Coconut Shrimp Rice Noodle Bowl
A delicious bowl of noodles filled with crispy, slightly sweet, and succulent fried shrimps.
Ingredients
- 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
Instructions
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In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
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Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
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Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
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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.
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Heat 3 inches of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F.
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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.
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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.
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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.
