Coconut Tempura Shrimp Roll

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 2



  • ½ lb large shrimp, peeled and deveined
  • ½ cup + 2 tbsp LC Tempura Batter Mix
  • ⅓ cup + 2 tbsp ice cold water
  • 1 egg, beaten
  • 1 cup shredded coconut
  • 2 cup coconut oil, for frying

Pickled Veggies:

  • 1 red bell pepper, matchsticks
  • 2 small carrot, matchsticks
  • 1 cup shredded purple cabbage
  • ½ cup rice vinegar
  • ½ cup white vinegar
  • 1 cup water
  • 1 tsp salt
  • 1 tsp LC White Sugar Sweeter, Erythritol

Sandwich Fillings:

  • 6-8 green leaf lettuce leaves
  • 2 stalks green onion, sliced
  • ¼ cup cilantro leaves
  • 2 LC Soft Baked Sub Rolls
  • 1 tbsp butter, melted

Sweet Chili Sauce:


  1. Start by pickling the veggies. Fill a heat safe jar with the red bell pepper, carrot, and purple cabbage. Combine the rice vinegar, white vinegar, water, salt, and erythritol in a small saucepan, and heat until just boiled. Carefully pour over veggies. Let cool to room temp and refrigerate until use.
  2. Combine all of the sauce ingredients together in a small saucepan, and simmer over low heat for 10 minutes.
  3. While the sauce simmers, prepare the tempura batter by using a whisk to combine the batter mix, water, and egg. Stir until smooth. Cover and refrigerate for 10 minutes.
  4. Spread coconut shreds out on a plate for rolling the shrimp in.
  5. Heat coconut oil up in a deep pan over med/med-high heat, or until temp reaches 350F.
  6. To fry the shrimp, start by dunking the shrimp into the tempura batter, then press them in the coconut shreds. Fry a few shrimps at a time without overcrowding the pan. Once golden brown, let drain on a paper towel lined plate.
  7. Brush the melted butter over the top of the sub rolls and heat them briefly in a toaster oven or in the oven at 350F for 3-5 minutes.
  8. Cut open and spread the Sweet Chili Sauce on both halves. Layer in the vegetable fillings, and top with the tempura coconut shrimp. Serve immediately and enjoy!

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