Toasted Coconut Tempura Shrimp
with Tropical Slaw, Lime Rice & Sweet ’n’ Spicy Sauce
Toasted Coconut Tempura Shrimp
Crispy tempura shrimp get a tropical twist with toasted coconut, bright lime rice, crunchy slaw, and a sweet-spicy sauce for a fresh, vibrant 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
- 1 tablespoon Butter
- Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories1170
Protein25g
Carbs157g
Fat47g
Tags:
Fiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For shellfish-free needs, swap the shrimp for firm tofu, cauliflower florets, or mushrooms and keep the same tropical flavors. For egg-free, dairy-free, or nut-free diets, choose a vegan mayo and skip any tree nuts; use a wheat-free batter mix if gluten is a concern.
What to serve with it
Serve with extra lime wedges and a crisp cucumber or avocado salad to echo the tropical slaw and brighten the sweet-spicy sauce. A light lager, sparkling water with citrus, or chilled iced tea keeps the meal refreshing against the rich, crunchy shrimp.
