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Coconut Shrimp Tacos
Created by: Howcan Team
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup vegetable oil
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 cup diced pineapple
- 1/4 cup diced red onion
Instructions
- In a shallow dish, mix together 1 cup of flour, 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 tsp of paprika.
- Dip each shrimp into the flour mixture, then into the beaten eggs, and finally into a mixture of shredded coconut and panko breadcrumbs, pressing gently to adhere. Set aside.
- In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. Add the coated shrimp and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- In a small bowl, mix together 1/4 cup of mayonnaise, 2 tbsp of lime juice, and 1/2 tsp of garlic powder to make the creamy sauce.
- In another bowl, combine 1 cup of shredded cabbage, 1/4 cup of chopped cilantro, 1/2 cup of diced pineapple, and 1/4 cup of diced red onion to make the slaw.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- To assemble the tacos, place a spoonful of the slaw on each tortilla, top with 3-4 coconut shrimp, and drizzle with the creamy sauce.
- Serve immediately and enjoy!
Coconut shrimp tacos have a rich history rooted in the fusion of Caribbean and Mexican cuisines. This delectable dish is believed to have originated in the coastal regions of Mexico, where fresh seafood and tropical flavors abound. Renowned chefs like Rick Bayless and Bobby Flay have popularized this dish, infusing it with their own unique twists. The best version of this dish can be found in beachside restaurants along the Yucatan Peninsula, where the shrimp is coated in a crispy coconut batter and paired with tangy slaw and creamy avocado. The key to perfecting this dish lies in achieving a delicate balance of sweet coconut and savory shrimp, creating a harmonious explosion of flavors with each bite. For a unique twist, some chefs also incorporate pineapple salsa or mango aioli to elevate the tropical essence of the dish. Whether enjoyed in a bustling cantina or prepared at home, coconut shrimp tacos are a delightful culinary journey that captures the essence of coastal Mexico.
30 min
4
380 calories
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