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Coconut Shrimp Rice Noodle Bowl

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
92% would make again
Coconut Shrimp Rice Noodle Bowl


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 bread crumbs (75 g)
  • 1 ¾ cups unsweetened shredded coconut flakes (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 1/4-inch-thick rice noodles (455 g), 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 1250
  • Fat 38g
  • Carbs 182g
  • Fiber 39g
  • Sugar 24g
  • Protein 46g

Estimated values based on one serving size.


  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 the temperature 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!
  10. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Coconut Shrimp Rice Noodle Bowl