Coconut Shrimp Rice Noodle Bowl
featured in 30 Shrimp Recipes
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
April 11, 2023
92% would make again

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 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.
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 the temperature 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
