6ouncesraw shrimppeeled, deveined, tails off (small or medium)
salt and pepper
1/4cupThai coconut milk saucerecipe above
1/2cuppanko bread crumbs
1/2cupcornflake crumbs or regular bread crumbs
1/8teaspoonfreshly ground black pepper
1tablespoonolive or peanut oil
1serrano peppersliced (remove the seeds and ribs to reduce heat)
1pasilla peppersliced (or use 1/2 of a small red bell pepper)
1green onionthinly sliced
2large leaves kalechiffonade
Thai coconut milk sauceabove
2packages3 oz each ramen noodles
1cupvegetable or chicken stock
6-7basil leaveschopped (sweet, Thai, or lemon all work well)
1tablespoonminced cilantroplus 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.
Divide the ramen noodle mixture into two individual bowls. Top with the oven fried shrimp, and a garnish with pinch of chopped cilantro.
Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl was originally published on https://soupaddict.com/oven-fried-shrimp-thai-coconut-ramen-noodle-bowl/