Perfect Cold Coconut Rice Noodles Recipe: Tropical Shrimp & Mango Magic

Coconut rice noodles dance with vibrant flavors, promising a culinary journey that awakens every sense.

The delicate strands intertwine with succulent seafood and luscious tropical fruit, creating a symphony of taste.

Creamy coconut embraces each ingredient, revolutionizeing simple components into an extraordinary meal.

Cool and refreshing, this dish whispers stories of distant shores and sunny landscapes.

Subtle heat from chile peppers weaves through the silky noodles, adding unexpected depth and complexity.

Delightful textures contrast and complement each other, making every forkful an adventure.

Summer feels closer with this light yet satisfying creation.

Tips for Perfect Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

• Perfectly Poach Shrimp: Use fresh, high-quality shrimp and remove them from heat immediately after adding to prevent overcooking, which can make them tough and rubbery.
• Smooth Coconut Dressing: Whisk coconut milk thoroughly to eliminate any lumps and create a silky, consistent sauce that coats the noodles evenly.
• Chill Noodles Correctly: Rinse vermicelli with cold water to stop cooking and prevent sticking, ensuring a refreshing and light texture for the dish.
• Balance Spice Levels: Slice Thai chiles carefully and adjust quantity based on personal heat tolerance, or substitute red pepper flakes for a milder kick.
• Enhance Flavor Depth: Choose ripe, sweet mangoes for a perfect counterpoint to the spicy chiles and creamy coconut dressing, creating a harmonious taste profile.

Storing and Reheating Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

• Refrigerate: Transfer leftover rice noodles and shrimp to an airtight container within 2 hours of cooking. Store separately from toppings to maintain texture. Seal tightly and keep in the refrigerator for up to 2 days.
• Separate Ingredients: Keep mango, chiles, and coconut dressing in individual sealed containers. This prevents soggy noodles and preserves the fresh crunch of toppings.
• Reheating: Gently warm noodles in the microwave for 30-45 seconds, adding a splash of water to prevent drying. Quickly stir to distribute heat evenly. Add fresh mango and chiles after reheating to maintain their vibrant flavor and crisp texture. Avoid multiple reheating cycles to prevent losing the dish's delicate taste and texture.

Pairing Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile with Cocktails

• Spice Up with Thai Chile Kick: Pair this refreshing dish with a crisp, cold Singha beer from Thailand to balance the chile's heat and complement the tropical mango flavors.
• Tropical Cocktail Companion: Mix a zesty lemongrass mojito with light rum, which echoes the coconut and mango notes while providing a cooling contrast to the spicy chiles.
• Brighten with Citrus Wine: Select a New Zealand Sauvignon Blanc with bright, acidic undertones that will cut through the rich coconut dressing and enhance the sweet-spicy profile of the shrimp and mango.
• Enhance with Green Herb Salad: Create a light side salad with fresh cilantro, mint, and basil to add extra brightness and complement the dish's delicate seafood and fruit elements.

Fun Variations of Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

• Tropical Shrimp Noodle Remix: Swap mango with fresh pineapple chunks for a zesty Caribbean-inspired version. Sprinkle toasted coconut flakes on top for extra crunch and flavor.
• Spicy Veggie Coconut Noodle Bowl: Replace shrimp with grilled tofu or edamame for a vegetarian option. Add julienned carrots, cucumber, and bell peppers for more texture and nutrition.
• Sesame Ginger Seafood Noodles: Create a different flavor profile by adding sesame oil and grated ginger to the coconut dressing. Garnish with chopped scallions and crushed roasted peanuts for an extra layer of complexity.
• Chilled Salmon Coconut Noodle Salad: Use poached salmon instead of shrimp and mix in fresh herbs like mint and cilantro. Drizzle with a light lime-based dressing to enhance the seafood's natural flavors.

Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile: A Fresh Summer Dish

• Burst of Tropical Freshness: Combines sweet mango, delicate shrimp, and creamy coconut for a vibrant flavor explosion that transports you to a beachside paradise.
• Effortless Gourmet Experience: Simple cooking techniques like poaching shrimp and mixing coconut dressing create a restaurant-quality dish without complex culinary skills.
• Cool and Refreshing Texture Play: Chilled vermicelli noodles paired with cold shrimp offer a delightful contrast to the rich coconut dressing, making it perfect for hot summer days.
• Nutrient-Packed Balanced Meal: Delivers a robust protein profile with 20g, balanced carbohydrates, and healthy fats, ensuring a satisfying and nutritious dining experience.

