Hawaiian-Style Coconut Tempura Shrimp

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  1 tbsp
• cashews
  2 tbsp
• cilantro
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• mayonnaise
  2 tbsp
• pineapple
  1 unit
• shredded coconut
  ½ cup
• shredded red cabbage
  2 c
• shrimp
  12 oz
• sriracha
  1 tsp
• sugar
  1 tsp
• tempura mix
  ½ cup

🍳 Cookware

• medium pot
• small bowl
• medium bowl
• large pan
• large bowl
• slotted spoon

1. 

   1

   Combine jasmine rice , 1¼ cups water, and a pinch of salt in a medium pot . Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   Meanwhile, wash and dry produce. Roughly chop cilantro . Drain pineapple over a small bowl , reserving juice. Zest and halve lime .

   cilantro: 1 unit, pineapple: 1 unit, lime: 1 unit
3. 

   3

   In a medium bowl , toss together shredded red cabbage , cilantro, pineapple, mayonnaise , juice from half the lime, half the reserved pineapple juice, and ½ tsp sugar . Season with salt and pepper. Stir in cashews and toss to combine.

   shredded red cabbage: 2 c, mayonnaise: 2 tbsp, sugar: 1 tsp, cashews: 2 tbsp
4. 

   4

   To the remaining pineapple juice in the small bowl, stir in apricot jam , a squeeze of lime juice, and sriracha to taste. Set aside.

   apricot jam: 2 tbsp, sriracha: 1 tsp
5. 

   5

   Heat a large pan over medium heat. Add shredded coconut and ¼ tsp sugar; cook, stirring occasionally, until lightly browned ⏱️ 1 minutes . Turn off heat and transfer to a second small bowl. Wipe out pan.

   shredded coconut: ½ cup
6. 

   6

   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, ¼ tsp salt, and ⅓ cup cold water. Stir until smooth. TIP: If too thick, add water 1 tbsp at a time until it reaches a pancake-batter consistency.

   shrimp: 12 oz, tempura mix: ½ cup
7. 7

   Heat a ¼-inch layer of oil in the same pan over medium-high heat. Stir shrimp into batter until fully coated. Line a plate with paper towels.
8. 8

   Once oil is hot enough that a drop of batter sizzles, add coated shrimp in a single layer. Cook in batches until golden brown and cooked through, ⏱️ 2 minutes on the first side and ⏱️ 1 minutes on the second. TIP: Add more oil as needed between batches, allowing it to heat up.
9. 9

   Using a slotted spoon , transfer shrimp to the paper-towel-lined plate. Immediately season with salt and pepper.
10. 10

    Fluff rice with a fork; stir in 1 tbsp butter and lime zest to taste. Season with salt.

    butter: 1 tbsp
11. 11

    Divide rice and slaw between plates; top rice with shrimp. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle with sauce and serve.