Basil Lime Aioli
Crunchy Cabbage Slaw
Quick Pickled Red Onion
Quick Pickled Red Onion
  1. in a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.
Basil Lime Aioli
  1. in a small bowl, add garlic, lime zest, basil leaves, and mayonnaise.
  2. Stir to combine.
Crunchy Cabbage Slaw
  1. in a medium bowl, add cabbage, and jalapeno, and toss together to combine.
  2. In a small bowl, add the rice wine vinegar, sugar, and salt.
  3. Drizzle over slaw, toss to combine.
Coconut Shrimp
  1. In a medium bowl, add rice flour, and shredded coconut. Whisk together.
  2. Toss the shrimp in lime juice, and then toss in flour mixture to coat.
  3. Season with salt and pepper.
  4. Using a slotted spoon, remove the shrimp to a plate.
  5. In a medium cast iron skillet add olive oil to about 1/2 inch deep and heat over medium heat.
  6. Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.
To Assemble
  1. Place a mound of slaw on a plate
  2. Layer a few pickled red onions
  3. Top with shrimp
  4. Drizzle with aioli