Toasted Coconut Tempura Shrimp
with Tropical Slaw, Lime Rice, and Sweet n’ Spicy Sauce
Is there anything better than the light and airy crunch of something tempura-fried? Seriously, you could coat just about anything in that magical Japanese batter and we’d happily chow down. This recipe, however, happens to be extra special. Juicy shrimp are coated in toasted coconut-flecked tempura for a sweet and savory sensation. The crispy shrimp are then piled over steamy lime rice along with a creamy tropical slaw studded with pineapple and crunchy cashews. For a finishing touch, everything is drizzled in a sweet-spicy-tangy sauce. What are you waiting for?!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 unit
Lime
4 ounce
Pineapple
4 ounce
Shredded Red Cabbage
1 ounce
Cashews
(Contains Tree Nuts)
2 tablespoon
Mayonnaise
(Contains Eggs)
6 tablespoon
Apricot Jam
2 teaspoon
Sriracha
¼ cup
Shredded Coconut
(Contains Tree Nuts)
10 ounce
Shrimp
(Contains Shellfish)
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Vegetable Oil
Nutrition Values
Utensils
Instructions
In a medium pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, wash and dry all produce. Roughly chop cilantro leaves and stems. Zest and halve lime (halve both limes for 4). Drain pineapple over a small bowl, reserving juice. In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, half the pineapple juice, and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews.
To bowl with reserved pineapple juice, stir in jam, a squeeze of lime juice, and sriracha to taste. Set aside. Heat a large, heavy-bottomed pan (preferably nonstick) over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, 1-2 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan.
Rinse shrimp under cold water, then pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, half the toasted coconut, ½ tsp salt (1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4). Heat a ¼-inch-layer of oil in pan used for coconut over mediumhigh heat. Stir shrimp into batter until fully coated. Line a plate with paper towels.
Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. Cook in batches until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. (TIP: Add more oil as needed between batches, allowing it time to heat back up before frying more shrimp.) Using a slotted spoon, transfer shrimp to paper-towel-lined plate. Immediately season with salt and pepper.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste; season with salt. Divide rice, shrimp, and tropical slaw between plates. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping).
