25-Minute Crispy Rice Shrimp Bites with Sweet Chili Mayo
Pan-crisped rice squares topped with quick sautéed shrimp and a sweet chili mayo drizzle.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (168 reviews)
INSPIRED BY
Built for busy weeknights with fast cook times and big flavor from pantry staples.
Story
This is the kind of recipe I make when I want something comforting but I do not want a sink full of dishes. Everything comes together quickly, and the ingredients are easy to keep on hand. I like setting out a few toppings so everyone can make their plate their own. It is simple, cozy, and dependable.
By Casey
Ingredients
- Cooked jasmine rice (cold)
- Egg
- Cornstarch
- Kosher salt
- Neutral oil
- Small shrimp (peeled)
- Garlic
- Lime juice
- Mayonnaise
- Sweet chili sauce
- Cucumber (optional)
- Green onions
Instructions
- Mix cold rice with egg, cornstarch, and a pinch of salt, then press into a flat layer on a plate.
- Cut into small squares and pan-fry in oil 3 to 4 minutes per side until crisp and golden.
- Sauté shrimp with garlic and a pinch of salt until just pink, then squeeze in lime.
- Stir mayo and sweet chili sauce together for a quick drizzle.
- Top each crispy rice bite with shrimp and a little sauce.
- Finish with green onions and cucumber slices, serve right away.
Chef Tips
- Cold rice holds together best, warm rice tends to fall apart.
- Keep shrimp small so each bite is easy to eat.
- For a lighter sauce, mix sweet chili with plain Greek yogurt instead of mayo.
Cook's Notes
- Press the rice firmly, it helps the squares stay intact.
- Fry in a single layer, crowding makes them steam.
- Add lime last, it keeps the shrimp tasting fresh.