Sheet-Pan Scallion Shrimp With Crispy Rice
Updated February 18, 2026
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 cups cooked white or brown short-grain rice, such as sushi rice
4 tablespoons neutral oil, such as grapeseed, sunflower or avocado, more as needed
1 bunch scallions, thinly sliced, white and green parts separated
1 ½ 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 (from a 1-inch piece)
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 chile, halved, seeded and finely chopped
1 tablespoon lime juice, more to taste
Nutritional analysis per serving (3 to 4 servings)
237 grams carbs; 183 milligrams cholesterol; 1202 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 1065 milligrams sodium; 43 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees.
- Step 2
Spread the cooked rice out on a sheet pan. Drizzle with 2 tablespoons oil, then sprinkle with the scallion whites and 1 teaspoon salt. Mix and massage the rice until it’s evenly coated with salt, scallions and oil. Add a little more oil, if needed, to fully coat the rice so that it crisps up in the oven.
- Step 3
Spread everything out into an even layer and roast until the rice is crisp at the edges, 25 to 35 minutes.
- Step 4
Meanwhile, in a large bowl, combine the garlic, ginger, sesame oil, fish sauce and remaining ½ teaspoons salt, and mix well. Transfer half of this paste to a small bowl and set aside for later (this will become your sauce).
- Step 5
Add shrimp to the large bowl and toss until the pieces are well coated. Let sit at room temperature while the rice cooks.
- Step 6
When the rice is golden brown in spots (especially along the edges), scatter the shrimp on top in one layer and continue to roast until the shrimp are cooked through, 5 to 10 minutes longer, depending on size.
- Step 7
To finish the sauce, stir the remaining 2 tablespoons neutral oil, lime juice and jalapeños into the ginger mixture.
- Step 8
Dab or drizzle the sauce onto the rice and shrimp, and stir everything so the crisp parts are mixed into the soft part of the rice and the shrimp gets laced throughout. Taste rice and add a little more salt, fish sauce, sesame oil and lime juice, if necessary; rice can take a lot of seasoning. Top everything with scallion greens to serve.
Private Notes
Comments
Since your cooked rice presumably comes out of a container, it's far easier to coat it with the oil in the container before spreading it out on the sheet pan.
I would sauté a diced onion in a bit of oil and add that and a package of frozen vegetables to the rice. And a couple of scrambled eggs with the shrimp.
Wow, we followed the instructions to a T and the rice was indeed crunchy and crisp, to the point where it fills up your molars. Flavor was excellent, shrimp marinade very good but man, a stir fry in a large pan or wok would make this dish faster and to my taste better.
Added a bag of snap peas with the shrimp.
Made this and didn't change a thing. It would be just as great without the shrimp! or with Tofu! It will be in our rotation this summer as we use up our stock of brown rice.
I added sliced green beens to make this a one-pan meal. I sliced the green beens into 1 inch pieces, tossed them with canola oil and salt, and added them 3 minutes before the end of the initial rice-cooking stage.