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Gallery Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad Credit: Bryan Gardner

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad      Credit: Bryan Gardner

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

Credit: Bryan Gardner

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

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Ingredients

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

Directions

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.

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

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

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest