Teriyaki shrimp combines with crispy rice, cucumber, edamame and lettuce for a delicious dinner salad. Using store-bought teriyaki sauce makes this dish quick and easy.
This quick and easy dinner salad adds crispy rice to the mix for a more hearty salad, perfect for dinner. The lettuce, cucumber and edamame are tossed in a sesame ginger dressing and then topped with quick-cooked teriyaki shrimp.
Ingredients and substitutions
A few notes about the key ingredients …
Rice – you can use any type of rice from white long-grain, to jasmine or basmati.
Teriyaki Sauce – Using a store-bought teriyaki sauce is a perfect way to make this salad quickly and easily. I picked up a big bottle of Kinder’s Teriyaki Sauce at Costco that I’m loving for dishes like these! Otherwise, look for teriyaki sauce in the Asian food section of your grocery store. If you’d like, you can make your own. There are a lot of recipes on the internet.
Edamame – I like to keep shelled frozen edamame on hand. I simply microwave it briefly to cook (instructions in the Recipe Card). Run it under cold water after cooking to cool and set before using.
How to make teriyaki shrimp and crispy rice salad
- Make the crispy rice by seasoning cooked rice with a bit of teriyaki sauce and sesame oil and baking on a parchment-lined baking sheet until dried. Set aside.
- While the rice is cooking, whisk together the ginger sesame dressing and set aside.
- Add the lettuce, cucumber and cooked edamame to a large salad bowl. Drizzle with some of the sesame ginger dressing and toss to combine. Set aside.
- Quickly cook the shrimp in a skillet for 3-4 minutes, then add the teriyaki sauce and cook together until warmed and well coated in sauce.
- Spoon the shrimp over the salad in the bowl.
- Add some or all of the crispy rice and toss together with the shrimp and greens. Drizzle with additional teriyaki sauce and garnish with sesame seeds to serve.
Recipe tips!
- You could make the crispy rice ahead and refrigerate it if you like. I think the rice is best at room temperature or just slightly warm, so if you make it ahead, take it out of the refrigerator ahead of time.
- Change it up by swapping chicken for the shrimp. Simply cut up some chicken thighs and cook quickly in a skillet before adding the teriyaki sauce.
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Get the Recipe: Teriyaki Shrimp Salad with Crispy Rice
Ingredients
For the crispy rice:
- 1 1/2 cups cooked rice, white long-grain, jasmine or basmati *see Note 1 below
- 2 teaspoons sesame oil
- 2 Tablespoons teriyaki sauce, store-bought or homemade *see Note 2 below
- cooking oil
For the sesame ginger dressing:
- 1 clove garlic, grated or very finely minced
- 1 Tablespoon fresh ginger, grated or ginger paste
- 2 Tablespoons sesame oil
- 2 Tablespoons soy sauce, low-sodium recommended
- 2 Tablespoons rice vinegar
- 1 Tablespoon honey or maple syrup, or brown sugar
- 1/4 cup light-flavoured cooking oil, such as sunflower, canola, etc.
For the salad:
- 2 cups romaine lettuce, or other lettuce, chopped
- 1/3 cucumber, sliced and quartered
- 1/2 cup shelled edamame, cooked and cooled
For the teriyaki shrimp:
- 10 oz raw shrimp, peeled and deveined, thawed if frozen
- 3-4 Tablespoons teriyaki sauce
For garnish:
- sesame seeds
Instructions
- Tip! Despite being called "crispy" rice, you don't want the rice to be too crispy. Bake it just long enough to dry it out, but leaving a bit of softness to the bite, similar to fried rice.
- For the crispy rice: Preheat the oven to 400F. (non-convection/not fan-assisted). Line a baking sheet with parchment paper, then spread the cooked rice evenly on the baking sheet. Drizzle with sesame oil and teriyaki sauce and then stir to combine. Cook in the preheated oven for 20-30 minutes, stirring a couple of times, until the rice is dry and golden. Taste test to gauge doneness. Watch closely near the end of cooking to be sure it doesn't burn. Remove from the oven and set aside to cool.
- While the rice is cooking, cook the edamame* and prepare the dressing. (*Cook shelled edamame by boiling for about 5 minutes in salted water or place into a bowl with a splash of water and a pinch of salt, cover and microwave for about 1 – 1 1/2 minutes. Drain and rinse with cold water to cool and stop the cooking.)
- For the sesame ginger dressing: Combine all the ingredients in a small bowl and whisk together or add to a small jar and shake to combine well. Set aside.
- For the salad: Combine the lettuce, cucumber and edamame in a large serving bowl (a shallow bowl works best). Drizzle with some of the sesame ginger dressing, as needed or to taste and toss to combine. Set aside.
- For the teriyaki shrimp: Add a splash of cooking oil to a skillet and heat over medium heat. Add the shrimp and cook, stirring, until cooked through, about 3 minutes. Add the teriyaki sauce and cook together briefly with the shrimp to heat and coat. Remove from the heat.
- Spoon the teriyaki shrimp overtop of the salad. Add some or all of the crispy rice to taste and toss together with the shrimp and salad. Drizzle with additional teriyaki sauce and garnish with sesame seeds to serve.
Notes
More shrimp recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
