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Imagine biting into a crispy, golden shrimp taco that transports you to a tropical paradise with every mouthful. Crispy Coconut Shrimp Tacos with Pineapple Salsa are more than just a meal; they are an experience that combines the delightful crunch of coconut-breaded shrimp with the refreshing zing of pineapple salsa. This dish is a vibrant celebration of flavors and textures that reflect the essence of summer and coastal living.

Crispy Coconut Shrimp Tacos

Experience the taste of summer with these Crispy Coconut Shrimp Tacos topped with refreshing Pineapple Salsa. Each bite combines the crunchy goodness of coconut-breaded shrimp with the sweet and tangy flavors of fresh pineapple, jalapeño, and cilantro. Perfect for any occasion, these tacos are not only delicious but also nutritious, packed with protein and vibrant ingredients. Delight your taste buds and impress your guests with this tropical twist on a classic favorite.
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Ingredients
  

For the Coconut Shrimp:

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded unsweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil, for frying

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/4 cup red onion, finely chopped

1/4 cup red bell pepper, finely chopped

1 jalapeño, seeded and minced (optional for heat)

Juice of 1 lime

2 tablespoons cilantro, chopped

Salt to taste

For Assembly:

8 small corn or flour tortillas

1 cup shredded cabbage (green or purple)

Lime wedges, for serving

Extra cilantro, for garnish

Instructions
 

Prepare the Pineapple Salsa:

    - In a medium bowl, combine diced pineapple, red onion, red bell pepper, jalapeño (if using), lime juice, and cilantro. Season with salt to taste. Mix well and let it sit for at least 15 minutes to allow flavors to combine.

      Prepare the Coconut Shrimp:

        - Set up a breading station with three shallow dishes: one with flour (seasoned with garlic powder, paprika, salt, and pepper), one with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.

          - Dip each shrimp into the flour, shaking off the excess. Then, dip into the egg, allowing any excess to drip off, and finally coat thoroughly with the coconut and panko mixture. Set aside on a plate.

            Fry the Shrimp:

              - In a large skillet or frying pan, heat about 1/2-inch vegetable oil over medium heat. Drop in a few breadcrumbs to test; if they sizzle, the oil is ready.

                - Fry the shrimp in batches (avoid overcrowding) for about 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on a plate lined with paper towels. Sprinkle lightly with salt while hot.

                  Warm the Tortillas:

                    - In a dry skillet or directly over an open flame, warm the tortillas for about 30 seconds on each side until they are soft and pliable.

                      Assemble the Tacos:

                        - For each taco, place a small handful of shredded cabbage on the tortilla, followed by 2-3 crispy coconut shrimp, and top generously with pineapple salsa. Add a squeeze of lime juice and garnish with extra cilantro if desired.

                          Serve:

                            - Serve the tacos immediately with lime wedges on the side for extra zest!

                              Prep Time, Total Time, Servings:

                                20 minutes | 30 minutes | 4 servings