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Nothing quite captures the essence of summer like tropical flavors, and few dishes can transport your taste buds to a sun-soaked beach as effectively as Tropical Coconut Shrimp Tacos. This delightful recipe is a harmonious blend of sweetness, spice, and crunchy texture, making it a standout choice for summer gatherings, casual meals, or even special occasions. Whether you're hosting a backyard barbecue, enjoying a laid-back weekend brunch, or celebrating a festive event, these tacos promise to be a hit with family and friends.

Coconut Shrimp Tacos

Escape to a tropical paradise with these Tropical Coconut Shrimp Tacos! This delicious recipe combines crispy shrimp coated in sweet coconut and panko breadcrumbs, paired with fresh toppings like vibrant red cabbage and zesty cilantro. Perfect for summer gatherings or a casual brunch, these tacos offer a delightful crunch and flavor that will impress family and friends. Discover how easy it is to create this tropical delight and elevate your dining experience!
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Ingredients
  

For the Coconut Shrimp:

1 pound large shrimp, peeled and deveined

1 cup shredded sweetened coconut

1/2 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

Oil for frying (coconut oil or vegetable oil)

For the Taco Assembly:

8 small corn or flour tortillas

1 cup shredded red cabbage

1 avocado, sliced

1/2 cup fresh cilantro, chopped

Lime wedges for serving

For the Spicy Lime Sauce:

1/2 cup mayonnaise

1 tablespoon lime juice

1 teaspoon Sriracha (or to taste)

Salt and pepper to taste

Instructions
 

Prepare the Shrimp: In a large bowl, season the peeled shrimp with salt, pepper, paprika, and garlic powder. Toss to coat evenly.

    Set Up the Breading Station: In three separate shallow bowls, set up your breading station. Place the flour in the first bowl, beat the eggs in the second bowl, and mix the shredded coconut and panko breadcrumbs in the third bowl.

      Bread the Shrimp: Dredge each shrimp in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the shrimp with the coconut-panko mixture, pressing it on gently to adhere. Repeat for all the shrimp.

        Fry the Shrimp: In a large skillet, heat oil over medium-high heat (about 350°F or 175°C). Once hot, carefully add the shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and cooked through. Remove the shrimp from the pan and place them on a paper towel-lined plate to drain excess oil.

          Make the Spicy Lime Sauce: In a small bowl, mix together mayonnaise, lime juice, Sriracha, salt, and pepper. Adjust to taste, adding more lime or Sriracha if desired.

            Assemble the Tacos: Warm the tortillas in a dry pan over medium heat for about 30 seconds on each side or until pliable. To each tortilla, add a handful of shredded red cabbage, a few coconut shrimp, slices of avocado, and a sprinkle of fresh cilantro. Drizzle with spicy lime sauce and a squeeze of lime juice.

              Serve: Enjoy your Tropical Coconut Shrimp Tacos immediately, with extra lime wedges on the side!

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