Lunch 🤖 AI Generated

Thai Crispy Rice Salad with Lime & Herbs

A vibrant Southeast Asian salad combining crispy jasmine rice, fresh herbs, and tangy lime dressing. This Fat Switch version swaps traditional deep-fried rice for air-crisped kernels and replaces coconut cream with Greek yogurt, cutting 240 calories (41%) while keeping every ounce of bold Thai flavor.

20m

Prep Time

25m

Cook Time

Servings

340

Calories

28g

Protein

🛒 Ingredients

✓ 1.5 cups cooked jasmine rice (day-old, chilled)
✓ 150g medium shrimp, peeled and deveined
✓ 1 cup mixed salad greens (romaine, butter lettuce)
✓ 1/2 cup fresh mint leaves, torn
✓ 1/2 cup fresh cilantro, chopped
✓ 1 medium cucumber, julienned
✓ 1/4 red onion, thinly sliced
✓ 2 red bird's eye chilies, minced (or 1/4 tsp dried chili)
✓ 2 tbsp roasted unsalted peanuts, crushed
✓ 1 lime, halved

👨‍🍳 Instructions

1. Air-Crisp the Rice: Spread chilled jasmine rice in an air fryer basket in a single layer. Air fry at 400°F for 12–15 minutes, shaking basket halfway through, until golden and crispy. Transfer to a plate and cool for 2 minutes.

2. Prepare the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, fish sauce, and palm sugar until smooth and creamy. Taste and adjust lime or fish sauce to balance salty-tangy-sweet. Set aside.

3. Season and Grill Shrimp: Pat shrimp dry with paper towels. Lightly coat with cooking spray and season with a pinch of salt and white pepper. Heat a non-stick skillet over medium-high heat; cook shrimp 2 minutes per side until pink and firm. Transfer to a cutting board and set aside.

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4. Slice the Shrimp: Once cooled slightly, slice cooked shrimp in half lengthwise for a prettier presentation. This also helps distribute them evenly through the salad.

5. Build the Base: Divide mixed greens between two bowls. Top each with half the crispy rice in a mound in the center.

6. Arrange Vegetables: Around the rice, arrange cucumber, red onion, and half the minced chili on each salad. Scatter cilantro and mint over the top.

7. Top with Protein: Place 6–7 shrimp halves on each salad, nestled into the greens for visual appeal.

8. Dress and Serve: Drizzle Greek yogurt dressing evenly over both salads. Sprinkle crushed peanuts and remaining chili on top. Serve immediately with lime wedges on the side for extra brightness.

📊 Nutrition per Serving

Calories340 kcal

Protein28g

Carbohydrates52g

Fat8g

🏷️ Tags

#low-calorie Thai salad#air-fryer crispy rice#Greek yogurt dressing recipe

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