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 produce. • Roughly chop cilantro. Drain pineapple over a small bowl, reserving juice. Zest and halve lime (for 4 servings, zest one lime and halve both). • 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 (preferably nonstick), pan 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 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 1⁄3 cup cold water (2⁄3 cup for 4). (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) • Heat a ¼-inch layer of oil in pan used for coconut over medium-high heat. Stir shrimp into batter until fully coated. • Line a plate with paper towels and set aside.
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; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. • Divide rice, shrimp, and 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
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
budgetbytes.com
4.9
(16)
15 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
simplyhomecooked.com
5.0
(11)
2 minutes
Your folders
cooking.nytimes.com
5.0
(898)
Your folders
spaceshipsandlaserbeams.com
5.0
(1)
10 minutes
Your folders
bonappetit.com
4.7
(17)
Your folders
delish.com