coated. Spread mixture in even layer on baking sheet. Bake 40–50 minutes, stirring every 10 minutes, until rice is crisp. Remove from oven and let stand to cool (rice will become more crisp as it cools).
    2. Meanwhile, prepare dressing. Whisk in small bowl: tahini, oil, vinegar, sugar, aminos, and chili crisp, if using; set aside.
    3. Prepare salad. Thaw shrimp if needed. Chop shallot finely. Slice green onions thinly. Cut asparagus into thin, diagonal pieces, discarding tough root ends. Cut cucumber, zucchini, and yellow squash into small bite-size cubes.
    4. Tear cilantro (1 cup), basil (½ cup), and mint (¼ cup) into small pieces. Chop peanuts coarsely, if using. Pat shrimp dry, and coat with ½ teaspoon each salt and pepper (wash hands).
    5. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil and shallots. Cook and stir 1 minute. Stir in zucchini, yellow squash, and remaining ½ teaspoon each salt and pepper. Cook and stir 1–2 minutes until crisp-tender. Stir in shrimp; cook 2–3 minutes until shrimp are pink and opaque.
    6. Divide rice evenly among centers of serving bowls. Place in small piles around rice: cucumbers, asparagus, cilantro, basil, mint, green onions, shrimp mixture, and peanuts. Drizzle with dressing; serve.

    Chef's Tip: You can also use 4 cups leftover cooked rice in place of the packaged cooked rice.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 420, Total Fat 19g, Sat Fat 3g, Trans Fat 0g, Chol 75mg, Sodium 1180mg, Total Carb 49g, Fiber 4g, Total Sugar 12g, (Incl. 8g Added Sugars), Protein 14g, Vitamin D 6%, Calc 6%, Iron 10%, Potassium 8%