At Tasty, we’re coo coo for coconut! 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.
1 lb rice noodle (455 g), 1/4 in (6 mm),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 1289
Fat 41g
Carbs 186g
Fiber 15g
Sugar 24g
Protein 47g
How to Make It
1. Step
In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
2. Step
Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
3. Step
Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
4. Step
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. Step
Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
6. Step
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. Step
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. Step
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.
