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
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
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Farhan Zafar
[email protected]I'm always looking for new and exciting recipes to try. This one looks like a winner!
rao adnan
[email protected]Wow, this recipe looks incredible! I'm definitely going to give it a try.
Amy Ahmed
[email protected]This recipe sounds amazing! I can't wait to try it.
Everskies
[email protected]I'm excited to try this recipe! It looks delicious.
Grinning Studios
[email protected]Can this dish be made ahead of time?
Ajayaib CHaudhary
[email protected]I would love to try this recipe, but I'm allergic to shrimp. Do you have any suggestions for a substitute?
Terrence Givens
[email protected]Overall, this is a great recipe that I would recommend to anyone who loves coconut shrimp.
Junaid ASGHAR
[email protected]The instructions were a bit confusing in some parts, but I was able to figure it out.
Birungi Joseline
[email protected]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
[email protected]I had some trouble finding some of the ingredients, but I was able to substitute them with similar items.
Artistic Yuno
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
janet chase
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavors.
soual
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kyleigh Butler
[email protected]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
[email protected]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
[email protected]I followed the recipe exactly and it turned out great! My husband and kids loved it.
Saava David
[email protected]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
[email protected]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.