From above, a shallow white bowl swirled with glossy rice noodles, topped with coral-pink shrimp, jewel-like cubes of charred mango and cucumber, thin avocado fans, scattered cilantro and mint, black sesame specks, and bright lime wedges for a vibrant tropical contrast.

Seared Shrimp with Coconut-Lime Rice Noodles & Charred Mango Relish

Name: Seared Shrimp with Coconut-Lime Rice Noodles & Charred Mango Relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 10 oz shrimp peeled and deveined; 5 oz thin or medium rice noodles; 1 large mango cut into cheeks and diced; 1 small cucumber finely diced; 1 avocado sliced; 1/2 cup full-fat coconut milk; 2, plus wedges for serving lime 1 zested and both juiced; 2 scallions thinly sliced; 1/3 cup fresh cilantro roughly chopped; 2 tbsp fresh mint torn; 1 tbsp fresh ginger finely grated; 1 clove garlic clove finely grated; 1/4 to 1/2 tsp scotch bonnet or habanero very finely minced; 1 tsp black sesame seeds; 1 tsp honey; 1 tbsp tamari; 2 tbsp extra-virgin olive oil; 3/4 tsp kosher salt divided; 1/4 tsp black pepper

Cooling, tropical, spicy-sweet shrimp noodles for sultry summer nights.

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style Caribbean

Technique Boiling

Diet Friendly Pescatarian

Daily recipe · August 20, 2026

A little about this dish

This dish leans into steamy late-summer weather with a cooling, vivid combination of chilled coconut-lime rice noodles, quickly seared shrimp, and a bright charred mango-cucumber relish. It borrows Caribbean flavors without falling into the usual tropes: Scotch bonnet is used sparingly for perfume rather than brute heat, fresh herbs keep everything lifted, and buttery avocado makes the bowl feel lush while still refreshing.

Ingredients (for 2)

Shrimp — 10 oz — peeled and deveined
Thin or medium rice noodles — 5 oz
Large mango — 1 — cut into cheeks and diced
Small cucumber — 1 — finely diced
Avocado — 1 — sliced
Full-fat coconut milk — 1/2 cup
Lime — 2, plus wedges for serving — 1 zested and both juiced
Scallions — 2 — thinly sliced
Fresh cilantro — 1/3 cup — roughly chopped
Fresh mint — 2 tbsp — torn
Fresh ginger — 1 tbsp — finely grated
Garlic clove — 1 clove — finely grated
Scotch bonnet or habanero — 1/4 to 1/2 tsp — very finely minced
Black sesame seeds — 1 tsp
Honey — 1 tsp
Tamari — 1 tbsp
Extra-virgin olive oil — 2 tbsp
Kosher salt — 3/4 tsp — divided
Black pepper — 1/4 tsp

Preparation

Step 1 — 🍜🥥🍋

Bring a pot of water to a boil. Cook the rice noodles until just tender, then drain and rinse under cold water until cooled. Toss with the coconut milk, lime zest, 1 tablespoon lime juice, a pinch of kosher salt, and half of the sliced scallions. Set aside.
Step 2 — 🍤🧄🌶️

Pat the shrimp dry, then toss with the grated ginger, grated garlic, tamari, black pepper, 1 teaspoon olive oil, and a small pinch of minced Scotch bonnet or habanero. Let sit for 10 minutes.
Step 3 — 🥭🥒🔥

Heat a skillet or grill pan over medium-high heat. Char the mango cheeks cut-side down for 1 to 2 minutes. Dice the mango and mix with the cucumber, cilantro, mint, remaining scallions, honey, 1 tablespoon lime juice, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Add a little more Scotch bonnet or habanero if you want more heat.
Step 4 — 🍤🍳✨

In the same hot skillet, add the remaining olive oil and cook the shrimp for 1 to 2 minutes per side until opaque and lightly caramelized.
Step 5 — 🥑🍜🍤

Divide the coconut-lime noodles between two shallow bowls. Top with the seared shrimp, spoon over the charred mango relish, and add the sliced avocado.
Step 6 — ⚫🍋🌿

Sprinkle with black sesame seeds and any extra herbs if using. Serve with lime wedges on the side. Enjoy right away or slightly chilled.

A final fox tip

For an even more dramatic presentation, twirl the noodles into neat nests before topping. If you want to make it richer, add toasted coconut flakes; for extra crunch, use roasted cashews instead of sesame. This also works beautifully with seared scallops or flaky grilled fish.