BANG BANG SHRIMP crispy rice salad

1. Cook rice according to package directions. Spread the cooked rice onto a lined baking sheet. Toss the rice with sesame oil, soy sauce, and chili crisp oil. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden and crispy.
2. Prepare popcorn shrimp according to package directions (bake or air fry until crisp).
3. Whisk together all dressing ingredients (mayo, Greek yogurt, Thai chili sauce, lime juice, sriracha, honey) until smooth.
4. In a large bowl, toss the shredded cabbage, sliced red onion, finely chopped jalapeño, sliced green onion, shelled edamame, and diced cucumber with a few spoonfuls of the prepared dressing.
5. Top the salad mixture with the crispy rice and hot shrimp, then drizzle with extra dressing.
6. Serve immediately while the rice and shrimp are still warm and crispy. Enjoy!