Coconut Shrimp Tacos

If you're searching for a dish that captures the essence of a tropical vacation while delighting your taste buds, look no further than Tropical Coconut Shrimp Tacos. This vibrant recipe combines succulent shrimp, a crunchy coconut coating, and fresh, zesty mango salsa, all wrapped in soft tortillas. The appeal of these tacos goes beyond their mouthwatering flavors; they are a celebration of the warmth of the tropics, making them perfect for summer gatherings or a cozy weeknight dinner.

Indulge in the vibrant flavors of Tropical Coconut Shrimp Tacos, a dish that transports you straight to a sun-soaked paradise. This delightful recipe features crispy coconut-coated shrimp paired with zesty mango salsa and finished with smoky chipotle cream, all wrapped in soft tortillas. Perfect for summer gatherings or cozy dinners, these tacos are not only delicious but also versatile. Discover how to craft this tropical experience at home and elevate your mealtime with fresh ingredients and bold flavors.

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Ingredients

For the Coconut Shrimp:

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (unsweetened)

1/2 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 oil or vegetable oil)

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt to taste

For the Chipotle Cream:

1/2 cup sour cream or Greek yogurt

1-2 tablespoons chipotle in adobo sauce, finely chopped (adjust to spice preference)

1 tablespoon lime juice

Salt to taste

For Assembly:

8 small corn or flour tortillas

Shredded cabbage or lettuce

Lime wedges for garnish

Instructions

Prepare the Shrimp:

- In a bowl, mix together flour, garlic powder, paprika, salt, and pepper.

- In another bowl, place the beaten eggs.

- In a third bowl, combine shredded coconut and panko breadcrumbs.

- Dip each shrimp first in the flour mixture, shaking off excess, then into the egg, and finally coat with the coconut-panko mixture. Ensure they are well coated.

Fry the Shrimp:

- Heat oil in a large skillet over medium-high heat (about 1/2 inch deep). To test if oil is ready, drop a breadcrumb into the oil; if it sizzles, you’re good to go.

- Fry the shrimp in batches for about 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.

Make the Mango Salsa:

- In a mixing bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently and set aside.

Prepare the Chipotle Cream:

- In a small bowl, mix together sour cream (or Greek yogurt), chipotle in adobo, lime juice, and salt. Adjust seasoning and spice level to taste.

Assemble the Tacos:

- Warm the tortillas in a separate pan or microwave.

- Place a layer of shredded cabbage on each tortilla followed by 3-4 pieces of coconut shrimp.

- Top generously with mango salsa and drizzle with chipotle cream.

- Serve with lime wedges on the side.

Enjoy!

- Serve immediately and enjoy the tropical flavors of your Coconut Shrimp Tacos!

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