Toasted Coconut Tempura Shrimp

🥘 Ingredients

• apricot jam
  1/2 c
• butter
  2 tbsp
• cashews
  2 oz
• cilantro
  ½ oz
• jasmine rice
  1.5 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• pepper
• pineapple
  8 oz
• salt
• shredded coconut
  ½ cup
• shredded red cabbage
  8 oz
• shrimp
  20 oz
• sriracha
  1 tbsp
• sugar
  2 tsp
• tempura mix
  164 g
• vegetable oil

🍳 Cookware

• medium pot
• medium bowl
• large pan
• paper towels
• 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, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   Meanwhile, wash and dry all produce. Roughly chop cilantro leaves and stems. Zest and halve lime (halve both limes for 4 servings). Drain pineapple over a bowl, reserving the juice. In a medium bowl , toss together shredded red cabbage , cilantro, pineapple, mayonnaise juice from the lime, half the reserved pineapple juice, and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper . Add cashews .

   cilantro: ½ oz, lime: 2 unit, pineapple: 8 oz, shredded red cabbage: 8 oz, mayonnaise: 4 tbsp, sugar: 2 tsp, salt, pepper, cashews: 2 oz
3. 

   3

   In the bowl with the reserved pineapple juice, stir in apricot jam , a squeeze of lime juice, and sriracha to taste. Set aside. Heat a large pan over medium heat. Add shredded 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 the pan.

   apricot jam: 1/2 c, sriracha: 1 tbsp, shredded coconut: ½ cup
4. 

   4

   Rinse shrimp under cold water, then pat very 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 ⅓ cup cold water (⅔ cup for 4 servings). Heat a ¼-inch layer of vegetable oil in the 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, vegetable oil
5. 

   5

   Once oil is hot enough that a drop of batter sizzles, add the coated shrimp in a single layer. Cook in batches until golden brown and cooked through, ⏱️ 3 minutes on the first, then ⏱️ 2 minutes on the second side. (Add more oil as needed between batches, allowing it to heat back up before frying more.) Use a slotted spoon to transfer shrimp to the paper-towel-lined plate. Immediately season with salt and pepper.
6. 

   6

   Fluff rice with a fork and stir in 1 tbsp butter (2 tbsp for 4 servings) and lime zest to taste; season with salt. Divide rice, shrimp, and tropical slaw between plates. Sprinkle remaining toasted; coat shrimp and rice with extra toasted coconut. Drizzle shrimp with the sauce, or serve alongside for dipping.

   butter: 2 tbsp