Sheet Pan Coconut Shrimp and Crispy Noodles

  • 10 min Prep time
  • 17 min Cook time
  • 3-4 Servings

Recipe Description

Your new family favorite! A fun take on a Cantonese chow mein topped with sweet and flavorful Jumbo Coconut Shrimp.


1 (10-ounce) package SeaPak Jumbo Coconut Shrimp

3 (3-ounce) packages instant ramen noodles, flavor packets discarded

2 tablespoons vegetable oil

2 tablespoons sesame oil

2 tablespoons hoisin sauce

2 tablespoons soy sauce, plus more for serving

1 teaspoon sesame seeds

1 lime, halved

½ cup chopped scallion

½ cup chopped cilantro, plus more for garnish


Preheat oven to 425ºF. Spray a baking sheet with nonstick cooking spray. Set aside.

Place ramen noodles in a heat-proof large bowl and cover with very hot water. Soak until the noodles begin to soften, drain well, and set aside.

Using the same bowl, whisk together the oils, hoisin sauce, soy sauce, sesame seeds, and juice from half of the lime. Add noodles and toss to thoroughly coat.

Spread over ¾ of the baking sheet (leaving the other ¼ area open). Bake in the lowest rack of your oven for 5 minutes.

Remove and add the SeaPak Jumbo Coconut Shrimp (save the sauce packet for another use) to the open ¼ of the baking sheet (do not place shrimp on top of the noodles; they should be directly on the baking sheet). Bake in the middle rack of your oven for 12 minutes.

Remove from the oven and top the noodles with the scallion and cilantro (noodles will be crispy around the edges).

To Serve: Cut the remaining half lime into wedges. Divide the crispy noodles between 3-4 bowls and top each with shrimp. Garnish with cilantro and lime wedges. Serve soy sauce on the side.