Sheet-Pan Scallion Shrimp With Crispy Rice

Ingredients

• 6 cup cooked white or brown short-grain rice (such as sushi rice)
• 4 tbsp neutral oil (such as grapeseed, sunflower or avocado; divided, plus more as needed)
• 1 bunch scallions (thinly sliced, white and green parts separated)
• 1.5 tsp fine sea salt (divided, plus more to taste)
• 5 garlic cloves (finely grated or minced)
• 1 tbsp fresh ginger (finely grated or minced from a 1-inch piece)
• 2 tsp toasted sesame oil (more to taste)
• 1 tsp fish sauce or soy sauce (more to taste)
• 1 lb shrimp (medium or large, cleaned)
• 1 jalapeño or serrano chile (halved, seeded and finely chopped)
• 1 tbsp lime juice (more to taste)

Steps

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   Spread the 6 cups of cooked rice onto a large sheet pan. Drizzle with 2 tablespoons of the neutral oil and sprinkle with the sliced scallion whites and 1 teaspoon of the salt. Use your hands to mix and massage the rice until every grain is evenly coated with the oil, salt, and scallions. If the rice looks dry, add a little more oil to ensure it crisps properly.

3. 3

   Spread the rice mixture into an even layer across the pan. Place in the oven and roast for 25 to 35 minutes, until the rice is golden and crisp at the edges.

4. 4

   While the rice roasts, prepare the seasoning paste. In a large bowl, whisk together the minced garlic, ginger, toasted sesame oil, fish sauce (or soy sauce), and the remaining 1/2 teaspoon of salt. Transfer exactly half of this mixture to a separate small bowl and set it aside to use for the finishing sauce.

5. 5

   Add the cleaned shrimp to the large bowl containing the remaining half of the ginger-garlic paste. Toss thoroughly to coat the shrimp and let them marinate at room temperature while the rice finishes roasting.

6. 6

   Once the rice is golden brown in spots and crispy at the edges, remove the pan from the oven. Scatter the marinated shrimp over the rice in a single, even layer. Return the pan to the oven and roast for another 5 to 10 minutes, depending on the size of the shrimp, until they are opaque and cooked through.

7. 7

   Complete the finishing sauce by stirring the remaining 2 tablespoons of neutral oil, the lime juice, and the chopped jalapeños into the reserved ginger-garlic mixture.

8. 8

   Drizzle the sauce over the hot shrimp and rice. Use a spatula to stir everything together on the pan, breaking up the crispy rice bits and mixing them with the softer grains and shrimp. Taste and adjust seasoning with more salt, fish sauce, sesame oil, or lime juice as desired. Garnish with the reserved scallion greens and serve immediately.

Notes

If substituting long-grain rice for short-grain, monitor the oven closely as long-grain rice browns and dries out faster. Short-grain rice is preferred for its ability to stay plump in the center while crisping on the outside.

Nutrition per serving

• main dish
• sheet pan
• seafood
• shrimp
• crispy rice
• weeknight dinner
• gluten-free