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 take it to the next level by adding toasted coconut to the batter, creating a sweet and savory bite that’s absolutely irresistible. The crispy shrimp are piled over fragrant lime rice and paired with a refreshing tropical slaw made with cabbage, pineapple and cashews.

Everything is finished with a drizzle of sweet, spicy and tangy sauce that ties all the flavors together. This Hawaiian-inspired dish is perfect for a special dinner or when you’re craving something crispy and delicious. Let’s get cooking!

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Ingredients

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

3 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

20 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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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, 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 batter mix, half the toasted coconut, ½ tsp salt (1 tsp for 4 servings) and ⅓ cup cold water (⅔ 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 and slaw between plates; top rice with shrimp. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping) and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for tempura batter mix?

You can make your own by mixing 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder and 1/2 teaspoon salt. Use cold water to achieve the right consistency.

How do I store leftovers?

Store shrimp, rice 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.