Coconut Shrimp Rice Noodle Bowl Recipe by Tasty

Ingredients

• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 lb shrimp, peeled and deveined
• 1 ½ cups all-purpose flour
• 3 large eggs, beaten
• 1 ½ cups panko bread crumbs
• 1 ¾ cups unsweetened shredded coconut flakes
• canola oil, for frying
• 4 limes, juiced
• 2 limes, zested
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 teaspoons Sriracha
• 1 lb 1/4-inch-thick rice noodles, cooked according to package instructions and drained
• 1 large carrot, sliced into ribbons
• 1 avocado, thinly sliced
• 1 persian cucumber, thinly sliced
• 1 bunch fresh basil, leaves torn
• 1 bunch fresh mint, leaves torn
• 1 bunch fresh cilantro, leaves torn
• 1 bunch scallions, thinly sliced on the diagonal
• 2 tablespoons black sesame seeds, for garnish (optional)