Toasted Coconut Tempura Shrimp

Name: Toasted Coconut Tempura Shrimp
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: ¾ cup Jasmine Rice; ¼ ounce Cilantro; 1 unit Lime; 4 ounce Pineapple; 4 ounce Shredded Red Cabbage; 1 ounce Cashews; 2 tablespoon Mayonnaise; 6 tablespoon Apricot Jam; 2 teaspoon Sriracha; ¼ cup Shredded Coconut; 10 ounce Shrimp; 82 g Tempura Mix; 1 teaspoon Sugar; 1 tablespoon Butter; Salt; Salt; Pepper; Vegetable Oil

11/04/2025 0 Comments

Servings: 2 Total Time: 45 mins Difficulty: Intermediate

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with Tropical Slaw, Lime Rice, and Sweet n’ Spicy Sauce

Is there anything better than the light and airy crunch of something tempura-fried? Seriously, you could coat just about anything in that magical Japanese batter and we’d happily chow down. This recipe, however, happens to be extra special. Juicy shrimp are coated in toasted coconut-flecked tempura for a sweet and savory sensation. The crispy shrimp are then piled over steamy lime rice along with a creamy tropical slaw studded with pineapple and crunchy cashews. For a finishing touch, everything is drizzled in a sweet-spicy-tangy sauce. What are you waiting for?!

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Toasted Coconut Tempura Shrimp

Cuisine: Hawaiian, Vegetarian Courses: Dinner, Lunch

Difficulty: Intermediate Cook Time 45 mins Total Time 45 mins

Servings: 2 Calories: 1240

Best Season: Suitable throughout the year

Description

Ingredients

Scale

¾ cup Jasmine Rice
¼ ounce Cilantro
1 unit Lime
4 ounce Pineapple
4 ounce Shredded Red Cabbage
1 ounce Cashews (Contains: Tree Nuts)
2 tablespoon Mayonnaise (Contains: Eggs)
6 tablespoon Apricot Jam
2 teaspoon Sriracha
¼ cup Shredded Coconut (Contains: Tree Nuts)
10 ounce Shrimp (Contains: Shellfish)
82 g Tempura Mix (Contains: Eggs, Milk, Wheat)
1 teaspoon Sugar
1 tablespoon Butter (Contains: Milk)
Salt
Salt
Pepper
Vegetable Oil

Instructions

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.
Meanwhile, wash and dry all produce.

Roughly chop cilantro leaves and stems. Zest and halve lime (halve both limes for 4).

Drain pineapple over a small bowl, reserving juice.

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.
To bowl with reserved pineapple juice, stir in jam, a squeeze of lime juice, and sriracha to taste. Set aside.

Heat a large, heavy-bottomed pan (preferably nonstick) 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.
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).

Heat a ¼-inch-layer of oil in pan used for coconut over mediumhigh heat. Stir shrimp into batter until fully coated.

Line a plate with paper towels.
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.
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 shrimp and rice with remaining toasted coconut.

Drizzle shrimp with sauce (or serve on the side for dipping).