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

  1. 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.
  2. Meanwhile prepare the dressing by blending all the listed ingredients for 30 seconds or until smooth. Set aside.
  3. 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.
  4. Chop the cucumber, shallot, cilantro, mint, and green onions into even pieces.
  5. 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.

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