Toasted Coconut Tempura Shrimp
with Tropical Slaw, Lime Rice & 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-style 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 and served with a creamy tropical slaw that’s studded with pineapple and cashews. For a finishing touch, everything’s 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
½ ounce
Cashews
(Contains Tree Nuts)
2 tablespoon
Mayonnaise
(Contains Eggs)
3 unit
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
Cooking 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 produce. • Roughly chop cilantro. Drain pineapple over a small bowl, reserving juice. Zest and halve lime (for 4 servings, zest one lime and halve both). • 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 (preferably nonstick), pan 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 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-batter-like 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 and set aside.
• 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; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. • Divide rice, shrimp, and slaw between plates. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping).
