Coconut Shrimp Tacos 🍤
Ingredients:
1/2 cup all-purpose flour
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. allspice
1/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
1 Tbsp. water
1/2 cup panko breadcrumbs
1 cup sweetened shredded coconut
12 oz. X-large shrimp
8 flour tortillas
1 cup vegetable oil
1/4 small red cabbage
1/2 cup pineapple salsa
Optional toppings: lime, avocado, cilantro, jalapeño
Detailed Steps:
Grab 4 medium bowls or shallow dishes. In the first bowl, combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper. In the second bowl, whisk together the egg and 1 Tbsp. of water. In the third bowl, add the panko and shredded coconut. Mix to combine. The last bowl will be where you place your prepared breaded coconut shrimp.
Toss the thawed shrimp in the flour, coating all sides. Do not overcrowd the bowl. You may need to work in batches. Next, dip the shrimp in the egg mix and completely cover. Lastly, press the shrimp into the panko/coconut blend, flipping over to cover all sides. Press firm so it adheres. Set the shrimp in the last bowl until all the shrimp are breaded and ready to fry.
Heat a heavy bottom skillet over medium heat. Once the skillet is hot, dry toast the tortillas on each side until browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
In the same skillet, heat the vegetable oil over medium heat. The oil should be 350 to 365℉. You can use a meat thermometer to check. Once the oil has reached the correct temperature, carefully place the coconut shrimp in the skillet for 2 minutes, until golden brown. Do not over crowd the skillet. Using tongs, gently flip the shrimp over and continue cooking for 2 more minutes.
Remove the coconut shrimp and place on paper towels to drain. Continue cooking until all the shrimp are done.
To assemble the tacos, place the shredded cabbage down the middle of the tortillas. Top with coconut shrimp, pineapple salsa, and any additional desired toppings.
Prep Time: 25 mins.
Cook Time: 15 mins.
Total Time: 40 mins.
Servings: 4
Coconut shrimp tacos are a delightful fusion of crispy shrimp and vibrant flavors. The base of this recipe is fresh, X-large shrimp breaded in a mix of panko breadcrumbs and sweetened shredded coconut, creating a crunchy exterior that complements the succulent shrimp inside. The key spices like garlic powder, paprika, cumin, allspice, salt, and pepper elevate the taste, bringing an exotic flair to your taco night. To prepare the tacos, toast your flour tortillas until they’re warm and slightly crisp—the perfect vessel for the filling. The addition of shredded red cabbage adds a nice crunch and nutritional benefit to your meal. For garnish, consider using lime wedges for squeezing over the tacos, adding a zesty burst of citrus that cuts through the richness of the coconut shrimp. Avocado slices can introduce a creamy texture and flavor, while fresh cilantro offers a fragrant herbal note. For those who enjoy heat, garnishing with jalapeño is a fantastic option. Pineapple salsa provides a sweet and tangy component that perfectly balances the richness of the coconut. You can easily make pineapple salsa by dicing fresh pineapple and mixing it with lime juice, diced red onion, cilantro, and jalapeños. This salsa not only enhances the flavor profile of the tacos but also offers a refreshing contrast. This coconut shrimp taco recipe is not only perfect for family dinners but also great for gatherings or parties, allowing your guests to assemble their tacos to their liking. With a prep time of just 25 minutes and a total time of 40 minutes, these flavorful tacos are quick to make, ensuring you won’t spend all evening in the kitchen. Enjoy these tacos as a delightful twist on traditional seafood dishes!