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Coconut Shrimp Tacos

Coconut Shrimp Tacos Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined (tails removed)
  • 1 cup unsweetened shredded coconut
  • ¾ cup panko breadcrumbs
  • ¼ cup all-purpose flour
  • 2 large eggs, beaten
  • Vegetable or coconut oil, for frying
  • 3 cups shredded green cabbage
  • ¼ cup chopped fresh cilantro
  • 2 tbsp fresh lime juice, plus extra wedges
  • ¼ tsp fine sea salt, plus more for the shrimp
  • ¼ cup mayonnaise
  • 1 tbsp sriracha
  • 8 small flour or corn tortillas

Method
 

  1. Toss cabbage with cilantro, lime juice, and ¼ tsp salt. Set aside to soften.
  2. Place flour, beaten eggs, and a coconut-panko mixture in three separate shallow bowls.
  3. Pat shrimp dry, season with salt, then dredge in flour, dip in egg, and press firmly into the coconut mixture.
  4. Fry in ½ inch of oil over medium-high heat until golden and cooked through, about 2 minutes per side. Drain and salt.
  5. Whisk mayo and sriracha together. Warm tortillas, fill with slaw and shrimp, drizzle spicy mayo, and serve with lime wedges.

Notes

The ratio of coconut to panko gives the best crunch without tasting too sweet or greasy. If you use sweetened coconut by accident, the crust will brown faster, so lower the heat a little and watch closely.