Shrimp & Herb Rice Salad with Crispy Shallots

Ingredients (Serves 2–3)

For the shrimp

• 300 g large shrimp, peeled and deveined (tails on optional)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder (or 1 fresh garlic clove, minced)

For the rice

• 1 cup cooked jasmine rice (let it cool to room temperature)

• Rice should be fluffy, not mushy

For the salad base

• 1 packed cup fresh cilantro leaves (roughly chopped)

• ¼ cup thinly sliced red onion

• 2 tablespoons roasted peanuts, roughly crushed

For the crispy shallots

• 2 shallots, thinly sliced

• Neutral oil for frying

For the dressing

• 2 tablespoons fish sauce

• 1 tablespoon fresh lime juice

• 1 teaspoon sugar (adjust to taste)

• 1 tablespoon neutral oil (or shrimp oil if available)

• Optional: a pinch of chili flakes for heat

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Instructions

1. Make the crispy shallots

Heat oil in a small pan over medium heat.
Add the sliced shallots and fry gently, stirring often, until golden brown and crispy.
Remove immediately and drain on paper towels. They will crisp up more as they cool.
Set aside.

2. Cook the shrimp

Pat the shrimp dry with paper towels.
Season with salt, pepper, and garlic.
Heat olive oil in a pan over medium-high heat.
Add shrimp in a single layer and cook for about 1½–2 minutes per side until pink, opaque, and lightly golden.
Remove from heat and let rest.

3. Mix the dressing

In a small bowl, whisk together fish sauce, lime juice, sugar, and oil.
Taste and adjust — it should be balanced: salty, sour, slightly sweet.

4. Assemble the salad

In a large bowl, add:

• Cooked rice

• Cilantro

• Red onion

Gently toss to separate the rice grains.

Add the cooked shrimp and drizzle the dressing over everything.
Toss lightly so the rice absorbs the flavors without breaking.

5. Finish & serve

Top with:

• Crispy shallots

• Crushed peanuts

• Extra cilantro if desired

Serve immediately or slightly warm — this dish is best fresh.

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Pro tips

• Use day-old rice if possible for the best texture.

• Don’t overdress — the rice should be coated, not soaked.

• Shrimp oil or shallot oil takes this to another level.