Hawaiian-Style Coconut Tempura Shrimp
with Tropical Slaw, Zesty Rice & Sweet ’n’ Spicy Sauce
Hawaiian-Style Coconut Tempura Shrimp
Crispy tempura shrimp get a tropical twist with coconut, bright slaw, zesty rice, and a sweet-spicy sauce for a fresh, island-inspired dinner.
Ingredients
For 2 servings
- 3 unit Apricot Jam
- ½ ounce Cashews
- ¼ ounce Cilantro
- ¾ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 4 ounce Pineapple
- ¼ cup Shredded Coconut
- 4 ounce Shredded Red Cabbage
- 10 ounce Shrimp
- 2 teaspoon Sriracha
- 82 g Tempura Mix
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories1150
Protein29g
Carbs145g
Fat47g
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for tofu, cauliflower, or mushrooms while keeping the same flavor profile. Use egg-free mayo, omit the cashews for nut allergies, and choose a gluten-free batter mix if wheat is an issue.
What to serve with it
Serve with extra lime wedges and a crisp green salad to balance the rich, sweet-spicy flavors. Grilled pineapple or chilled fruit also fits the tropical profile and makes the plate feel brighter.
