Toasted Coconut Tempura Shrimp

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  1 tbsp
• cashews
  ¼ cup
• cilantro
  ½ cup
• jasmine rice
  1 c
• lime
  1 unit
• mayonnaise
  2 tbsp
• pineapple
  8 oz
• shredded coconut
  ¼ cup
• shredded red cabbage
  1 c
• shrimp
  12 oz
• sriracha
  1 tbsp
• sugar
  2 tsp
• tempura mix
  ½ cup

🍳 Cookware

• medium pot
• small bowl
• medium bowl
• large heavy-bottomed pan
• small bowl
• large bowl

1. 

   1

   In a medium pot , combine jasmine rice , 1¼ cup water, and a pinch of salt. Bring to a boil, then 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 all produce. Roughly chop cilantro . Zest and halve lime . Drain pineapple over a small bowl , reserving juice. 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 black pepper. Add cashews .

   cilantro: ½ cup, lime: 1 unit, pineapple: 8 oz, shredded red cabbage: 1 c, mayonnaise: 2 tbsp, sugar: 2 tsp, cashews: ¼ cup
3. 

   3

   To the bowl with reserved pineapple juice, stir in apricot jam , a squeeze of lime juice, and sriracha to taste. Set aside. Heat a large heavy-bottomed pan over medium heat. Add shredded coconut and ½ tsp sugar; cook, stirring occasionally, until lightly browned, ⏱️ 2 minutes . Turn off heat; transfer to a second small bowl . Wipe out pan.

   apricot jam: 2 tbsp, sriracha: 1 tbsp, shredded coconut: ¼ 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, and ⅓ cup cold water. Heat a ¼-inch layer of cooking 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: 12 oz, tempura mix: ½ cup
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, allowing it time to heat back up before frying more shrimp. Using a slotted spoon, 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 and lime zest to taste; season with salt. Divide rice, shrimp, and tropical slaw between plates. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce or serve on the side for dipping.

   butter: 1 tbsp