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

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

Name: Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad
Prep time: 25 min
Total time: 25 min
Ingredients: 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

Rating: Unrated

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

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Bryan Gardner

Recipe Summary

prep:

25 mins

total:

25 mins

Servings:

Directions

Step 1

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

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

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

Ingredients

Directions

Reviews

All Reviews for Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad