Coconut Shrimp Rice Noodle Bowl

Name: Coconut Shrimp Rice Noodle Bowl
Yield: 4
Ingredients: 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 bread crumbs; 1 ¾ cups unsweetened shredded coconut flakes; canola oil, for frying; 4 limes, juiced; 2 limes, zested; 2 tablespoons sesame oil; 1 tablespoon brown sugar; 2 teaspoons Sriracha; 1 lb 1/4-inch-thick rice noodles, 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)

Recipe by Betsy Carter from tasty.co

Dinner

Ingredients

4 servings

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2 teaspoons kosher salt, plus more to taste
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½ teaspoon freshly ground black pepper
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 lb shrimp, peeled and deveined
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1 ½ cups all-purpose flour
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3 large eggs, beaten
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1 ½ cups panko bread crumbs
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1 ¾ cups unsweetened shredded coconut flakes
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canola oil, for frying
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4 limes, juiced
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2 limes, zested

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2 tablespoons sesame oil
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1 tablespoon brown sugar
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2 teaspoons Sriracha
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1 lb 1/4-inch-thick rice noodles, cooked according to package instructions and drained
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1 large carrot, sliced into ribbons
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1 avocado, thinly sliced
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1 persian cucumber, thinly sliced
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1 bunch fresh basil, leaves torn
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1 bunch fresh mint, leaves torn
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1 bunch fresh cilantro, leaves torn
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1 bunch scallions, thinly sliced on the diagonal
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2 tablespoons black sesame seeds, for garnish (optional)

Instructions

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 the temperature 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!