Rice with Spicy Shrimp Salad

Introduction to the Recipe

If you’re craving something flavorful, quick, and a little spicy, this Rice with Spicy Shrimp Salad is a must-try. This dish blends warm, seasoned sushi rice with spicy mayo-coated shrimp, finished with crisp scallions and chili oil heat. It’s a perfect meal for busy weeknights or a refreshing lunch that packs a flavorful punch.

At the heart of the dish is Prime Shrimp Soy Ginger, a convenient pre-seasoned shrimp that brings rich umami flavor without any fuss. The shrimp is lightly sautéed and mixed into a creamy dressing made with Kewpie mayonnaise, soy sauce, and chili crisp. The base of sushi rice is lightly seasoned with rice vinegar and sugar, giving it that subtle sweet tang that makes the whole dish come alive.

This recipe is perfect for fans of poke bowls or spicy tuna rolls, but it’s even easier to put together at home. If you’re not sure how to work with sushi rice, here’s a great sushi rice tutorial to help you master it. And if chili crisp is new to you, learn how to use it in other dishes with this guide to chili crisp.

With minimal cooking required and plenty of options to customize it, this Rice with Spicy Shrimp Salad is a bold, satisfying dish that belongs in your weekly rotation.

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Basic Recipe: Ingredients and Instructions

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Advanced Techniques

Perfecting Sushi Rice Texture

Getting the rice right is crucial. Rinse it thoroughly before cooking to remove excess starch, then season while warm. For restaurant-quality texture, spread the cooked rice on a wooden or glass dish and fan it as you fold in the seasoning. This adds shine and prevents clumping. Don’t refrigerate the rice unless necessary—it hardens quickly.

Deepening Shrimp Flavor with a Quick Marinade

Even though Prime Shrimp is seasoned, a quick marinade of garlic, a dash of sesame oil, and citrus juice (lime or yuzu) before cooking can deepen the flavor. Just 10 minutes can infuse the shrimp with extra brightness and umami. Sear quickly in avocado oil to lock in the flavor.

Homemade Chili Crisp for Custom Heat

If you’re adventurous, making your own chili crisp allows you to customize both heat and texture. Simmer garlic, shallots, and chili flakes in oil, then add soy sauce, sugar, and optional Sichuan peppercorns. Store in a jar for weeks and use not only in this dish but others like noodles or eggs.

Torching the Shrimp for Extra Smokiness

After cooking, you can lightly torch the shrimp or place them under a broiler for 30 seconds to get crispy, charred edges. This enhances the flavor with a smoky touch that plays beautifully against the creamy mayo and soft rice. Be cautious not to over-char.

Layering Texture with Crunchy Toppings

Add extra depth by sprinkling crispy toppings like tempura flakes, toasted sesame seeds, or even crushed seaweed snacks. These toppings contrast the creamy texture of the shrimp and soft rice, adding a satisfying crunch and additional flavor.

See more advanced recipes at cookingwhite.com

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Storage, Shelf Life, and Maintenance Tips

Refrigerating Leftovers the Right Way

Store rice and shrimp salad separately in airtight containers for up to 2 days. Rice tends to dry out, so cover it with a damp paper towel when storing. For the shrimp salad, keep it in a shallow container to avoid excess moisture buildup.

Why Freezing Isn’t Recommended

This dish doesn’t freeze well. Sushi rice becomes grainy and loses its texture when thawed, and mayo-based sauces can separate. If you need to freeze, only freeze the shrimp before mixing with mayo and assemble the salad fresh later.

Reviving Sushi Rice

Cold sushi rice gets hard. To revive it, place rice in a bowl, sprinkle with water, and microwave covered with a damp towel for 30 seconds. This gently steams the rice and brings back its soft, sticky texture without turning it mushy.

Preventing Soggy Shrimp Salad

Excess moisture can make the shrimp salad soggy. Let the shrimp cool before mixing with mayo, and store uncovered for the first 30 minutes in the fridge to release steam. Stir before serving and add a little extra mayo to refresh.

