Get the Recipe: Teriyaki Shrimp with Crispy Rice Salad
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.
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
Note 1: Start with 3/4 of a cup of uncooked rice to yield 1 1/2 cups of cooked rice. Cook according to package directions.
Note 1: Any store-bought teriyaki sauce is fine. I've been enjoying the Kinder's Teriyaki Sauce from Costco. You can also make your own teriyaki sauce if you like. There are many recipes online.
Tips!
Serving: 1serving, Calories: 354kcal, Carbohydrates: 29g, Protein: 6g, Fat: 24g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Sodium: 1153mg, Potassium: 288mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2065IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg
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