Crispy rice salad with an Olokoi dressing

Crispy rice, crunchy vegetable, shrimp, its a whole meal. Simple and delicious!

Ingredients

• 1lb shrimp, shells removed and cleaned
• 1 red bell pepper cut into strips
• 1 - 2 tablespoons of a fresh herb, I used Thai basil
• 1 cup of edamame
• 5 Persian cucumbers, sliced
• 6 cloves of garlic, chopped
• 2 green onions, sliced
• 1/2 red onion sliced
• Juice of 1 lemon
• 1 tbl low sodium soy sauce
• 8 tsp sesame oil, split
• 4 tsp honey
• 4 tbl Olokoi
• 1/4 cup sesame seeds
• Splash of rice wine vinegar
• 2 tbl of a neutral oil
• 2 cups of rice
• 2 tbl chili crisp

Directions

Rice

1. In a sheet pan lined with parchment paper, add the rice.
2. Add the low sodium soy sauce
3. Add 4 tsp sesame oil
4. Add 2 tbl chili crisp
5. Mix well and press down into an even layer
6. Bake at 400 degrees for an hour until rice is crispy
7. When fully cooled down, break the rice into bits

Dressing

In a bowl, combine the following and mix well:

• 4 tsp sesame oil
• 4 tsp honey
• 4 tbl Olokoi
• 1/4 cup sesame seeds
• Splash of rice wine vinegar

Salad

1. Combine all veggies into a large bowl
2. In a skillet add the oil and bring to a medium high heat
3. Add the shrimp, season with salt and pepper
4. Add the garlic and continue to cook all the way through
5. Add the juice of 1 lemon
6. When shrimp is fully cooked, remove from heat and allow to cool
   
7. Add the crispy rice, the shrimp, the dressing, and combine

Enjoy!