BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD

Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 12

4 ounces vermicelli rice noodles
3/4 cup panko breadcrumbs
1 teaspoon lime zest, plus 3 tablespoons juice
1/3 cup unsweetened shredded coconut
2 large eggs, room temperature
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled (tail segments left attached) and deveined, patted dry
1 head romaine lettuce, shredded (about 8 cups)
5 radishes, thinly sliced
1 Fresno or jalapeno chile, thinly sliced
1/4 cup hot-pepper jelly or mango chutney, warmed
1 avocado, pitted, peeled, and thinly sliced

Steps:

Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.