Bang Bang Crispy Rice Shrimp Salad

Steps

1. 1

   Prepare and measure all ingredients. If using frozen edamame, thaw or cook it according to the package directions, then drain well. Slice the cucumber and green onions.

2. 2

   In a bowl, combine the cooked jasmine rice, chili crunch, sesame oil, granulated sugar, and rice vinegar. Stir gently until the rice is evenly coated.

3. 3

   Spread the seasoned rice in an even layer in a skillet or on a sheet pan. Cook with some of the avocado oil over medium heat, or bake in a hot oven, until the underside and edges are golden and crisp. Turn or stir as needed so the rice browns without burning.

4. 4

   In a bowl, combine the cornstarch, onion powder, garlic powder, salt, black pepper, and smoked paprika. Toss the peeled, deveined shrimp in the seasoning mixture until thoroughly coated.

5. 5

   Heat the remaining avocado oil in a large skillet over medium-high heat. Add the coated shrimp in a single layer, working in batches if necessary. Cook until the coating is crisp and the shrimp are opaque and firm, turning once; shrimp should reach 145°F (63 °C) / 63°C (145 °F) internally, about 2–3 minutes per side.

   Start 3-minute timer
6. 6

   In a small bowl, whisk together the Kewpie mayonnaise, sriracha, and sweet chili sauce until smooth. Taste and adjust the heat only if desired.

7. 7

   Arrange the cucumber, edamame, green onions, and crispy rice in a large serving bowl or individual bowls.

8. 8

   Add the crispy shrimp and drizzle or toss with the bang bang sauce. Finish with furikake and white sesame seeds, then serve immediately while the rice and shrimp are crisp.