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Coconut Shrimp Rice Noodle Bowl

At Tasty, we’re coo coo for coconut! From the crunchy coconut shrimp to the soft rice noodles and fresh-to-death toppings, this dish is loaded with flavor and texture. We dare you to find a more beautiful bowl.

by Betsy Carter

Ingredients

for 4 servings

  • 2 teaspoons
    kosher salt, plus more to taste
  • ½ teaspoon
    freshly ground black pepper
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    paprika
  • 1 lb
    shrimp, peeled and deveined (455 g)
  • 1 ½ cups
    all purpose flour (185 g)
  • 3 large eggs, beaten
  • 1 ½ cups
    panko breadcrumbs (75 g)
  • 1 ¾ cups
    unsweetened shredded coconut flake (130 g)
  • canola oil, for frying
  • 4 limes, juiced
  • 2 limes, zested
  • 2 tablespoons
    sesame oil
  • 1 tablespoon
    brown sugar
  • 2 teaspoons
    sriracha
  • 1 lb
    rice noodle, 1/4 in (6 mm), cooked according to package instructions and drained (455 g)
  • 1 large carrot, sliced into ribbons
  • 1 avocado, thinly sliced
  • 1 persian cucumber, thinly sliced
  • 1 bunch fresh basil, leaves torn
  • 1 bunch fresh mint, leaves torn
  • 1 bunch fresh cilantro, leaves torn
  • 1 bunch scallions, thinly sliced on the diagonal
  • 2 tablespoons
    black sesame seeds, for garnish (optional)
    Calories 1275
    Fat 41g
    Carbs 181g
    Fiber 14g
    Sugar 23g
    Protein 47g

Estimated values based on one serving size.

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Preparation

  1. In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
  2. Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
  3. Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
  4. Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
  5. Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
  6. Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
  7. In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
  8. Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
  9. Enjoy!
 

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