Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 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 (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.
Step 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, 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.
Step 6
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).
Your folders
hellofresh.com
Your folders
hauteandhealthyliving.com
5.0
(1)
8 minutes
Your folders
budgetbytes.com
4.9
(16)
15 minutes
Your folders
nourish-and-fete.com
4.7
(17)
20 minutes
Your folders
pinchofyum.com
4.7
(179)
10 minutes
Your folders
pinchofyum.com
4.7
(235)
10 minutes
Your folders
peasandcrayons.com
5.0
(81)
6 minutes
Your folders
southerndiscourse.com
5.0
(3)
40 minutes
Your folders
bhg.com
4.0
(106)
Your folders
seriouseats.com
Your folders
cookingclassy.com
5.0
(1)
15 minutes
Your folders
kalynskitchen.com
4.4
(25)
Your folders
foodandwine.com
Your folders
hostthetoast.com
5.0
(5)
8 hours
Your folders
gimmedelicious.com
4.9
(49)
5 minutes
Your folders
keviniscooking.com
5.0
(1)
Your folders
ethnicspoon.com
5.0
(9)
20 minutes
Your folders
preciouscore.com
5.0
(5)
15 minutes
Your folders
eatlivetravelwrite.com
15 minutes