Sweet Chili Shrimp with Coconut Rice & Thai Coleslaw

This delicious and exotic dinner kit features shrimp fried to a perfect golden brown then tossed in a sweet and slightly spicy chili-mayonnaise sauce. The fried shrimp are served over a bed of coconut rice and an Asian coleslaw tossed in our bright Thai vinaigrette. A garnish of crushed peanuts and bright Asian herbs adds a tasty pop of color and texture to the dish.

Allergens: Tree Nuts, Eggs, Shellfish, Soy, Peanuts (Optional)

Ingredients: Shrimp, coconut rice (basmati rice, vegetable stock, coconut milk, soy lecithin), sweet chili mayonnaise (mayonnaise, honey, rice wine vinegar, sriracha, pickled red chili, garlic, water, sugar, vinegar), cabbage slaw, Thai vinaigrette (lime, salt, water, cane sugar, pickled red chili, lime juice), peanuts, egg whites, cornstarch, Asian herbs (cilantro, mint, basil)

Supplies to gather

  • Nonstick saute pan (10 inches or larger)
  • Three mixing bowls
  • Kitchen tongs
  • Microwave-safe bowl
  • Two plates
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Pick the Asian herbs from the stems, and add them into a mixing bowl with the cabbage slaw. Season with salt and pepper, and gently mix together with the Thai vinaigrette (omit for wheat allergies).

Pour the egg whites into a separate mixing bowl, and use a fork to whisk into a froth. Next, add the cornstarch into the bowl with the egg whites, and mix together until combined into a smooth batter. Lightly season with salt and pepper.

Drain any excess liquid from the package of shrimp, place the shrimp on a plate, and pat dry with paper towels. Add the shrimp into the bowl with the cornstarch and egg whites, and gently toss together to evenly coat. Set aside.

Step 2

Place a nonstick saute pan onto the stovetop, add a ½ cup of cooking oil (or enough oil to cover the bottom of the pan in a ½ inch-thick layer), and set the heat to medium.

When the oil is hot*, carefully place the battered shrimp into the pan in a circular arrangement. Do not crowd the pan; work in batches if necessary. Be careful for any oil splatter. Cook for 2 min, or until the batter on the shrimp puffs up and turns golden brown.

Next, use tongs to turn over the shrimp, and cook for 1 additional min. Then carefully transfer the shrimp from the pan to a plate lined with paper towels, and immediately season with salt and pepper.

*Chef’s tip: place the tip of a chopstick or a wooden spoon into the pan to test if the oil is ready for frying. Small bubbles will appear around the tip when the oil is hot enough.

Step 3

Meanwhile, place the coconut rice into a microwave-safe bowl. Cover the bowl with a damp paper towel, and microwave for 1 min. Then stir, and microwave for 1 additional min.

After a quick rest on the paper towels, place the pan-fried shrimp into a clean mixing bowl with the sweet chili sauce, and gently toss to evenly coat.

Let’s plate: spoon the coconut rice onto a plate. Spoon the Thai coleslaw alongside the coconut rice, and place the sweet chili shrimp over the coconut rice and Thai coleslaw. Garnish the Thai coleslaw with the crushed peanuts (omit for peanut allergies).

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.