Jump to Recipe Print RecipeAs I bit into a perfectly crispy square, the golden crunch led to an unexpected explosion of zesty flavors from the spicy shrimp salad on top. This Crispy Rice with Spicy Shrimp Salad transforms the classic sushi experience, swapping raw fish for tender, sautéed shrimp—ideal for anyone looking for a creative twist without losing that delightful freshness. What’s more, this dish boasts a gluten-free option, making it a hit for gatherings or simple weeknight dinners. You’ll love how it brings a charming crunch to your table while being a total crowd-pleaser. Ready to embrace this deliciously fun recipe that’s sure to impress? Why is Crispy Rice So Irresistible? Satisfying Crunch: The golden, crispy exterior of the rice squares gives every bite a delightful texture, making it an exciting addition to your meal. Flavorful Twist: The sautéed shrimp salad is packed with zesty spices and creamy undertones, elevating the dish from ordinary to extraordinary. Quick & Easy: With simple steps and minimal prep time, this family-friendly recipe fits perfectly into any busy weeknight. Gluten-Free Option: Enjoy this delectable dish without worry by using gluten-free substitutes, ensuring everyone can partake in the fun. Versatile Variations: Feel free to swap shrimp with crab, chicken, or even seared steak to tailor the recipe to your tastes. For inspiring updates, don’t miss our Garlic Butter Shrimp or Fried Rice Colorful recipes! Experience the joy of this unique, seafood-inspired recipe that family and friends will rave about! Crispy Rice with Spicy Shrimp Salad Ingredients For the Rice • Short Grain Sushi Rice – Provides structure and stickiness for crisping; short grain yields the best texture. • Mirin – Adds a subtle sweetness and umami flavor; consider a gluten-free alternative if needed. • Vegetable Oil – Essential for frying to achieve that crispy texture; use an air fryer for a healthier option. For the Salad • Large Shrimp (21/30 count) – The main protein source, peeled and deveined for convenience; can substitute with crab or lobster for indulgence. • Green Onions – Freshness and mild flavor enhance the salad; chives can be used for a more delicate taste. • Panko Breadcrumbs – Adds delightful crunch; gluten-free options are available. • Kewpie Mayonnaise – A rich, creamy binder for the salad; regular mayonnaise works if Kewpie is unavailable. • Sriracha – Infuses heat; feel free to adjust the amount based on your spice preference. • Diced Jalapeño – Enhances heat and texture; great for those who love an extra kick. • Soy Sauce – Elevates umami flavors; swap for gluten-free tamari if necessary. • Hass Avocado – A creamy topping that balances the spiciness of the salad; other soft avocados can also work. • Eel Sauce (optional) – Sweet soy-based sauce for drizzling; skip it for a lighter dish. Indulge in the delightful layers of texture and flavor with this Crispy Rice with Spicy Shrimp Salad—a guaranteed hit for your next meal! Step‑by‑Step Instructions for Crispy Rice with Spicy Shrimp Salad Step 1: Rinse and Cook the Rice Begin by rinsing 1 cup of short grain sushi rice under cold water until the water runs clear, removing excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and water is absorbed. Step 2: Fluff and Chill the Rice After cooking, remove the saucepan from heat and gently stir in 2 tablespoons of mirin to add a touch of sweetness. Fluff the rice with a fork and allow it to cool slightly before packing it tightly into a lined loaf pan. Cover the pan with plastic wrap and refrigerate for at least 1 hour to help the rice firm up for frying. Step 3: Prepare the Rice Squares Once chilled, remove the rice from the refrigerator and carefully lift it out of the pan. With a sharp knife, cut the rice into square pieces, approximately 2 inches in size. Heat a deep skillet with vegetable oil over medium-high heat until it reaches 375°F (190ºC). This will ensure your rice squares become perfectly crispy. Step 4: Fry the Rice Squares Gently place the rice squares into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they achieve a beautiful golden brown color and a crunchy texture. Once done, carefully remove the crispy rice squares and place them on a towel-lined plate to absorb excess oil. Step 5: Sauté and Chop the Shrimp In a large skillet, heat a drizzle of oil over medium heat. Add 1 pound of peeled and deveined large shrimp to the skillet and sauté them for about 2 minutes, or until they turn pink and opaque. Remove the shrimp from heat, let them cool slightly, and then chop them finely. This shrimp will serve as the flavorful base for the salad. Step 6: Mix the Shrimp Salad In a mixing bowl, combine the chopped shrimp with 2 green onions (thinly sliced), 1/2 cup of panko breadcrumbs, 3 tablespoons of Kewpie mayonnaise, 1-2 tablespoons of sriracha, 1 diced jalapeño, and 1 