Bang Bang Crispy Rice Shrimp Salad

Name: Bang Bang Crispy Rice Shrimp Salad
Yield: 4
Ingredients: 2 cups jasmine rice, cooked; 1 tbsp chili crunch; 1 tsp sesame oil; 3 tsp granulated sugar; 2 tbsp rice vinegar; 32 shrimp, peeled and deveined; 3 tbsp cornstarch; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp salt; 2 tsp black pepper; 1 tsp smoked paprika; 3 tbsp avocado oil; 1 cucumber; 1 1/2 cups edamame; 1 bunch green onions; 2 tbsp furikake; 1/3 cup Kewpie mayonnaise; 3 tbsp sriracha; 2 tbsp sweet chili sauce; 2 tsp white sesame seeds

A flavor-packed, top-tier meal loaded with crunchy veggies, crispy shrimp, and a spicy sauce.

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 4

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Ingredients

2 cups jasmine rice, cooked
1 tbsp chili crunch
1 tsp sesame oil
3 tsp granulated sugar
2 tbsp rice vinegar
32 shrimp, peeled and deveined
3 tbsp cornstarch
2 tsp onion powder
2 tsp garlic powder
2 tsp salt
2 tsp black pepper
1 tsp smoked paprika
3 tbsp avocado oil
1 cucumber
1 1/2 cups edamame
1 bunch green onions
2 tbsp furikake
1/3 cup Kewpie mayonnaise
3 tbsp sriracha
2 tbsp sweet chili sauce
2 tsp white sesame seeds

Method

Combine the cooked rice with chili crunch, sesame oil, sugar, and rice vinegar to season.
Toss the shrimp with cornstarch, onion powder, garlic powder, salt, pepper, and smoked paprika.
Heat avocado oil in a pan and cook the seasoned shrimp until crispy.
Prepare the sauce by mixing Kewpie mayonnaise, sriracha, and sweet chili sauce.
Assemble the salad by combining the seasoned rice, crispy shrimp, sliced cucumber, edamame, and chopped green onions.
Drizzle with the prepared sauce and garnish with furikake and white sesame seeds.

Nutrition

Per 1 bowl

calories: 450
carbohydrate: 55g
cholesterol: 150mg
fat: 18g
fiber: 4g
protein: 25g
saturated fat: 3g
sodium: 850mg
sugar: 8g
trans fat: 0g
unsaturated fat: 15g

Adapted from tiktok.com.