Legacy: Coconut-Crusted Shrimp

With Sweet Chili Slaw, Jasmine Rice, and Lime Crema

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, Eggs, Shellfish, Tree Nuts

A note about serious food allergies

Not enough vacation days to escape to the tropics? Don't fret - we've got you covered with our addictive juicy shrimp enrobed in sweet, shredded coconut and pan-fried until crisp. Enter maximum dipping euphoria with a luscious lime crema and then cool things down with a crunchy Thai chili slaw. Pair the dish with a frosty beverage and some Lionel Richie (might we suggest "All Night Long"?) and you're one bite away from fiesta, forever!

In Your Box (serves 2)

  • 1 cup Jasmine Rice
  • 1 Lime
  • 2 Green Onions
  • Info
    8 oz. Shrimp
  • Info
    2 oz. Sour Cream
  • 6 oz. Slaw Mix
  • 1½ fl. oz. Sweet Chili Sauce
  • 2.82 oz. White Rice Flour
  • Info
    1 cup Finely Shredded Coconut
  • Info
    4 fl. oz. Liquid Egg
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 3 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Make the Jasmine Rice

    Make the Jasmine Rice

    Bring 1¾ cup water, jasmine rice and a pinch of salt to a boil in a medium pot. Cover, reduce to simmer, and cook until tender, about 20 minutes. Remove from heat, keep covered, and set aside.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    While rice is cooking, thoroughly rinse produce and pat dry. Zest lime, cut in half, and juice. Mince zest. Slice green onions thinly on a bias (on an angle). Rinse shrimp, pat dry, and season with a pinch of salt and pepper.

  • Step 3 - Make the Crema and Slaw

    Make the Crema and Slaw

    In a small mixing bowl, combine sour cream, lime zest, half the lime juice, and a pinch of salt and pepper and refrigerate. In a separate bowl, mix slaw mix, sweet chili sauce, half the green onion, and remaining lime juice. Season to taste with salt and pepper and refrigerate.

  • Step 4 - Bread the Shrimp

    Bread the Shrimp

    Prepare to get your hands dirty— coating the shrimp is a little messy, but the end result is so worth it. Put rice flour on one plate and shredded coconut on another. Pour liquid egg into a shallow bowl. Dip shrimp in rice flour, coating completely and shaking off excess. Then, dip dredged shrimp in liquid egg. Finally, roll shrimp in shredded coconut and cover shrimp completely.

  • Step 5 - Cook the Shrimp

    Cook the Shrimp

    In a medium pan over medium heat, warm 1½ Tbsp. olive oil. Working in two batches, add shrimp to pan and cook for 2-3 minutes on each side, or until breading is brown and shrimp reaches 140 degrees. Coconut can burn easily, so keep heat moderate and turn shrimp when brown, adding additional oil as needed. Remove cooked shrimp to a paper towel-lined plate.

  • Step 6 - Plate the Dish

    Plate the Dish

    Spoon a serving of jasmine rice and slaw onto the plate. Place shrimp against the slaw. Add a small spoonful of lime crema next to shrimp. Garnish plate with the remaining green onion.