Must-Have Ingredients for Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

• Shrimp: Fresh, medium-sized shrimp provide a delicate seafood flavor and tender texture.
• Salt: Enhances the natural taste of shrimp during poaching.

• Vermicelli Rice Noodles: Thin, delicate noodles that absorb flavors beautifully and provide a light base for the dish.
• Coconut Milk: Creamy, rich liquid that creates a smooth, tropical dressing for the noodles.

• Mango: Ripe, sweet fruit that adds a vibrant tropical freshness and bright color to the dish.
• Thai Chiles, Red Pepper Flakes: Provide a spicy kick and heat contrast to the cool, creamy noodles.

How to Make Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

Step 1: Prepare Poached Shrimp

Bring a pot of salted water to a boil. Add shrimp and immediately remove from heat. Cover the pot and let sit for 10 minutes until shrimp are fully cooked. Transfer shrimp to an ice water bath to stop cooking, then drain and set aside.

Step 2: Create Coconut Dressing

Whisk coconut milk until smooth and well combined. Add salt to taste and set aside.

Step 3: Cook Rice Noodles

Bring water back to a boil and cook vermicelli noodles according to package instructions. Once done, drain and rinse thoroughly with cold water to stop cooking and cool down the noodles.

Step 4: Prepare Fresh Ingredients

• Ripe mangoes
• Thai chiles

Dice the mangoes into small cubes and thinly slice the Thai chiles.

Step 5: Assemble the Dish

Divide the chilled rice noodles evenly into serving bowls. Pour the prepared coconut dressing over the noodles.

Step 6: Finish and Serve

• Poached shrimp
• Diced mango
• Sliced Thai chiles
• Red pepper flakes (optional)

Serve immediately and enjoy the refreshing cold noodle dish.

Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile Recipe

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4.8 from 14 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Silky cold coconut rice noodles showcase tropical Thai flavors with succulent poached shrimp and sweet mango. Zesty Thai chile and fresh herbs create a refreshing summer dish that will transport you to balmy Southeast Asian coastlines.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (454 grams) large cleaned and deveined raw shrimp
• 20 ounces (567 grams) dried thin vermicelli noodles
• 2 large mangoes
• 4 fresh Thai chiles

Liquid and Seasoning Ingredients:

• 1 (13 to 14-ounce) (368 to 397 grams) can full-fat coconut milk
• ¾ teaspoon (3.7 grams) kosher salt

Garnish/Optional Heat:

• Red pepper flakes (optional alternative to Thai chiles)

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Instructions

1. Prepare a pot of salted water and gently poach shrimp by removing from heat, covering, and allowing to cook for 10 minutes until they turn opaque and tender.
2. Immediately transfer poached shrimp to a bowl of ice water to halt cooking process, then thoroughly drain and set aside.
3. Whisk coconut milk until completely smooth, incorporating salt to create a delicate seasoned dressing.
4. Bring the original water back to a rolling boil and cook vermicelli rice noodles precisely according to package directions, ensuring they remain al dente.
5. Drain noodles in a colander and rinse under cold running water to stop cooking and cool them down completely.
6. Carefully dice ripe mangoes into uniform, bite-sized cubes, creating a vibrant tropical garnish.
7. Thinly slice fresh Thai chiles, maintaining consistent width for even heat distribution.
8. Distribute cooled noodles evenly among serving bowls, creating a delicate base for the dish.
9. Generously drizzle the smooth coconut dressing over the noodles, allowing it to coat them thoroughly.
10. Artfully arrange poached shrimp, mango cubes, and sliced Thai chiles on top of the dressed noodles.
11. Optional: Sprinkle red pepper flakes for additional heat and visual appeal before serving chilled.

Notes

• Perfectly poach shrimp in salted water by removing from heat and letting them cook gently without overcooking.
• Coconut milk creates a silky, luxurious dressing that coats rice noodles with creamy tropical flavor.
• Chill noodles completely to ensure a refreshing cold dish that’s perfect for warm summer days.
• Balance sweet mangoes with spicy Thai chiles for a vibrant, mouth-watering flavor contrast.
• Prepare ingredients ahead of time for a quick and effortless meal that looks professionally crafted.

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

Nutrition

• Serving Size: 6
• Calories: 580 kcal
• Sugar: 16g
• Sodium: 570mg
• Fat: 32g
• Saturated Fat: 28g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 200mg