Oven fried shrimp and thai coconut ramen noodle bowl from SoupAddict.

Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Author Karen Gibson


for the Thai coconut milk sauce

  • 1 can coconut milk about 14 ounces, well-shaken
  • juice from 1/2 of a lime
  • 1 large clove garlic minced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons red Thai curry paste
  • 2 teaspoons finely minced lemongrass stalks tough outer leaves removed (or paste)
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

for the shrimp

  • 6 ounces raw shrimp peeled, deveined, tails off (small or medium)
  • salt and pepper
  • 1/4 cup Thai coconut milk sauce recipe above
  • 1/2 cup panko bread crumbs
  • 1/2 cup cornflake crumbs or regular bread crumbs
  • 1/4 teaspoon coriander
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • 1 tablespoon olive or peanut oil
  • 1 shallot chopped
  • 1 clove garlic minced
  • 1 serrano pepper sliced (remove the seeds and ribs to reduce heat)
  • 1 pasilla pepper sliced (or use 1/2 of a small red bell pepper)
  • 1 green onion thinly sliced
  • 2 large leaves kale chiffonade
  • Thai coconut milk sauce above
  • 2 packages 3 oz each ramen noodles
  • 1 cup vegetable or chicken stock
  • 6-7 basil leaves chopped (sweet, Thai, or lemon all work well)
  • 1 tablespoon minced cilantro plus a few sprinkles for garnish


prepare the Thai coconut milk sauce

  • Add all of the ingredients to a medium mixing bowl and whisk well to combine. Keep refrigerated.

prepare the shrimp

  • Rinse the shrimp and pat dry. Place in a bowl and eason with salt and pepper. Add 1/4 cup of the Thai coconut milk sauce and turn to coat thoroughly. Let marinate in the fridge for one hour, if possible.
  • Preheat oven to 425° and place a foil-lined baking pan inside for 5 minutes. Remove the pan from the oven, and spray the foil with a baking spray (or olive oil spray).
  • Combine the bread crumbs, coriander, chili powder, and salt and pepper in a wide bowl. Working in small batches, add some of the shrimp to the bread crumbs and turn to coat each piece. Place the shrimp on the hot pan. Continue with remaining shrimp. Bake the shrimp for 10 minutes (no need to turn, since the pan is already hot).


  • In a large skillet or cassoulet, heat the oil until shimmering. Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes). Add the peppers, green onions, and kale, and sweat them for a minute or two. Add the remaining Thai coconut milk sauce and let heat.
  • In a small sauce pan, bring the stock to a boil and add the ramen noodles. Cook until the noodles just begin to separate. Use a spider or tongs to transfer the noodles to the skillet (don't worry about any liquid you transfer with the noodles). Gently mix the noodles into the sauce and vegetables (they'll finish cooking here and they'll absorb much of the sauce). Add the cilantro and basil and stir.

to serve

  • Divide the ramen noodle mixture into two individual bowls. Top with the oven fried shrimp, and a garnish with pinch of chopped cilantro.