Crispy Rice Salad
-
prep time
15 mins
-
cook time
30 mins
-
total time
45 mins
-
servings
3
INGREDIENTS
2 cups rice
3 tbsp olive oil
2 tbsp red curry paste
1 cucumber
2 shallots
¼ chopped cilantro
¼ cup chopped mint
3 green onions
1 cup chopped cooked shrimp
¼ cup chopped roasted peanuts
Butter lettuce for serving (if desired)
Dressing
2 garlic cloves
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp rice vinegar
2 limes juiced
2 tbsp brown sugar
½ a tsp salt & pepper
PREPARATION
- Begin by cooking your rice according to package instructions. Spread the cooked rice out on a parchment lined sheet pan. Massage the olive oil and red curry paste into the rice. Air fry for 20-25 minutes at 350 F or until crispy.
- Meanwhile prepare the dressing by blending all the listed ingredients for 30 seconds or until smooth. Set aside.
- Devein and de shell the shrimp. Boil in a pot for 2-3 minutes until pink and cooked through. Remove and chop into bite sized pieces.
- Chop the cucumber, shallot, cilantro, mint, and green onions into even pieces.
- Add the cucumber, shallot, cilantro, mint, green onion, cooked shrimp, roasted peanuts, and crispy rice to a large bowl along with the dressing. Toss to coat and enjoy with some butter lettuce if desired.
featured products
