Coconut Shrimp Tacos

I’ve been sitting here, faced with these photos of mouthwatering crispy coconut shrimp, and I find myself lost for words. So I’ve decided I’m not going to try and find them.

In short, this recipe will rock your body. Because guys, it’s fried shrimp with sweet mango salsa and creamy lime sauce, wrapped up in a warmed soft tortilla. There’s really not much else I need to go on about.

So I’ll leave it there, and let you just enjoy your crazy delicious tacos in silence.

Erin

Coconut Shrimp Tacos

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Ingredients

Coconut Shrimp

1lb 16-20 count frozen shrimp (thawed, peeled and tails left on.)
1/3 cup corn starch
1 egg
1 tablespoon water
1 cup desiccated unsweetened coconut
1/2 cup panko breadcrumbs
1/2 teaspoon salt
canola oil (for frying)
2 cups shredded purple cabbage (pre-made bagged coleslaw also works well)
6-8 Small corn or wheat tortilla shells

Mango Salsa

1 Large or 2 Small mangoes (peeled and chopped)
2 tablespoons minced white onion
2 tablespoons chopped parsley or cilantro
1/4 teaspoon salt
juice of 1 lime
1 Small jalapeño (minced. Optional)

Creamy Lime Sauce

1/2 cup mayonnaise
Zest and Juice of 1 lime
water

Directions

1.	Set up a shrimp breading station with three bowls. To the first bowl, add cornstarch. In the second bowl, whisk together egg and water. In the third bowl, combine coconut, breadcrumbs and salt.
2.	Working in batches of 2 or 3, add shrimp to cornstarch bowl. Holding the tail end, coat shrimp on all sides and knock off any excess. Transfer to egg bowl, flipping shrimp to ensure the entire surface is wet. Transfer to coconut bowl, press down firmly on each side to ensure coating sticks well. Pile on additional coating and press down. Transfer to a large plate in one layer.
3.	In a medium sized frying pan, add canola oil to a depth of about 1/8". Heat over medium high until the surface starts to shimmer.
4.	In batches of 5 or 6, holding the tail end, gently glide shrimp into hot oil. Fry for 60-90 seconds, until breading becomes golden brown and flip with tongs, frying for another 60-90 seconds. Transfer shrimp to a paper towel lined plate or tray in one layer.
5.	Make the Mango Salsa in a separate small bowl by combining all ingredients . Whisk together Creamy Lime sauce is separate small bowl, adding water 1 tsp at a time, until the consistency is pourable, but still thick.
6.	Build tacos with shredded cabbage, 2-3 shrimp (remove the tail first), mango salsa and a drizzle of creamy lime sauce. Top with additional cilantro or parsley, if desired.

Coconut Shrimp Tacos

Coconut Shrimp Tacos