91% would make again
Coconut Shrimp Rice Noodle Bowl
featured in 30 Shrimp Recipes
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.
Tasty Team
June 05, 2019
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 (455 g), peeled and deveined
- 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 (455 g), 1/4 in (6 mm), cooked according to package instructions and drained
- 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)
Nutrition Info
- Calories 1289
- Fat 41g
- Carbs 186g
- Fiber 15g
- Sugar 24g
- Protein 47g
Estimated values based on one serving size.
Preparation
- In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
- Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
- Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
- 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.
- 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).
- 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.
- 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.
- 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.
- Enjoy!
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 (455 g), peeled and deveined
- 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 (455 g), 1/4 in (6 mm), cooked according to package instructions and drained
- 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)
Nutrition Info
- Calories 1289
- Fat 41g
- Carbs 186g
- Fiber 15g
- Sugar 24g
- Protein 47g
Estimated values based on one serving size.
Preparation
- In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
- Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
- Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
- 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.
- 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).
- 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.
- 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.
- 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.
- Enjoy!
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