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Coconut Shrimp Ramen

Coconut Shrimp Ramen

Description

Our vegetarian coconut milk lemongrass ramen was practically made for this moment. This coconut shrimp recipe is so easy and will leave you with a tasty ramen topping for days!

Ingredients

  • 1 Mike's Mighty Good Vegetarian Coconut Milk Lemongrass ramen cup
  • 2 eggs
  • 1/3 cup flour
  • 1/2 tsp each salt & pepper
  • 3/4 cup panko bread crumbs
  • 1 cup shredded coconut
  • 1 pound shrimp ( tail on )
  • vegetable oil ( to cover the bottom of the pan )
  • vegetable oil ( to cover the bottom of the pan )
  • 1/2 red bell pepper ( sauteed )
  • chopped cilantro ( garnish )
  • black sesame seeds ( garnish )

This Recipe Includes Mike's Mighty Good Limited Edition Vegetarian Coconut Milk Lemongrass Ramen

Instructions

  1. Set out 3 separate bowls. In one bowl, beat 2 eggs. In another bowl, combine flour, salt & pepper. In the 3rd bowl, combine panko bread crumbs and shredded coconut.
  2. Coat shrimp in flour mixture, then dip in eggs, and then coat in coconut/panko bread crumbs.
  3. In a hot pan, add enough oil to cover the bottom. Fry a few shrimp at a time, then transfer to a paper towel to absorb excess oil.
  4. Prepare Mike's Mighty Good Vegetarian Coconut Milk Lemongrass ramen cup according to package instructions. Transfer to a bowl.
  5. Assemble bowl: add coconut shrimp, sauteed bell pepper, green onion, cilantro, and black sesame.
  6. Enjoy! Keep extra shrimp for up to 3 days.

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