in a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.
Basil Lime Aioli
in a small bowl, add garlic, lime zest, basil leaves, and mayonnaise.
Stir to combine.
Crunchy Cabbage Slaw
in a medium bowl, add cabbage, and jalapeno, and toss together to combine.
In a small bowl, add the rice wine vinegar, sugar, and salt.
Drizzle over slaw, toss to combine.
Coconut Shrimp
In a medium bowl, add rice flour, and shredded coconut. Whisk together.
Toss the shrimp in lime juice, and then toss in flour mixture to coat.
Season with salt and pepper.
Using a slotted spoon, remove the shrimp to a plate.
In a medium cast iron skillet add olive oil to about 1/2 inch deep and heat over medium heat.
Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.
To Assemble
Place a mound of slaw on a plate
Layer a few pickled red onions
Top with shrimp
Drizzle with aioli
Recipe Notes
This can be made keto by leaving out the pickled onion, or trying a sugar substitute for pickling. One might even consider it keto with the minimal amount of sugar left in the onions.