Description
These Spicy Shrimp Crispy Rice Cups are crunchy, creamy, and packed with bold flavor. Crispy baked sushi rice forms a golden cup that’s filled with tender shrimp tossed in spicy sriracha mayo, then finished with fresh avocado and sesame seeds. They look fancy, taste incredible, and are surprisingly easy to make—perfect for parties, game day, or an impressive appetizer at home.
Ingredients
For the Crispy Rice Cups
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1½ cups cooked sushi rice
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Olive oil spray or 1 teaspoon olive oil
For the Spicy Shrimp
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10–12 jumbo shrimp, peeled, deveined, and diced
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1 tablespoon unsalted butter
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1 teaspoon garlic powder
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Salt, to taste
For the Sauce & Topping
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2 tablespoons mayonnaise
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1 tablespoon sriracha (adjust to taste)
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¼ avocado, diced
- Black or white sesame seeds, for garnish
Instructions
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Prepare the Rice Cups
Preheat oven to 400°F (200°C). Lightly grease a muffin tin. Press warm sushi rice firmly into each cup, shaping it up the sides to form a bowl. Freeze for 30 minutes to help them hold their shape. -
Bake Until Crispy
Remove the muffin tin from the freezer and lightly spray the rice with olive oil. Bake for 20–25 minutes, or until the rice cups are golden and crispy around the edges. -
Cook the Shrimp
In a skillet over medium heat, melt the butter. Add shrimp, garlic powder, and salt. Cook for 4–5 minutes, stirring, until shrimp are pink and cooked through. Remove from heat and let cool slightly. -
Make the Spicy Sauce
In a bowl, mix mayonnaise and sriracha. Fold in the cooked shrimp until well coated. - Assemble
Carefully remove rice cups from the tin. Fill each with spicy shrimp, top with diced avocado, and sprinkle with sesame seeds. Serve immediately.
Notes
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Pack the rice tightly so the cups don’t fall apart.
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Don’t skip freezing—this helps the rice crisp instead of crumble.
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Adjust spice by adding more or less sriracha.
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Add avocado just before serving to keep it fresh and green.
- Try an air fryer: cook at 400°F for 10–12 minutes for extra crunch.