tablespoon of soy sauce. Mix until all the ingredients are well incorporated and creamy, creating the zesty filling for your Crispy Rice with Spicy Shrimp Salad. Step 7: Assemble the Dish Take each piece of crispy rice and top it generously with the shrimp salad mixture, making sure to cover the entire surface. Slice a ripe Hass avocado and place a slice on top of each assembled square. For an additional burst of flavor, drizzle with eel sauce if desired, bringing a wonderful balance to the dish. What to Serve with Crispy Rice with Spicy Shrimp Salad Add the perfect balance of flavors and textures to your meal with these delightful pairings. Creamy Coconut Soup: This warm, silky soup complements the crispy rice, adding a tropical twist while enhancing the meal’s depth. Steamed Edamame: Lightly salted and full of protein, these tender soybeans provide a satisfying pop of freshness alongside the rich shrimp salad. Asian Slaw: A crunchy salad with fresh veggies and a tangy sesame dressing brightens up the dish, adding a refreshing contrast to the spicy shrimp. Miso Soup: Its umami-rich broth offers a soothing complement, balancing the crispy texture and spice, creating an experience reminiscent of sushi evenings. Sesame Roasted Broccoli: Nutty and slightly charred, this veggie dish pairs beautifully with the shrimp salad’s spiciness, bringing a harmonious blend of flavors. Sake: A chilled glass of crisp sake enhances the seafood flavors while providing a smooth finish to your dining experience. Mango Sticky Rice: For dessert, this traditional treat expands the flavor palette with sweetness, allowing your meal to linger with a pleasantly satisfying end. Make Ahead Options These Crispy Rice with Spicy Shrimp Salad are perfect for meal prep enthusiasts! You can prepare the rice squares up to 24 hours in advance by frying them and then cooling them on a towel-lined plate. Store them in an airtight container at room temperature to maintain their crunchiness. The shrimp salad can also be mixed up to 3 days ahead; just keep it refrigerated to retain its freshness and flavor. When you’re ready to serve, re-crisp the rice squares in an oven or air fryer for about 5 minutes and assemble them with the shrimp salad and avocado. This way, your delightful dish is just as delicious but with minimal effort on busy weeknights! How to Store and Freeze Crispy Rice with Spicy Shrimp Salad Room Temperature: Store leftover crispy rice squares uncovered at room temperature for up to 3 hours to maintain their crunchiness. Fridge: If you need to keep them longer, place the crispy rice squares in an airtight container in the fridge for up to 2 days, but be aware they may lose some crispiness. Freezer: For longer storage, freeze the fried rice squares by wrapping them tightly in plastic wrap and placing them in a zip-top bag for up to 2 months. Reheating: To revive that delightful crunch, reheat frozen crispy rice squares in an oven or air fryer at 375°F (190ºC) until heated through and crispy again before topping with the shrimp salad. Variations & Substitutions for Crispy Rice with Spicy Shrimp Salad Feel free to get creative and tailor this recipe to suit your tastes and dietary needs! Gluten-Free: Use gluten-free tamari in place of soy sauce and verify all other ingredients are certified gluten-free. Dairy-Free: Substitute Kewpie mayonnaise with a dairy-free alternative or avocado mayonnaise for a creamy yet dairy-free option. Seafood Swap: Replace large shrimp with shredded crab for a sweet, delicate flavor or chopped lobster for an indulgent treat. Veggie-Loaded: Toss in shredded carrots or diced cucumber to the salad for extra crunch and freshness, brightening the dish beautifully. Heat Adjustments: If you love spicy food, add extra diced jalapeños or a drizzle of chili oil for an exciting kick. Herbal Infusions: Toss in fresh herbs like cilantro or basil into the shrimp salad for an aromatic lift that enhances flavor. Rice Alternatives: Use quinoa or cauliflower rice for a lighter, grain-free option while still enjoying that satisfying crunch. Bowl Variation: Serve it as a deconstructed bowl by layering the ingredients—crispy rice squares on the bottom, topped with the shrimp salad and avocado slices for a different presentation. Enjoy exploring these variations to create your own perfect version of this Crispy Rice with Spicy Shrimp Salad! If you’re looking for additional inspiration, consider trying out our Mexican Street Salad next! Expert Tips for Crispy Rice with Spicy Shrimp Salad Perfect Oil Temperature: Ensure your oil reaches 375°F before frying to achieve a perfectly crispy exterior without excess greasiness. Rice Cooling: Don’t skip refrigerating the rice after packing it into the loaf pan; this step helps the rice hold its shape when frying for the Crispy Rice with Spicy Shrimp Salad. Chop Shrimp Finely: For optimal