Coconut Shrimp Tacos
Coconut Shrimp Tacos are a delicious and flavorful dish from the Mariana Islands cuisine. The combination of crispy coconut shrimp and fresh, tangy toppings makes for a perfect meal that's easy to prepare.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Instructions
- In a shallow dish, mix together the shredded coconut and panko breadcrumbs.
- In another shallow dish, place the flour. In a third dish, beat the eggs with salt and pepper.
- Dredge each shrimp in the flour, then dip in the beaten eggs, and finally coat with the coconut mixture.
- Heat oil in a large skillet over medium heat. Cook the shrimp for 2-3 minutes per side, until golden brown and crispy.
- Warm the tortillas in a separate skillet or in the microwave.
- Assemble the tacos by placing shredded lettuce, diced tomatoes, red onion, and coconut shrimp on each tortilla. Garnish with chopped cilantro and serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large skillet Shallow dishes for coating Knife Cutting board
Tools
Tongs Spatula
Serving suggestions
Serve the Coconut Shrimp Tacos with a side of rice and a refreshing tropical fruit salsa.
Tips & tricks
For extra crunch, you can double coat the shrimp by dipping them in the egg and coconut mixture twice before frying.
Cost
$20