Crispy Rice Salad with Arugula and Shrimp

Crispy rice, fresh herbs, tender shrimp, and a tangy-salty-sweet Nuoc Cham vinaigrette come together in this Thai-inspired salad. It’s bright with bold flavors, full of texture, and simple enough to make any night for dinner.

Crispy Rice Salad Recipe

Ingredients

Salad:

• 1/2 lb shrimp, peeled and deveined

• 2 cups cooked rice

• 1 tbsp red curry paste

• 2 tbsp oil (avocado oil, canola oil, or olive oil will work)

• 1/2 cup edamame

• 1/2 cup corn

• 1/2 cup English cucumber, sliced

• 1/4 cup scallion, sliced

• 1/2 cup cilantro, chopped

• 2 cups arugula mix

Nuoc Cham Vinaigrette:

• 6 tbsp water

• 3 tbsp fish sauce

• 3 tbsp lime juice

• 2 tbsp sugar

• 2 tsp garlic, minced (or 2 tsp garlic powder)

• Optional: 1 Thai bird chili, sliced

Instructions

1. Poach the shrimp:

   • Bring 3 quarts of water and 1 tbsp salt to a boil.

   • Add shrimp, remove pot from heat, and poach for 2–3 minutes (longer for larger shrimp) until opaque.

   • Transfer to an ice bath or cool on a plate in the refrigerator.

2. Crisp the rice:

   • Preheat oven to 400°F.

   • Mix cooked rice with 2 tbsp oil and curry paste until well combined.

   • Spread rice evenly on a parchment-lined baking sheet.

   • Bake for 30–40 minutes, tossing once or twice, until crispy. Let cool.

   • Tip: If using an air fryer, crisp the rice at 400°F for 8–10 minutes instead of baking.

3. Make the vinaigrette:

   • Whisk together all vinaigrette ingredients in a small bowl.

4. Assemble the salad:

   • In a large bowl, combine crispy rice, shrimp, edamame, corn, cucumber, scallion, cilantro, and arugula.

   • Add about half the vinaigrette and toss gently.

   • Taste and add more vinaigrette as desired.

   • For extra saltiness, drizzle in more fish sauce.

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