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.
- 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
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.