shrimp-and-crispy-rice-with-citrus
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If you happen to have a few cups of leftover rice in the fridge, here’s a good idea inspired by tahdig, socarrat, and other forms of crispy, crusty scorched rice prized ’round the world: Bring it back to life—and impart a delightful crunch!—in a hot pan with a slick of oil. 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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Ingredients

4 Servings

1

cup medium- or long-grain white rice

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

12

oz. mixed citrus (such as Cara Cara oranges, blood oranges, and/or grapefruit)

2

garlic cloves, finely grated

2

Tbsp. fresh lime juice

4

Tbsp. extra-virgin olive oil, divided

½

tsp. mild chile flakes, plus more for serving

1

lb. shrimp, peeled, deveined, tails removed

1

avocado, sliced

1

small red onion, thinly sliced

3

cups arugula

Preparation

Step 1

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.

Step 2

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.

Step 3

Meanwhile, remove peel and white pith from remaining citrus; discard. Slice citrus into ¼”-thick rounds; set aside.

Step 4

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.

Step 5

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.

Step 6

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.