Martha Stewart Broiled Coconut-and-Lime-Crusted Shrimp with Rice-Noodle Salad

Martha Stewart broiled coconut-and-lime-crusted shrimp with rice-noodle salad turns large shrimp, shredded coconut and panko into a crunchy broiled dinner salad in 25 minutes. Save this easy shrimp salad for weeknight dinners, summer lunches or date night, because it's quick and everything cooks under the broiler.

Press the panko mixture firmly onto each shrimp after dipping it in the egg, because that coating is what turns golden and crunchy under the broiler. If it only sits loosely on top, it slides off when you flip them.

Martha stirs warmed hot pepper jelly right into the noodle salad, so the heat and sweetness coat every strand instead of sitting in a separate dressing. The coconut mixed into the panko, with lime zest, gives the shrimp a toasty tropical crust.

Martha Stewart Broiled Coconut-and-Lime-Crusted Shrimp with Rice-Noodle Salad

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

5

minutes

Calories

420

kcal

Crunchy coconut-panko shrimp sit on cool rice noodles tossed with lime, romaine and radishes. Broiling gives the crust its golden color without any frying, and the jelly dressing brings a gentle sweet heat.

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 and soak noodles: Preheat the broiler with the rack 6 inches from the heating element. Cover 4 ounces vermicelli rice noodles with boiling water in a bowl and let them stand for 10 minutes.
• Mix the coating: Combine 3/4 cup panko, 1 teaspoon lime zest and 1/3 cup shredded coconut in a bowl. Then season it with salt and pepper so the crust has flavor of its own.
• Set up the eggs: Beat 2 large room-temperature eggs in a third bowl and season them with salt and pepper. That gives you a simple two-bowl station for breading the shrimp.
• Coat the shrimp: Dip each pound of peeled, deveined and dried shrimp in the eggs, then in the panko mixture. Press so the coating sticks, then place them on a rimmed baking sheet.
• Toss the salad: Rinse the noodles under cold water and drain them well. Toss them with 3 tablespoons lime juice, shredded romaine, sliced radishes, the sliced chile and 1/4 cup warmed hot-pepper jelly, then season with salt and pepper.
• Broil the shrimp: Broil the shrimp for 2 minutes, then flip them. Broil 2 to 3 minutes more, until they are browned in places.
• Assemble and serve: Pile the noodle salad onto plates and top it with the shrimp. Finish with sliced avocado and serve right away while the crust is crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the hot pepper jelly for something else?

Mango chutney is the swap the recipe itself suggests, and it gives a fruitier, milder sweetness. Warm either one briefly so it loosens and coats the noodles evenly.

How do I keep the shrimp coating from falling off?

Pat the shrimp dry before dipping, since moisture keeps the egg from gripping. Then press the panko mixture on firmly with your palm so it sticks.

Can I make this ahead of time?

You can soak and rinse the noodles and slice the vegetables a few hours ahead, and keep them in the fridge. Wait to bread and broil the shrimp and slice the avocado until just before serving so everything stays crisp.

Can I use an air fryer or oven instead of the broiler?

A hot oven around 425°F works if your broiler is weak, though the crust browns less evenly. Check the shrimp early, since they cook in just a few minutes.

What is the biggest mistake with this recipe?

Overcooking the shrimp is the most common problem, since large shrimp need only about 4 to 5 minutes total under the broiler. Pull them as soon as the crust is browned in places, because a few extra minutes turns them rubbery.