Serving Temperature for Best Experience

The ideal way to serve this dish is room temperature shrimp salad over slightly warm rice. This contrast allows all the elements—spicy, creamy, savory, and tangy—to stand out without overwhelming each other.

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Dietary Adaptations and Substitutions

Gluten-Free Option

To make this gluten-free, use tamari or certified gluten-free soy sauce. Double-check the ingredients in your chili crisp and Kewpie mayo to confirm they don’t contain wheat or barley. The rest of the ingredients are naturally gluten-free.

Vegan-Friendly Version

Use plant-based shrimp alternatives made from konjac or soy protein. Swap Kewpie mayo with vegan mayo and ensure your chili crisp is vegan (some contain fish or shrimp powder). You’ll still get the same creamy, spicy, and savory combo.

Low-Carb/Keto Substitution

Replace sushi rice with cauliflower rice. Lightly sauté the cauliflower rice with a splash of rice vinegar and sugar substitute. Use avocado oil-based mayo and ensure your soy sauce and chili crisp are low-carb friendly.

Nut-Free Preparation

This recipe is naturally nut-free, but double-check chili crisp ingredients—some versions contain peanut oil. If sensitive, choose a nut-free chili oil or make your own. Also, verify that no cross-contamination occurs during cooking or prep.

Low-Sodium Adjustments

Use low-sodium soy sauce and go lighter on the chili crisp if it’s heavily salted. Mix in Greek yogurt with your mayo to lower the sodium content while maintaining creaminess. Fresh herbs and lime juice help bring flavor without salt.

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FAQs About the Recipe

Can I Use Regular Shrimp Instead of Prime Shrimp?

Yes! If you’re using raw shrimp, season with soy sauce, minced ginger, garlic, and a splash of lime. Cook until pink and opaque, then chop. The convenience of Prime Shrimp lies in its pre-seasoning, but fresh works just as well with good seasoning.

What If I Don’t Have Sushi Rice?

Use any short-grain white rice for the closest texture. Medium-grain rice also works. Long-grain rice like jasmine or basmati won’t give the same sticky texture but can be used in a pinch—just expect a looser bowl.

How Spicy Is This Recipe?

The spiciness depends on the chili crisp you use. Some are mild, others intense. Start with 1 tablespoon and add more to taste. If you’re heat-sensitive, use a chili oil without flakes or stir a bit of honey into the mayo to mellow the spice.

Can I Prep This Ahead for Meal Prepping?

Yes! Cook and season the rice, then store it separately. Prepare the shrimp salad and store it in the fridge. When ready to eat, gently warm the rice and assemble. Best within 2 days for optimal flavor and texture.

What Can I Add to Make It a Bigger Meal?

Add sliced avocado, edamame, shredded carrots, cucumber, or even a soft-boiled egg. These additions boost nutrition and make the dish more filling. A sprinkle of furikake seasoning or sesame seeds adds visual appeal and extra umami.

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Conclusion & Final Thoughts

Rice with Spicy Shrimp Salad is more than just a meal—it’s a celebration of bold flavor and effortless preparation. Whether you’re new to spicy seafood bowls or already a fan of Asian fusion, this recipe delivers heat, texture, and satisfaction in every bite.

With simple ingredients, minimal prep, and lots of room for customization, this dish fits into any lifestyle. You can make it healthier, spicier, or bulk it up with veggies. Its make-ahead-friendly nature also makes it perfect for busy weekdays or meal prep Sundays.

It’s the kind of dish that tastes indulgent but is surprisingly easy to make. Ideal for lunch, dinner, or even an impressive casual dinner party meal, Rice with Spicy Shrimp Salad is bound to become a repeat recipe in your rotation. It’s balanced, flavorful, and just plain fun to eat.

So next time you’re in the mood for something satisfying but don’t want to spend hours in the kitchen, give this recipe a try. One bowl and you’ll be hooked.