• In a medium pot, combine rice, 11⁄4 cups water (21⁄4 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.

• 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 1⁄2 tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews; toss to combine.

• To bowl with remaining pineapple juice, stir in jam, a squeeze of lime juice, and Sriracha to taste. Set aside. • Heat a large, preferably nonstick, pan over medium heat. Add coconut and 1⁄2 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.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season with salt. • In a large bowl, combine tempura batter mix, half the toasted coconut, 1⁄2 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 1⁄4-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.

• 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 a paper-towel-lined plate. Immediately season with salt and pepper.

• 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 and slaw between plates; top rice with shrimp. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping) and serve. Shrimp are fully cooked when internal temperature reaches 145º.