Hawaiian-Style Coconut Tempura Shrimp

🥘 Ingredients

• apricot jam
  4 unit
• butter
  2 tbsp
• cashews
  1 oz
• cilantro
  ½ oz
• coconut
• jasmine rice
  1.5 c
• lime
  2 unit
• pineapple
  8 oz
• shredded coconut
  1/2 c
• shrimp
  20 oz
• sriracha
  1 tbsp
• tempura mix
  164 g

🍳 Cookware

• medium pot
• medium bowl
• large bowl
• slotted spoon

1. 

   1

   In a medium pot , combine jasmine 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, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c
2. 

   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.

   cilantro: ½ oz, pineapple: 8 oz, lime: 2 unit, cashews: 1 oz
3. 

   3

   To bowl with remaining pineapple juice, stir in apricot jam , a squeeze of lime juice, and sriracha to taste. Set aside. Heat a large, preferably nonstick, pan over medium heat. Add shredded coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, ⏱️ 2 minutes . Turn off heat; transfer to a second small bowl. Wipe out pan.

   apricot jam: 4 unit, sriracha: 1 tbsp, shredded coconut: 1/2 c
4. 

   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); stir until a pancake-batter-like consistency (add more water 1 TBSP at a time if too thick). 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.

   shrimp: 20 oz, tempura mix: 164 g
5. 

   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, ⏱️ 3 minutes on the first side and ⏱️ 2 minutes on the second side; add more oil as needed between batches. Using a slotted spoon , transfer shrimp to paper-towel-lined plate. Immediately season with salt and pepper.
6. 

   6

   Fluff rice with fork; stir in butter and lime zest to taste. Season with salt. Divide rice and slaw between plates; top rice with shrimp. Sprinkle rice and shrimp with remaining toasted coconut . Drizzle shrimp with sweet-spicy-tangy sauce (or serve on side); serve.

   butter: 2 tbsp, coconut
7. 7

   **Important:** Shrimp is fully cooked when internal temperature reaches 145º.