Crispy Rice Shrimp Cucumber Salad

Crispy Rice Shrimp Cucumber Salad in a bowl

Get ready to fall head over heels for this Salad! This Crispy Rice Shrimp Cucumber Salad is not only vibrant and flavorful, but it’s also packed with textures that make every bite exciting. I’ve learned this year how much I adore a salad with contrasting textures—and this one has it all!

Every ingredient shines from the crispy rice to the fresh cucumbers, creamy avocado, and protein-packed shrimp. And let me tell you, the Asian Dressing? You’ll want to drink it straight from the bowl. It’s that good! 😍

Here’s everything you need to make this show-stopping salad perfect for lunch, dinner, or meal prep. Follow my page so you don’t miss what’s coming next!

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Crispy Rice Shrimp Cucumber Salad with Asian Dressing

Serves: 2 servings

Ingredients

Crispy Rice

• 1 cup cooked jasmine rice, cooled

• 2 tsp soy sauce

• 2 tbsp chili crisp/crunch

• 1 tbsp sesame oil

Shrimp

• 8 oz peeled and deveined shrimp

• Chef Stu Original Seasoning (or your favorite blend)

Salad

• 1 slicing cucumber, thinly sliced

• 1 cup edamame, shelled

• 1 bunch cilantro, chopped

• 1/2 avocado, diced

• 1/2 head iceberg lettuce

Creamy Asian Dressing

• 1/4 cup olive oil

• 1/4 cup toasted sesame oil

• 3 tbsp soy sauce (or coconut aminos)

• 2 tbsp rice vinegar

• 1 tbsp honey

• 1 tsp sriracha

• 1/2 tsp kosher salt

Instructions

1. Prepare the Crispy Rice

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Add cooked and cooled rice to the baking sheet. Toss with soy sauce, chili crisp, and sesame oil.

3. Spread the rice evenly and bake for 30 minutes, tossing halfway through. Watch closely to avoid burning.

2. Saute the shrimp.

1. Season the shrimp fillet generously with Chef Stu Original Seasoning.

2. Saute in some oil for a few minutes and set aside.

3. Assemble the Salad

1. Chop and slice the cucumber, cilantro, and avocado. Combine them with the edamame in a large salad bowl with the iceberg lettuce.

2. Add the shrimp and crispy rice on top of the salad.

4. Make the Dressing

1. Whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, sriracha, and salt.

2. Taste and adjust seasonings as needed.

5. Toss & Serve

1. Pour the dressing over the salad and toss to combine.

2. Serve immediately and enjoy every crunchy, creamy, flavorful bite!

Pro Tip:

If shrimp isn’t your thing, swap it for chicken and salmon!