flavor distribution, chop the sautéed shrimp into small pieces, allowing every bite of the salad to balance the crispy rice perfectly. Adjust Spice Level: Feel free to modify the sriracha and jalapeño amounts based on your heat preference; start small and add more as needed. Storage Tips: For best results, store leftover crispy rice squares at room temperature and re-crisp them in an oven or air fryer before serving. Crispy Rice with Spicy Shrimp Salad Recipe FAQs How do I choose the right shrimp? Absolutely! When selecting shrimp for this recipe, look for large shrimp with a size rating of 21/30 count. This means there are 21 to 30 shrimp per pound. Fresh shrimp should have a mild, oceanic aroma and a firm texture. If buying frozen, ensure they are sold already peeled and deveined for your convenience. What is the best way to store leftovers? For any leftover crispy rice squares, you can keep them uncovered at room temperature for about 3 hours to maintain their delightful crunch. If you need to store them longer, place the squares in an airtight container and refrigerate for up to 2 days. Keep in mind that they may lose some crispiness in the fridge. Can I freeze crispy rice squares? Very! To freeze the crispy rice squares, wrap each one tightly in plastic wrap and place them in a zip-top freezer bag. They can be stored for up to 2 months this way. When you’re ready to enjoy them, simply reheat in the oven or air fryer at 375°F (190ºC) until they are hot and regain their crunch. What if my crispy rice isn’t crunchy? If your crispy rice turns out soggy, ensure that your oil is hot enough—375°F (190ºC) is ideal. Adjust your frying time as well, typically around 3-4 minutes per side works well. If they do end up not being crispy, reheat them in an oven or air fryer to revive that crunch before serving. Is this recipe suitable for people with gluten allergies? Absolutely! You can easily make this dish gluten-free by using gluten-free panko breadcrumbs and tamari in place of regular soy sauce. Always check labels on all pre-packaged ingredients to ensure they are certified gluten-free to avoid any cross-contamination. How can I adjust the spice level in the shrimp salad? You can tailor the heat to your preference by adjusting the amount of sriracha and diced jalapeños in the salad. Start with smaller quantities and build it up until you reach the desired spice level. This way, you ensure that it’s perfect for your taste buds! Crispy Rice with Spicy Shrimp Salad for a Flavor Explosion This Crispy Rice with Spicy Shrimp Salad offers a delightful fusion of crispy textures and zesty shrimp flavors, perfect for gatherings or weeknight dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 45 minutes mins Servings: 4 servingsCourse: SaladCuisine: Fusion, JapaneseCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Rice1 cup Short Grain Sushi Rice Provides structure and stickiness2 cups Water For cooking rice2 tablespoons Mirin Adds sweetness and umamiFor the Salad1 pound Large Shrimp (21/30 count) Peeled and deveined2 pieces Green Onions Thinly sliced1/2 cup Panko Breadcrumbs Gluten-free options are available3 tablespoons Kewpie Mayonnaise Rich, creamy binder1-2 tablespoons Sriracha Adjust according to spice preference1 piece Diced Jalapeño Enhances heat1 tablespoon Soy Sauce Swap for gluten-free tamari if needed1 piece Hass Avocado Sliced for topping Equipment Medium SaucepanSkilletLoaf pansharp knifeDeep Skillet Method Cooking InstructionsRinse 1 cup of short grain sushi rice under cold water until the water runs clear. Combine with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes.Remove from heat and stir in 2 tablespoons of mirin. Fluff with a fork, pack into a lined loaf pan, cover with plastic wrap, and refrigerate for at least 1 hour.Cut the chilled rice into square pieces, approximately 2 inches in size. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 375°F (190ºC).Fry the rice squares for 3-4 minutes on each side until golden brown and crunchy. Drain on a towel-lined plate.In a large skillet, heat oil over medium heat and sauté 1 pound of chopped shrimp for about 2 minutes until pink and opaque. Cool and chop finely.In a mixing bowl, combine chopped shrimp, 2 green onions, 1/2 cup panko, 3 tablespoons Kewpie mayonnaise, 1-2 tablespoons sriracha, 1 diced jalapeño, and 1 tablespoon soy sauce. Mix well.Top each piece of crispy rice with the shrimp salad mixture. Place a slice of Hass avocado on each and drizzle with eel sauce if desired. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 32gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg NotesFor best results, store leftover crispy rice squares uncovered at room temperature for up to 3 hours, or in an airtight container in the fridge for up to 2 days. Re-crisp in an oven or air fryer before serving. Tried this recipe?Let us know how it was!