Crispy Coconut Tempura Shrimp with Lime Rice and Tropical Slaw

There’s nothing quite like the light, airy crunch of tempura-fried shrimp. In this recipe, we add toasted coconut to the batter for a sweet and savory twist. The shrimp are quickly fried until golden and served over fragrant lime rice with a refreshing tropical slaw.

A drizzle of sweet-spicy sauce ties everything together, making this dish a delightful balance of textures and flavors. Perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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; toss to combine.
3. 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 (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.
4. 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 tablespoon 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.
5. 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.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons 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) and serve. Shrimp is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning and coating.

What can I substitute for tempura mix?

You can make a simple batter with all-purpose flour, cornstarch, baking powder and cold water. Mix 1/2 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and about 1/2 cup cold water.

How do I store leftovers?

Store shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in an oven or air fryer to regain crispiness.