Golden shrimp, crispy puffed rice, and creamy sesame dressing all tossed with fresh greens — this Garlic Shrimp Salad is a vibrant, craveable bowl that hits every note. Whether you’re prepping lunch for the week or looking for a light dinner with restaurant-level flavor, this salad delivers a satisfying crunch and punch of umami in every bite.

It’s a dish that balances textures beautifully: plump shrimp kissed with garlic, nutty quinoa, crispy rice bits for that satisfying crunch, and a dressing that brings a subtle, savory sweetness to tie it all together. The addition of colorful veggies and a hint of heat makes this salad a full-on flavor experience.

What Kind of Shrimp Should I Use?

Large raw shrimp, peeled and deveined, work best here. You want them juicy and tender, with enough surface area to get that flavorful garlic sear. Tail-on shrimp look beautiful for presentation, but you can go tail-off for easier eating. Frozen shrimp work great — just be sure to thaw and pat them dry before cooking.

Ingredients for the Garlic Shrimp Salad with Crispy Rice & Sesame Dressing

Shrimp: The protein star of the salad, seasoned and pan-seared with garlic for that rich, bold flavor.

Garlic: Grated or finely minced, it infuses the shrimp with depth and a delicious aroma.

Cooked Quinoa: Adds a nutty base that’s hearty yet light, soaking up the sesame dressing beautifully.

Crispy Rice: These crunchy bits add the texture contrast that makes each bite pop. You can use store-bought crispy rice or puff your own.

Mixed Greens or Kale: The foundation of the salad. Opt for a hearty green like kale or a mix of baby spinach and arugula.

Red Onion: Thinly sliced for bite and brightness.

Red Chili or Bell Pepper: Adds a little heat or sweetness, depending on your choice.

Green Onion: For a fresh, peppery finish on top.

Sesame Dressing: Creamy, slightly sweet, and savory. It ties the salad together. You can make your own or use a quality store-bought version.

How To Make the Garlic Shrimp Salad with Crispy Rice & Sesame Dressing

Step 1: Sear the Garlic Shrimp

Heat a large skillet over medium-high heat. Add a splash of oil, then toss in the shrimp along with minced garlic. Cook for 2-3 minutes per side until golden, opaque, and lightly crisped on the edges. Set aside.

Step 2: Prepare the Quinoa Base

Fluff your pre-cooked quinoa and season with a light drizzle of sesame dressing. This helps the grains soak in flavor before hitting the salad bowl.

Step 3: Assemble the Salad Greens

In a large bowl, layer your greens (baby kale, spinach, or arugula), red onion slices, chopped bell pepper or chili, and a handful of crispy rice.

Step 4: Add the Shrimp

Top the greens with the warm garlic shrimp. Their heat will slightly wilt the greens and awaken the aromatics.

Step 5: Drizzle and Garnish

Finish with a generous drizzle of sesame dressing and a sprinkle of chopped green onions. Optional: add extra crispy rice on top for crunch.

How to Serve and Store Your Garlic Shrimp Salad

Serve the salad immediately after assembling for maximum crunch and freshness. The contrast between the warm shrimp and cool, crisp greens is a big part of what makes this dish so delightful.

If you’re prepping ahead, keep the components separate: shrimp in one container, salad base in another, and dressing in a small jar. Combine just before serving. The shrimp can be stored in the fridge for up to 3 days and enjoyed warm or cold.

Avoid mixing in the crispy rice until serving to maintain that satisfying crunch.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat dry before cooking so they sear properly.

What can I use instead of crispy rice?

Try crispy shallots, roasted chickpeas, or even toasted nuts for an alternate crunch.

Is this salad gluten-free?

It can be! Just ensure your sesame dressing and crispy rice are gluten-free certified.

Can I make this salad dairy-free?

Yes — this recipe is naturally dairy-free as long as your sesame dressing doesn’t contain dairy.

What protein can I use besides shrimp?

Grilled chicken, tofu, or seared scallops would work beautifully as swaps.

Can I meal prep this salad?

Definitely. Store all components separately and assemble just before eating for best texture.

Want More Salad Ideas with a Crunch?

If this Garlic Shrimp Salad caught your attention, you might also love these fresh, flavor-packed options:

Easy Thai Red Curry Dumpling Soup for cozy spice and broth-soaked veggies.
Grilled Peach and Honey Mustard Dressing for a fruity twist.
Pan-Fried Salmon with Garlic Butter Sauce for another seafood favorite.
Fried Cabbage with Shrimp & Sausage if you love hearty bowls with Southern flair.
Healthy Lemon Butter Baked Cod for a light, refreshing dinner idea.

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra spicy with the chili? Try a different green?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Find even more recipes I share daily over on Pinterest @hallarecipes for creative ideas from my kitchen to yours.

Garlic Shrimp Salad with Crispy Rice & Sesame Dressing

Author: Jam Scott
Total Time: 21 minutes
Yield: 2 large salads or 4 side salads

Print Recipe

Description

A vibrant and flavor-packed Garlic Shrimp Salad tossed with crispy rice, quinoa, fresh greens, and a creamy sesame dressing. Perfect for light dinners or weekday meal prep, this salad offers savory crunch and a bold garlic punch.

Instructions

1. Heat a large skillet over medium-high heat. Add oil, then shrimp and garlic. Sear for 2–3 minutes per side until shrimp are golden and cooked through. Remove from heat.

2. In a bowl, toss cooked quinoa with a tablespoon of sesame dressing to infuse it with flavor.

3. In a large salad bowl, layer the greens, red onion, bell pepper or chili, and half of the crispy rice.

4. Add the warm shrimp on top of the greens.

5. Drizzle with remaining sesame dressing and garnish with green onion and remaining crispy rice. Serve immediately.