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Under 30 Minutes

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

Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, May 2016


  • 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


  1. Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.

  2. 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.


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