Crispy Coconut Shrimp with Tropical Slaw and Lime Rice

There’s something magical about the light, airy crunch of tempura-fried shrimp. When you add toasted coconut to the batter, it becomes a sweet and savory sensation that’s hard to resist. This recipe takes it a step further by pairing the crispy shrimp with a creamy tropical slaw studded with pineapple and crunchy cashews, all served over steamy lime rice.

A drizzle of sweet-spicy-tangy apricot sriracha sauce ties everything together, making each bite a burst of flavor and texture. Whether you’re cooking for a special dinner or just craving something extraordinary, this dish will transport your taste buds to the tropics.

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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

6 tablespoon 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

Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the produce. Roughly chop the cilantro. Zest the lime, then cut it in half. Drain the pineapple over a small bowl, reserving the juice. In a medium bowl, combine the shredded red cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, half the reserved pineapple juice and ½ teaspoon sugar (1 teaspoon for 4 servings). Season with salt and pepper to taste. Add the cashews and toss to combine. Set aside.
3. In the small bowl with the remaining pineapple juice, stir in the apricot jam, a squeeze of lime juice and sriracha to taste. Set the sauce aside. Heat a large heavy-bottomed pan (preferably nonstick) over medium heat. Add the shredded coconut and ½ teaspoon sugar (1 teaspoon for 4 servings). Cook, stirring occasionally, until the coconut is lightly browned, 1-2 minutes. Transfer the toasted coconut to a second small bowl. Wipe out the pan.
4. Rinse the shrimp under cold water and pat them very dry with paper towels. Season lightly with salt. In a large bowl, combine the tempura mix, half of the toasted coconut, ½ teaspoon salt (1 teaspoon for 4 servings) and ⅓ cup cold water (⅔ cup for 4 servings). Stir until just combined; the batter should be the consistency of pancake batter. If too thick, add more cold water 1 tablespoon at a time. Heat about ¼ inch of vegetable oil in the same pan over medium-high heat. Line a plate with paper towels.
5. When the oil is hot enough that a drop of batter sizzles on contact, dip each shrimp into the batter, coating completely and add to the pan in a single layer. Work in batches to avoid overcrowding. Fry until golden brown and cooked through, 2-3 minutes per side. Use a slotted spoon to transfer the shrimp to the paper towel-lined plate. Immediately season with salt and pepper. Add more oil between batches as needed, allowing it to reheat before frying more.
6. Fluff the cooked rice with a fork and stir in the butter and lime zest to taste. Season with salt. Divide the rice among plates, then top with the crispy shrimp and a generous portion of tropical slaw. Sprinkle the remaining toasted coconut over the shrimp and rice. Drizzle the shrimp with the prepared sauce or serve it on the side for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute shrimp with chicken strips or firm tofu. Adjust cooking time as needed to ensure they are cooked through.

Is there a substitute for tempura mix?

You can make a simple batter by mixing 1 cup all-purpose flour, 1 egg and 1 cup ice-cold water. Add the toasted coconut as directed.

How do I store leftovers?

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