COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY

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Coconut Shrimp Rice Noodle Bowl Recipe by Tasty image

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.

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of 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 breadcrumbs
1 ¾ cups unsweetened shredded coconut flake
canola oil, for frying
4 limes, juiced
2 limes, zested
2 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons sriracha
1 lb rice noodle, 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)

Steps:

  • 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 it 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!

Nutrition Facts : Calories 1289 calories, Carbohydrate 186 grams, Fat 41 grams, Fiber 15 grams, Protein 47 grams, Sugar 24 grams

Farhan Zafar
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I'm always looking for new and exciting recipes to try. This one looks like a winner!


rao adnan
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Wow, this recipe looks incredible! I'm definitely going to give it a try.


Amy Ahmed
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This recipe sounds amazing! I can't wait to try it.


Everskies
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I'm excited to try this recipe! It looks delicious.


Grinning Studios
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Can this dish be made ahead of time?


Ajayaib CHaudhary
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I would love to try this recipe, but I'm allergic to shrimp. Do you have any suggestions for a substitute?


Terrence Givens
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Overall, this is a great recipe that I would recommend to anyone who loves coconut shrimp.


Junaid ASGHAR
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The instructions were a bit confusing in some parts, but I was able to figure it out.


Birungi Joseline
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This dish is a bit spicy for my taste, but I was able to tone it down by reducing the amount of chili peppers.


Ivana Mcpherson
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I had some trouble finding some of the ingredients, but I was able to substitute them with similar items.


Artistic Yuno
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This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!


janet chase
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I made this dish for a party and it was a hit! Everyone loved the unique flavors.


soual
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This recipe is a keeper! I'll definitely be making it again.


Kyleigh Butler
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I'm not a big fan of coconut, but this dish was surprisingly delicious. The sauce was creamy and flavorful without being too overpowering.


Dora Mensah
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This dish is a great way to use up leftover shrimp. I also added some chopped vegetables to the sauce for extra nutrition.


Masum Khan
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I followed the recipe exactly and it turned out great! My husband and kids loved it.


Saava David
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The shrimp was cooked perfectly and the sauce was creamy and flavorful. The rice noodles were a great addition and added a nice texture to the dish.


Carterq Carterq
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This coconut shrimp rice noodle bowl is a delightful and easy-to-make dish that is sure to impress your family and friends. The combination of flavors and textures is simply amazing.