Coconut Tempura Shrimp with Pineapple Slaw and Lime Rice

There’s something magical about tempura-that light, airy crunch that transforms ordinary ingredients into something extraordinary. This recipe takes it to the next level by coating juicy shrimp in a coconut-flecked tempura batter, creating a sweet and savory sensation that’s hard to resist.

Piled over steamed lime rice and paired with a creamy tropical slaw studded with pineapple and crunchy cashews, every bite is a burst of flavor. Drizzle on the sweet-spicy-tangy sauce for the perfect finish. Get ready for a taste of the tropics!

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Ingredients

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

3 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. When done, fluff with a fork and stir in the juice of half the lime. Keep warm.
2. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant (about 2-3 minutes). Transfer to a plate and let cool.
3. Pat the shrimp dry with paper towels. In a bowl, prepare the tempura batter mix according to package directions (usually mixing with cold water until smooth). Stir in the toasted coconut.
4. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Dip each shrimp into the batter, letting excess drip off and fry in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5. For the slaw: In a medium bowl, combine the shredded red cabbage, diced pineapple, chopped cashews and chopped cilantro. In a small bowl, whisk together the mayonnaise, apricot jam, sriracha and the juice of the remaining half lime. Pour over the slaw and toss to coat.
6. For the sauce: In a small bowl, mix the remaining apricot jam with a splash of water and a pinch of sriracha (if desired) to thin. Serve the lime rice topped with the crispy shrimp, slaw and a drizzle of the sweet-spicy sauce.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before battering.

What can I substitute for tempura batter mix?

You can make a simple batter with 1 cup all-purpose flour, 1 egg and 1 cup ice-cold water.

Is this dish gluten-free?

Tempura batter mix typically contains wheat, so it is not gluten-free. Use a gluten-free tempura mix if needed.