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.
Instructions
- 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!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (24)
- •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
- •1 ½ cups all-purpose flour
- •3 large eggs, beaten
- •1 ½ cups panko bread crumbs
- •1 ¾ cups unsweetened shredded coconut flakes
- •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, 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)