Zingy Cold Coconut Rice Noodles with Shrimp & Mango Recipe

Summer’s blazing heat meets its match in these vibrant cold coconut rice noodles with poached shrimp dancing through a symphony of flavors.

Fresh ingredients merge to create a cooling culinary escape that satisfies every craving.

Delicate rice noodles swim in creamy coconut milk, promising a refreshing experience.

Plump, tender shrimp nestled against ripe mango slices add a tropical richness to each bite.

The subtle heat from Thai chiles provides a gentle kick that awakens your palate.

Bright herbs and zesty lime juice bring a burst of freshness to this elegant dish.

This recipe transforms a simple meal into an extraordinary dining adventure that will transport you straight to the streets of thailand.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 400 kcal

Servings: 7

Ingredients in Cold Coconut Noodles with Shrimp & Mango

• Shrimp: Large, sweet seafood that brings rich ocean flavor and tender texture; choose wild-caught or responsibly farmed for best quality; ensure they're fresh with a clean sea smell.

• Vermicelli Noodles, Coconut Milk: Delicate rice noodles provide light, silky foundation while coconut milk adds creamy tropical richness; select thin, translucent vermicelli and full-fat coconut milk for authentic taste.

• Mangoes, Thai Chiles: Ripe mangoes deliver bright, sweet tropical punch; Thai chiles offer intense, sharp spiciness; choose yellow-orange mangoes that yield slightly to gentle pressure and bright red, firm chiles for maximum flavor.

• Kosher Salt: Essential mineral that enhances and balances all other ingredients; use high-quality salt for clean, pure seasoning without harshness.

Prep Tools to Keep Everything Cool and Crisp

• Large pot: Essential for boiling water and cooking shrimp and noodles.
• Mixing bowl: Perfect for stirring coconut milk and preparing dressing.
• Ice water bath: Crucial for stopping shrimp cooking and keeping them tender.
• Colander: Needed for draining noodles and shrimp efficiently.
• Sharp knife: Required for dicing mangoes and slicing Thai chiles precisely.
• Cutting board: Provides clean surface for chopping ingredients.
• Serving bowls: Ready for plating and serving the cold noodle dish.

Build These Rice Noodle Bowls with a Tropical Twist

• Shrimp Preparation

Gently poach shrimp in salted water, letting them sit covered until perfectly tender. Cool immediately in ice bath to stop cooking and preserve delicate texture.

• Coconut Dressing

Whisk coconut milk until silky smooth, incorporating a touch of salt for depth of flavor.

• Noodle Foundation

Cook thin rice noodles in rolling water, then quickly rinse with cold water to halt cooking and create refreshing base.

• Vibrant Garnishes

Chop ripe mango into golden cubes and thinly slice fiery Thai chiles for bright, zesty accents.

• Final Assembly

Layer cool noodles in serving bowls, generously drizzle with creamy coconut dressing. Crown with succulent shrimp, juicy mango chunks, and spicy chile slices.

Tips for Balancing Sweet, Tangy, and Savory

• Never overcook shrimp by leaving them in hot water too long – they turn rubbery quickly. Remove from heat immediately after cooking and cool rapidly in ice water to preserve tender texture.
• Rinse rice noodles with cold water after cooking to stop the cooking process and prevent clumping. This ensures they remain silky and separated when serving the dish cold.
• Adjust spice levels by removing chile seeds for milder flavor or adding extra sliced chiles for more intense heat. Red pepper flakes work great as a quick substitute if fresh Thai chiles aren't available.
• Select mangoes that yield slightly when pressed but aren't mushy. Ripe mangoes provide sweet, juicy contrast to the creamy coconut and spicy chiles in this refreshing summer dish.
• Cook shrimp and noodles ahead of time, storing separately in the refrigerator. Assemble just before serving to maintain maximum freshness and prevent soggy noodles.

