Crispy Rice Salad
If you love bold flavor and big texture, this Bang Bang Shrimp Crispy Rice Salad is about to become your new obsession. Golden, oven-crisped basmati rice gets tossed in sesame oil, soy sauce, and chili crisp for the ultimate crunchy base, then topped with hot, crispy popcorn shrimp and a fresh, vibrant cabbage salad. Every bite is layered with heat, crunch, and that irresistible sweet-spicy kick from homemade bang bang dressing.
Perfect for busy weeknights, meal prep lunches, or a crowd-pleasing dinner that feels restaurant-worthy but comes together fast. The creamy Thai chili–lime dressing made with mayo, Greek yogurt, sriracha, and honey ties everything together with the perfect balance of tangy, spicy, and slightly sweet. Serve it immediately while the shrimp and rice are still warm and crispy for maximum texture and flavor.
Bang Bang Shrimp Crispy Rice Salad
Ingredients
For the Crispy Rice:
- 1 cup uncooked Basmati rice
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp chili crisp oil
For the Salad:
- 10 oz popcorn shrimp
- 1½ cups shredded cabbage
- ½ thinly sliced red onion
- 1 jalapeño finely chopped
- 2 green onions sliced
- ½ cup shelled edamame
- 1 cup sliced cucumber
Bang Bang Dressing:
- 2 tbsp mayo
- 2 tbsp Greek yogurt
- ½ cup Thai chilli sauce
- Juice of 1 lime
- 1 tsp sriracha
- 2 tsp honey
Instructions
- 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 dressing ingredients together 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.
