Easy Sheet-Pan Shrimp with Crispy Rice

My friend Grace shared this recipe and said it absolutely “knocked my socks off!”

This Easy Sheet-Pan Shrimp with Crispy Rice has all the cozy flavors of shrimp fried rice, with rice that turns wonderfully crispy on the edges and tender in the middle.

Simple, satisfying, and full of bright flavors from ginger, garlic, lime, and scallions — this one might just knock your socks off, too.

Ingredients

• 6 cups cooked white or brown short-grain rice, such as sushi rice

• 4 tablespoons neutral oil, such as avocado oil, more as needed

• 1 bunch scallions, thinly sliced, white and green parts separated

• 1½ teaspoons fine sea salt or table salt, more to taste

• 5 garlic cloves, finely grated or minced

• 1 tablespoon finely grated or minced fresh ginger

• 2 teaspoons toasted sesame oil, more to taste

• 1 teaspoon fish sauce or soy sauce, more to taste

• 1 pound medium or large shrimp, cleaned

• 1 jalapeño or serrano pepper, halved, seeded and finely chopped

• 1 tablespoon lime juice, more to taste

Preparation

Preparation

Step 1
Preheat your oven to 450°F.

Step 2
Place the cooked rice on a sheet pan. Drizzle with 2 tablespoons of oil, then add the scallion whites and 1 teaspoon salt. Toss and gently work the mixture with your hands until the rice is evenly coated. Add a bit more oil if needed so the grains are well coated and able to crisp in the oven.

Step 3
Spread the rice mixture into a single, even layer. Roast until the edges begin to turn crisp and golden, about 25–35 minutes.

Step 4
While the rice cooks, combine the garlic, ginger, sesame oil, fish sauce, and remaining ½ teaspoon salt in a large bowl. Stir well to form a paste. Move about half of this mixture to a small bowl and reserve it for later (this will become the sauce).

Step 5
Add the shrimp to the large bowl and toss until they are thoroughly coated with the seasoning mixture. Let the shrimp sit at room temperature while the rice finishes roasting.

Step 6
Once the rice has browned in spots—especially around the edges—arrange the shrimp over the rice in a single layer. Return the pan to the oven and continue roasting until the shrimp are fully cooked, 5–10 minutes, depending on their size.

Step 7
Finish the sauce by stirring 2 tablespoons neutral oil, lime juice, and the chopped jalapeños into the reserved ginger mixture.

Step 8
Spoon or drizzle the sauce over the shrimp and rice. Gently mix so the crispy rice combines with the softer grains and the shrimp are distributed throughout. Taste and adjust the seasoning with more salt, fish sauce, sesame oil, or lime juice if needed. Garnish with the scallion greens before serving.

Adapted from a recipe originally published by the New York Times.