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Crispy Coconut Shrimp Tacos are a delightful fusion of flavors and textures, combining the sweetness of coconut with the savory crunch of perfectly fried shrimp. This recipe not only provides a satisfying meal but also transports you to a tropical paradise with each bite. Originating from coastal regions where seafood and tropical fruits are abundant, coconut shrimp tacos have gained popularity for their ability to offer an exciting twist on traditional taco fare. Their unique combination of flavors makes them an ideal dish for both casual dinners and festive gatherings.

Crispy Coconut Shrimp Tacos

Transport your taste buds to a tropical paradise with Crispy Coconut Shrimp Tacos! This recipe perfectly blends the sweetness of coconut and the savory crunch of fried shrimp, making it a hit for both casual dinners and festive gatherings. Learn the step-by-step process for preparing and assembling these mouthwatering tacos, along with tips for frying and the best toppings. Impress your family and friends with this flavorful, easy-to-make dish that brings a little sunshine to your table.
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

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

1 cup panko breadcrumbs

1 tsp paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 tsp lime zest

Vegetable oil (for frying)

8 small corn tortillas

1 cup red cabbage, thinly sliced

1 avocado, sliced

Fresh cilantro leaves (for garnish)

Lime wedges (for serving)

Optional: Spicy mayo or your favorite sauce

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season with paprika, garlic powder, salt, pepper, and lime zest. Set aside.

    Set Up Breading Stations: In one shallow bowl, place the flour. In a second bowl, pour the beaten eggs. In a third bowl, combine shredded coconut and panko breadcrumbs.

      Bread the Shrimp: Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to ensure the coating sticks. Repeat for all shrimp.

        Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop in a small bit of the coconut-panko mixture; if it sizzles, the oil is ready.

          Fry the Shrimp: Carefully place breaded shrimp in the hot oil in batches to avoid crowding the pan. Fry the shrimp for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil.

            Warm the Tortillas: While the shrimp are frying, heat the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.

              Assemble the Tacos: To assemble, place a few pieces of crispy coconut shrimp on each tortilla. Top with thinly sliced red cabbage and avocado. Garnish with fresh cilantro leaves and a squeeze of lime juice.

                Serve: Drizzle with spicy mayo or your sauce of choice if desired and serve with additional lime wedges on the side.

                  Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings