Description
A vibrant and satisfying salad featuring succulent garlic shrimp, fresh greens, and a unique, tangy dressing made with crispy rice for texture.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tbsp olive oil, divided
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup cooked sushi rice, cooled
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp toasted sesame seeds
Instructions
1. Prepare the Crust:
- Pat the shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat.
- In a small non-stick skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the cooled sushi rice, pressing it into a thin layer. Cook for 4-5 minutes without stirring until the bottom is golden and crispy. Break it up into small pieces with a spatula.
- To make the dressing, whisk together the rice vinegar, soy sauce, sesame oil, and honey in a small bowl. Stir in the crispy rice pieces and toasted sesame seeds.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and cilantro. Top with the warm garlic shrimp. Drizzle the crispy rice sesame dressing over the salad and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste.