Coconut Shrimp Noodles: When I Accidentally Used a Sandwich Maker

Unusual Inspiration

Honestly, I was just trying to fry these shrimp fast. Usually, I’d go for a skillet or deep fryer. But then I grabbed my tiny sandwich maker—which I never use except for grilled cheese. It somehow pressed the coconut and breadcrumb coating perfectly. That smell of toasted coconut mixed with hot shrimp? Not what I expected, but it worked.

These noodles? They don’t just soak up sauce—they carry a whisper of that toasted coconut flavor. Plus, the crunch on the shrimp is odd but oddly addictive. It’s like minimal effort, maximum weirdness. And right now, with all these takeout cravings, I can’t help thinking about how this little gadget turned into a game changer. Who needs fancy gadgets when your kitchen surprises you like this?

Coconut-Crusted Shrimp in a Sandwich Maker

This dish features shrimp coated in a toasted coconut and breadcrumb mixture, cooked quickly using a sandwich maker which presses the coating onto the shrimp. The shrimp acquire a crispy exterior, while the toasted coconut adds a nutty flavor, and the dish is complemented by coconut-infused noodles that carry a subtle coconut aroma.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: fusion

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1/2 cup shredded shredded coconut preferably toasted
• 1 cup panko breadcrumbs
• 1 lb large shrimp peeled and deveined
• 2 tablespoons olive oil for coating shrimp
• to taste salt
• to taste pepper
• 8 oz rice noodles cooked and drained
• 1/2 cup coconut milk for flavoring noodles

Equipment

• Sandwich maker
• Baking sheet
• Mixing bowls
• Tongs
• Plate

Method

 

1. Preheat the sandwich maker without any oil, ensuring it’s clean and ready.
2. Combine toasted shredded coconut and panko breadcrumbs in a shallow dish. Season raw shrimp with salt and pepper, then toss in olive oil to lightly coat.
   1/2 cup shredded shredded coconut
3. Dip each shrimp into the breadcrumb mixture, pressing lightly to coat evenly.
   1/2 cup shredded shredded coconut
4. Place the coated shrimp into the sandwich maker, closing the lid gently and pressing to ensure contact with the coated sides.
   1/2 cup shredded shredded coconut
5. Cook the shrimp in the sandwich maker for approximately 8-10 minutes, until the coconut coating is golden brown and crispy, and the shrimp are opaque and cooked through.
   1/2 cup shredded shredded coconut
6. Meanwhile, toss cooked rice noodles with coconut milk until evenly coated and heated through.
   1/2 cup shredded shredded coconut
7. Serve the crispy coconut shrimp atop or alongside the coconut-flavored noodles for a complete dish.
   1/2 cup shredded shredded coconut

Guess I might just keep the sandwich maker out more often. Who knew it had a secret shrimp recipe tucked inside? Anyway, nothing like a weird kitchen experiment to shake things up. I’ll be thinking about that coconut smell all day. Maybe next time I’ll try it with pineapple or something even more ridiculous.