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If you're looking to transport your taste buds to a tropical paradise, look no further than crispy coconut shrimp tacos. This dish combines the crunch of perfectly fried shrimp coated in sweet, toasty coconut with the fresh, vibrant flavors that tacos are known for. The allure of coconut shrimp tacos lies not just in their exquisite taste but also in their ability to bring a touch of the beach to your dining table, making them perfect for a casual get-together or a fun weeknight dinner.

Crispy Coconut Shrimp Tacos

Dive into a tropical culinary adventure with crispy coconut shrimp tacos! This unique dish combines the crunch of golden, coconut-coated shrimp with fresh, vibrant toppings like mango salsa and shredded cabbage. Ideal for casual dinners or gatherings, these tacos are a blend of flavors that transport you straight to a beach paradise. Follow this easy recipe to enjoy a delightful meal that’s as visually appealing as it is delicious. Perfect for impressing your friends and family!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened, based on preference)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional for heat)

8 small corn or flour tortillas

1 cup cabbage, shredded

1/2 cup mango salsa (store-bought or homemade)

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Oil, for frying

Instructions
 

Prepare the Breading Station: Set up three shallow bowls. In the first bowl, add the all-purpose flour mixed with garlic powder, paprika, salt, black pepper, and cayenne pepper. In the second bowl, beat the eggs. In the third bowl, combine the shredded coconut and panko breadcrumbs.

    Bread the Shrimp: Dip each shrimp first into the flour mixture, shaking off excess. Next, dip it into the beaten eggs, ensuring it’s well-coated. Finally, roll the shrimp in the coconut-panko mixture, pressing lightly to adhere.

      Heat Oil: In a large skillet, heat about 1/2 inch of oil over medium heat until shimmering. To test if the oil is ready, drop a small piece of the breading into the oil; if it sizzles, it’s good to go.

        Fry the Shrimp: Carefully add the coated shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Remove them from the oil and place on a paper towel-lined plate to drain excess oil.

          Warm the Tortillas: While the shrimp is frying, warm the tortillas in a dry skillet over low heat for about 30 seconds on each side, or you can keep them in a clean kitchen towel to steam.

            Assemble the Tacos: For each taco, place some shredded cabbage on the warm tortilla, top with 2-3 crispy shrimp, add a generous spoonful of mango salsa, and sprinkle with fresh cilantro.

              Serve: Serve the tacos immediately with lime wedges on the side for squeezing. Enjoy your delicious crispy coconut shrimp tacos!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)