Toasted Coconut Tempura Shrimp

• Meanwhile, wash and dry all produce. • Roughly chop cilantro. Zest and halve lime (for 4 servings, zest 1 lime; halve both). Drain pineapple over a small bowl, reserving juice. • In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, half the pineapple juice, juice from half the lime, and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews and toss to coat.

• To bowl with remaining 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 1⁄3 cup cold water (2⁄3 cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batterlike consistency. • Heat a ¼-inch layer of oil in pan used for coconut over medium-high heat. • Stir shrimp into batter until fully coated. • Line a plate with paper towels.

• Once oil is shimmering and 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.