Coconut Shrimp Rice Noodle Bowl
A delicious bowl of noodles filled with crispy, slightly sweet, and succulent fried shrimps.
- 2 tspn kosher salt
- 1/2 tspn black pepper
- 1 tspn garlic powder
- 1 tspn paprika
- 1 lb shrimp peeled and deveined
- 1 1/2 cups flour
- 3 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1 3/4 cups unsweetened coconut flakes
- canola oil for frying
- 4 limes juiced
- 2 limes zested
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tspn Sriracha sauce
- 1 lb rice noodle cooked according to instructions and drained
- 1 large carrot sliced
- 1 avocado thinly sliced
- 1 Persian cucumber thinly sliced
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- 1 bunch scallions thinly sliced
- 2 tbsp black sesame seeds for garnish
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 of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F.
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.