Serve Coconut Rice Noodles in a Bright, Refreshing Way

• Tropical Beach Party Platter: Arrange the cold noodle dish on a large platter with extra mango slices and whole shrimp scattered around, creating a vibrant summer-inspired presentation that looks like a seaside feast.
• Cooling Lunch Companion: Pack this dish in a sealed container for a refreshing work or picnic lunch, keeping the components separate until ready to eat to maintain the perfect texture and prevent soggy noodles.
• Spice Level Customization: Offer small dishes of sliced Thai chiles and red pepper flakes on the side, allowing each person to adjust the heat level according to their personal spice tolerance and preference.
• Wine and Dine Pairing: Serve alongside a crisp, chilled white wine like a Sauvignon Blanc or a light Riesling that complements the coconut and seafood flavors, enhancing the overall dining experience.

Make Portions Ahead for Quick Cold Lunches

• Advance Prep Power: Chop mangoes, slice chiles, and poach shrimp up to 24 hours before serving to streamline meal assembly and reduce kitchen stress.
• Fridge-Friendly Storage: Keep assembled noodle dish refrigerated in airtight containers for maximum 2 days, separating wet and dry ingredients to maintain texture and prevent soggy noodles.
• Smart Reheating Strategy: Gently warm coconut sauce separately and add to cold noodles to refresh flavors and prevent overcooking delicate shrimp and vermicelli.
• Quick Lunch Transformation: Repurpose leftover ingredients into a vibrant salad by tossing chilled shrimp, diced mango, and noodles with extra coconut dressing for an instant meal upgrade.

Refreshing Coconut Rice Noodles Recipe

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4.9 from 13 reviews

• Total Time: 40 minutes
• Yield: 7 1x

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Description

Refreshing cold coconut rice noodles with poached shrimp, mango, and Thai chile showcase Southeast Asian flavor profiles. Delicate shrimp, sweet mango, and spicy chile combine with creamy coconut sauce, promising a perfect balance of textures and tastes you’ll crave.

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Ingredients

Scale 1x2x3x

• 20 oz (567 g) dried thin vermicelli noodles
• 1 lb (454 g) large cleaned and deveined raw shrimp
• 2 large mangoes
• 1 (13 to 14 oz) (368 to 397 g) full-fat coconut milk
• 4 fresh Thai chiles
• ¾ tsp (3.7 g) kosher salt
• Red pepper flakes (optional)

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Instructions

1. Poach Shrimp: Immerse shrimp in salted water, remove from heat, cover, and let sit for 10 minutes until opaque and tender.
2. Shock and Prepare Proteins: Transfer shrimp to ice bath to halt cooking, drain completely, and set aside for later assembly.
3. Create Coconut Dressing: Whisk coconut milk thoroughly, incorporating salt to develop a nuanced, silky seasoning blend.
4. Cook Noodles: Return water to vigorous boil, cook vermicelli rice noodles precisely to package instructions, maintaining al dente texture.
5. Chill Noodles: Drain noodles in colander, rinse under cold water to cease cooking and achieve a refreshing temperature.
6. Prepare Garnishes: Dice mangoes into uniform cubes and slice Thai chiles with consistent precision to enhance presentation and flavor distribution.
7. Compose Dish: Layer chilled noodles in serving bowls, drench with coconut dressing, then strategically arrange poached shrimp, mango cubes, and Thai chile slices.
8. Finish and Serve: Optional – Dust with red pepper flakes for an extra flavor kick, then present the dish immediately in a chilled state.

Notes

• Shrimp Poaching Technique: Remove from heat and cover to ensure gentle, even cooking without toughening the delicate seafood.
• Noodle Texture Tip: Rinse rice noodles in cold water immediately after cooking to prevent further cooking and maintain perfect al dente consistency.
• Coconut Dressing Secrets: Whisk coconut milk thoroughly to create a smooth, well-seasoned base that evenly coats the noodles.
• Chile Heat Management: Slice Thai chiles thinly and consistently to distribute spicy flavor evenly throughout the dish without overwhelming other ingredients.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Thai

Nutrition

• Serving Size: 7
• Calories: 400
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 150 mg