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If you’re looking for a dish that transports you straight to a sun-soaked beach, look no further than Tropical Paradise Coconut Shrimp Tacos. These vibrant tacos are a delightful fusion of flavors and textures, making them an irresistible choice for seafood lovers and casual diners alike. The combination of succulent shrimp, crispy coconut coating, and fresh toppings creates a culinary experience that tantalizes the taste buds while evoking the laid-back vibe of tropical locales.

Coconut Shrimp Tacos

Transport yourself to a sun-soaked beach with Tropical Paradise Coconut Shrimp Tacos! This delightful dish combines succulent shrimp with a crispy coconut coating, vibrant slaw, and zesty lime for an explosion of flavor. Perfect for seafood lovers, these tacos are versatile enough for any occasion, from summer cookouts to cozy dinners. Discover how to create this culinary masterpiece that brings the tastes of the tropics right to your plate and enjoy a bite of paradise today!
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Ingredients
  

For the Coconut Shrimp:

1 pound large shrimp, peeled and deveined

1 cup sweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying (coconut or vegetable oil)

For the Slaw:

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1 cup carrots, grated

1/4 cup fresh cilantro, chopped

1/4 cup lime juice

1 tablespoon honey

Salt and pepper to taste

For the Tacos:

8 small corn tortillas

Lime wedges for serving

Extra cilantro for garnish

Instructions
 

Prepare the Slaw:

    - In a large bowl, combine the green cabbage, red cabbage, carrots, and cilantro.

      - In a small bowl, whisk together the lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside to marinate.

        Prepare the Coconut Shrimp:

          - In three separate shallow bowls, place the flour seasoned with garlic powder, paprika, salt, and pepper in one; the beaten eggs in another; and a mixture of shredded coconut and panko breadcrumbs in the third.

            - Dip each shrimp first into the flour, shaking off excess, then into the egg wash, and finally coat with the coconut and panko mixture. Press the mixture onto the shrimp to ensure an even coating.

              Fry the Shrimp:

                - In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering.

                  - Carefully place the shrimp in the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

                    Assemble the Tacos:

                      - Heat the corn tortillas on a dry skillet over medium heat until slightly charred and warm, about 30 seconds per side.

                        - To assemble each taco, place a few pieces of the fried coconut shrimp on a tortilla, top with a generous scoop of slaw, and garnish with extra cilantro. Serve with lime wedges on the side.

                          Serve & Enjoy:

                            - Squeeze fresh lime juice over the tacos and enjoy your delicious Coconut Shrimp Tacos!

                              Prep Time, Total Time, Servings: 30 mins | 45 mins | 4 servings