For the sauce:
Finely grated zest of 1 medium lemon
3/4 cup freshly squeezed lemon juice (from about 4 medium lemons)
1/4 cup finely grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons anchovy paste
1 tablespoon Dijon mustard
2 cloves garlic, minced
For the shrimp:
2 large egg whites
1 cup panko breadcrumbs
1/4 teaspoon kosher salt
1 pound medium (26/30) uncooked shrimp, peeled, deveined, and tails removed
2 tablespoons olive oil
8 ounces dry vermicelli rice noodles, cooked and at room temperature
3 cups arugula, divided
1 medium avocado, sliced
Make the sauce: Whisk the lemon zest, juice, Parmesan, olive oil, anchovy paste, Dijon mustard, and garlic together in a small bowl.
Make the shrimp: Place the egg whites in a wide, shallow bowl. Stir the panko and salt together in a second wide, shallow bowl. One by one, dip the shrimp in the egg whites, then roll in the panko so each shrimp is fully coated. Place the shrimp on a large plate or baking sheet.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the shrimp to the pan in a single layer. Cook until the bottoms are dark golden-brown, about 2 minutes. Flip with tongs, and cook until browned on the second side and the shrimp are cooked through, about 2 minutes more. Remove the pan from the heat.
Place the rice noodles, 1/4 of the sauce, and 2 cups of arugula in a large bowl and toss to combine. Divide the noodle mixture between 4 serving bowls. Divide the shrimp, avocado slices, and arugula over the noodles. Drizzle some of the remaining dressing over each bowl.
Recipe Notes
- Make ahead: The rice noodles and dressing can be prepared 1 day in advance and stored in separate covered containers in the refrigerator.