Coconut And Lime Crusted Shrimp With Rice Noodle Salad Recipe

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

Preparation

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.