Broiled Coconut and Lime Crusted Shrimp With Rice Noodle Salad
Ingredients
- 4 ounces vermicelli rice noodles
- ¾ cup panko breadcrumbs
- 1 teaspoon lime zest, plus 3 tablespoons juice
- ⅓ 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
- ¼ cup hot-pepper jelly or mango chutney, warmed
- 1 avocado, pitted, peeled, and thinly sliced
Instructions
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