Here’s an idea inspired by tahdig, socarrat, and other forms of crispy, crusty scorched rice prized ’round the world: use a hot, oil-slicked pan to impart a delightful crunch to a fresh pot of rice—or skip step 1 and use a few cups of leftover rice straight from the fridge! Here, that rice is paired with rounds of juicy citrus, sliced avocado, and tender sautéed shrimp. For the most striking presentation (and the widest range of sweet to tart flavors), choose a mix of fruits, like blood oranges, grapefruits, and Cara Caras. Tinned tuna dressed in olive oil is an easy swap for shrimp.
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Rinse rice in a fine-mesh sieve until water runs clear. Place in a medium saucepan; add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and 1¼ cups water. Stir well, then bring to a boil. Cover with a lid and reduce heat to lowest setting. Cook, undisturbed, 15 minutes. Remove from heat, uncover, and fluff rice with a fork.
Meanwhile, slice an orange in half and finely grate in zest from 1 half into a large bowl. Squeeze juice from same half through a fine-mesh sieve into bowl; discard seeds (if using grapefruit, use 2 tsp. zest and 3 Tbsp. juice). Whisk in garlic, lime juice, 2 Tbsp. oil, and ½ tsp. mild chile flakes.
Meanwhile, remove peel and white pith from remaining citrus; discard. Slice citrus into ¼”-thick rounds; set aside.
Pat shrimp dry; season with salt. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Cook shrimp, tossing occasionally, until bright pink and cooked through, about 3 minutes. Transfer to bowl with dressing; toss to coat.
Heat remaining 1 Tbsp. oil in same pan over medium-high. Add rice; press into an even layer with a spoon. Cook, undisturbed, until light golden and crisp underneath, 6–8 minutes. Divide rice among plates, arranging crisped side up.
Add avocado, onion, arugula, and reserved citrus rounds to bowl with shrimp and season with salt; toss well. Spoon over rice; drizzle any remaining dressing on top. Sprinkle mild chile flakes over.
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Really enjoyed this salad. It was super easy for a week night and tasted kinda fancy without much effort, so I'd also make it for friends, I think. My only edit is to reduce the red onion; mine was really small and it still was a bit much.
Sioux Falls, South Dakota
This was a pretty delicious weeknight winter dinner salad. I'll definitely make it again; the only edit I suggest is to reduce the red onion, probably by about half. Otherwise, quick and tasty.
Sioux Falls, South Dakota
This was yummy! I added a bit of honey to the shrimp dressing, and made the salad bigger (added kale, radicchio, some thin red cabbage slices). Will absolutely make this again!
NY , NY
It says you can use cold leftover rice OR cook the rice according to the recipe. Great recipe!
This is a refreshing, bright meal that is welcome after the heavy holiday food. The avocado provides a smooth bridge between the sweet and tart flavors. It's quick to make and suitable for guests. And, as the description promises, you can make a fresh pot of rice or use leftover if you have it in the fridge. Either way, this is a keeper.
I presume that if you use cooked rice you then start with step 5 for the rice. Hope it still turns out ok
Uhm, the description promises using left over rice (presumably already cooked) but the recipe starts with cooking rice. What am I missing?
Robert in NC