Crispy Coconut Tempura Shrimp with Tropical Slaw and Lime Rice

Get ready for a flavor-packed dinner that brings together crispy, golden shrimp, fluffy lime rice and a refreshing tropical slaw. The shrimp are coated in a light tempura batter with toasted coconut, then fried until perfectly crunchy. A sweet and spicy sauce drizzled on top ties everything together.

This dish is all about contrasting textures and bright, bold flavors. The tangy slaw with pineapple and cashews cuts through the richness of the fried shrimp, while the lime rice adds a fresh citrus note. It’s a restaurant-quality meal you can easily make at home.

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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

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 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.
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 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) 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 use a mixture of all-purpose flour and cornstarch (about 3:1 ratio) with a pinch of baking powder.

How do I make the sauce less spicy?

Reduce the amount of Sriracha or omit it entirely for a milder sauce.