Shrimp Crispy Rice Salad
This Shrimp Crispy Rice Salad combines bold herbaceous and bright flavors with crispy rice. This salad will leave you satisfied.
Servings 2 people
Ingredients
- 1/2- 3/4 lb Raw shrimp de-veined and de-shelled
- 1/3 cup cilantro leaves
- 1/4 cup mint leaves
- 3-4 kale stems leaves removed, stems discarded
Ginger Dressing
- 1 tbsp fresh ginger minced
- 2 green onions whites discarded, greens thinly sliced
- 1 thai chili finely sliced
- 2 tbsp seasoned rice vinegar
- 1 tbsp ponzu
- 2 limes juiced
- 1/4 cup neutral oil canola, vegetable, or avocado
Instructions
- Start with the dressing, in a bowl combine the oil, ponzu, rice vinegar, lime juice, minced chili and ginger, and sliced green onions. Place in the fridge until ready to use.
- Wash and prep the greens. Remove the kale leaves from the stems and discard these. Place the kale in a bowl with a small drizzle of oil and massage the leaves for 30 seconds. Add in the cilantro and mint leaves.
- Heat a skillet or frying pan over medium-high heat. When the pan is hot add 1 tbsp of oil. Heat for 10 second then throw the cooked rice in, flattening it against the pan. Let the rice crisp undisturbed for 3-4 minutes or until it starts to lightly brown. Flip and cook for another 3-4 minutes. Remove from the heat.
- While the rice is cooking, place a small sauce pan with salted water on the stove over medium heat. Once at a boil, lower the heat and add in the cleaned de-shelled shrimp. This will be extremely quick, smaller shrimp will take about a minute whereas larger ones will take 2. Drain the shrimp when cooked.
- Dish out the greens. Add the crispy rice and shrimp to the bowls and dress with desired amount.