Best Coconut Shrimp Rice Noodle Bowl Recipe By Tasty Recipes

One-Pan Coconut Shrimp Noodle Bowls image

Provided by Bev Weidner

Time 30m

Yield 2 huge bowls or 4 smaller ones

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 teaspoon sesame oil
1 pound extra-large shrimp, thawed, peeled and deveined
Salt and pepper
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 yellow bell pepper, diced
One 13.5-ounce can coconut milk
2 cups fish stock (or seafood or chicken stock)
7 ounces pad Thai noodles (about half a box)
1 teaspoon fish sauce
2 teaspoons sriracha sauce
1 cup cilantro leaves, plus more for garnish
2 scallions, diced
1 lime (or more!)

Steps:

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

Coconut Shrimp Rice Noodle Bowl Recipe by Tasty image

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