Nutrition balance score
Unbalanced
Glycemic Index
76
High
Glycemic Load
791
High
Nutrition per serving
Calories4903.6 kcal (245%)
Total Fat40.8 g (58%)
Carbs1037.7 g (399%)
Sugars23.9 g (27%)
Protein127.6 g (255%)
Sodium1984 mg (99%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
10 ozshrimp peeled & deveined
½ cupCoconut
Shredded, divided, plus 1/2 tsp sugar if unsweetened
82 oztempura mix
or 1/4t baking powder & 1/2c rice flour
⅓ cwater
ice cold, possibly more
Rice
Slaw
4 ozred cabbage
0.25 ozcilantro
roughly chopped
4 ozpineapple
drained, reserving juice
1lime
zested & halved
2 Tbspmayonnaise
or miracle whip
1 tspsugar
divided
0.5 ozcashews
omit jg
Orange Dipping Sauce
Instructions
Lime Rice
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.
Slaw
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.)
Toasted Coconut
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.
Shrimp
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.)
Serving
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).
Sauce
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.
Notes
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Crispy
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