Bang Bang Shrimp Crispy Rice Salad
Loaded with crunchy oven-baked basmati rice, crispy popcorn shrimp, and a fresh cabbage slaw tossed in a creamy, sweet-spicy Thai chili dressing. It’s bold, flavorful, and packed with texture — the perfect easy dinner or satisfying meal prep recipe.
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.