Toasted Coconut Tempura Shrimp …

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In med. pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil; cover & reduce to a low simmer. Cook (15-18 min.) until rice is tender. • Remove from heat; keep covered until ready to serve.

Step 2

In med. bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half a lime, half the pineapple juice, and ½ tsp sugar. Season with salt & pepper. (Add cashews.)

Step 3

Heat a large, heavy-bottomed pan over med; add coconut (& ½ tsp sugar). Cook (1-2 min.), stirring occasionally, until lightly browned. • Transfer to another sm. bowl. • Wipe out pan.

Step 4

Rinse shrimp under cold water; pat dry with paper towels. Season with salt. • In lg. bowl, combine tempura mix, half of toasted coconut, ½t salt, and 1⁄3C cold water. (If mixture is too thick, add more water 1T at a time until it reaches a pancake-batter-like consistency.)

Step 5

Heat ¼” layer of oil in pan used for coconut over med.-high heat. Stir shrimp into batter until fully coated. • Line a plate with paper towels & set aside.

Step 6

Once oil is hot enough (that drop of batter sizzles when added to the pan), add coated shrimp in single layer (in batches). Cook (2-3 min. on first side) until golden brown & cooked through; flip & cook (1-2 min. on other side.) • Using slotted spoon, transfer shrimp to paper-towel-lined plate, iImmediately seasoning with salt & pepper. • Repeat in batches. (Add more oil between batches as needed, allowing time to heat back up before frying more shrimp.)

Step 7

Fluff rice with fork; stir in butter & lime zest to taste. Season with salt. • Divide rice, shrimp, & slaw between plates. Sprinkle shrimp & rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping).

Step 8

Mix Marmalade with as much sriracha or Thai Chili as needed to make the level of heat desired. Serve with coconut rice.

Step 9

(Omitted Sauce) To bowl with reserved pineapple juice, stir in jam, squeeze of lime juice, & Sriracha (to taste). Set aside.