How to make it

1. For the Cabbage Slaw: Add the orange juice, lime juice, olive oil, dijon mustard, salt, and pepper to a bowl. Whisk until emulsified. Add in the red cabbage and toss it together with the dressing. Place the slaw aside in the fridge.
2. For the Mango Salsa: Add the mango, red bell pepper, red onion, jalapeño and lime juice to a bowl. Season with salt and pepper to taste. Toss to combine then set it aside in the fridge. 
3. For the Coconut Shrimp: Pat the shrimp dry with paper towels. Place the tapioca starch, eggs, and unsweetened coconut in separate shallow dishes. Season the tapioca starch and coconut with salt and pepper.
4. Dredge the shrimp in the tapioca starch. Dust off any excess starch. Dip the shrimp into the egg mixture, allowing any excess egg to drip off. Then place the shrimp into the coconut and completely coat each shrimp in coconut flakes.
5. Pour an inch of oil into a pan with high sides. Heat it to 350˚F. When the oil is hot, add the shrimp in batches. Fry until golden brown, then flip them onto the other side until golden. Remove the shrimp from the oil and place them onto a plate lined with paper towels to drain. 
6. To assemble the bowl, portion the rice into each bowl. Then add on some of the cabbage slaw, mango salsa, and shrimp. Drizzle Lee Kum Kee Sriracha Chili Sauce on top and serve with a lime wedge. Enjoy!