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!

Our coconut milk lemongrass ramen cup is sold out, but if you were able to get your hands on it, this recipe is perfect as it is. Otherwise, we recommend using our vegetarian vegetable ramen cup and adding a splash of coconut milk.

To make the coconut shrimp, create a dredging station with three 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.

Dip shrimp in flour, then eggs, then bread crumb mixture. Fry until golden brown.

Prepare your Mike's Mighty Good ramen and transfer to a large bowl. Add coconut shrimp, bell pepper, green onion, cilantro, and black sesame seeds.

Mike’s Mighty Good noodles are steamed, not fried. By starting with the best noodles, you’ll get a perfect bowl of ramen.

Looking to stock up on ridiculously awesome instant ramen? Shop all our Mike’s Mighty Good craft ramen flavors on our site.

Check out our blog for more information, follow us on Instagram to stay up-to-date on the latest and greatest in the fabulous world of ramen noodles, and watch our TikTok videos for recipe inspiration and visual walkthroughs.

Plus, take a look at all our instant ramen recipes on our blog.

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Coconut Shrimp Ramen

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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 )

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Directions

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, sautéed bell pepper, green onion, cilantro, and black sesame.

6. Enjoy! Keep extra shrimp for up to 3 days.