Coconut Shrimp Tacos

In recent years, tropical-inspired dishes have surged in popularity, capturing the hearts and taste buds of food lovers around the globe. The vibrant colors, bold flavors, and refreshing ingredients found in these dishes evoke a sense of paradise, making them perfect for summer gatherings, beach parties, or simply a delightful weeknight dinner. Among the standout recipes that embody the essence of tropical cuisine are Tropical Coconut Shrimp Tacos. These tacos are not only visually appealing with their vibrant toppings and textures, but they also deliver a perfect balance of flavors that is sure to impress anyone at your dining table.

Dive into a tropical paradise with these delicious Coconut Shrimp Tacos! Perfectly crispy coconut shrimp are nestled in warm tortillas and topped with a refreshing cilantro lime slaw, creating a delightful balance of flavors and textures. Brighten your summer gatherings or weeknight dinners with this vibrant dish that’s not only visually appealing but also packed with lean protein and essential nutrients. Assemble, serve, and savor the taste of the tropics!

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Ingredients

For the Coconut Shrimp:

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened, per preference)

1 cup Panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Oil, for frying (vegetable or coconut oil)

For the Cilantro Lime Slaw:

2 cups shredded cabbage (green or a mix of red and green)

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon honey (optional)

Salt, to taste

For Serving:

8 small corn or flour tortillas

Lime wedges

Avocado slices

Hot sauce (optional)

Instructions

Prepare the Coconut Shrimp:

- Set up a breading station with three bowls. In the first bowl, mix the flour with garlic powder, paprika, salt, and pepper. In the second bowl, whisk the eggs. In the third bowl, combine the shredded coconut and Panko breadcrumbs.

- Dip each shrimp first in the flour mixture, shaking off any excess. Then, dip into the egg, allowing the excess to drip off, and finally coat with the coconut-Panko mixture, pressing gently to adhere. Place the breaded shrimp on a sheet pan.

Fry the Shrimp:

- In a large skillet, heat enough oil to cover the bottom of the pan over medium-high heat. Once hot, carefully add the breaded shrimp in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain.

Make the Cilantro Lime Slaw:

- While the shrimp are frying, prepare the slaw. In a large bowl, combine the shredded cabbage, cilantro, mayonnaise, lime juice, and honey (if using). Season with salt to taste and toss until well combined.

Warm the Tortillas:

- Heat a skillet over medium heat and lightly toast the tortillas for about 30 seconds on each side until warm and pliable.

Assemble the Tacos:

- Place a generous amount of the cilantro lime slaw on each tortilla, followed by a few pieces of crispy coconut shrimp. Add avocado slices and a squeeze of lime juice. Drizzle with hot sauce if desired.

Serve:

- Serve immediately with extra lime wedges and enjoy your delicious tropical coconut shrimp tacos!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings