Crispy Coconut Shrimp Tacos

Imagine sinking your teeth into a taco bursting with flavor—a crispy exterior giving way to tender shrimp, all harmoniously paired with a vibrant and refreshing mango salsa. This is precisely what you can expect from our Crispy Coconut Shrimp Tacos with Mango Salsa. This delightful recipe combines the tropical essence of coconut with the sweetness of fresh mango, making it an ideal dish for summer gatherings or even a cozy weeknight dinner.

Dive into the flavors of summer with these Crispy Coconut Shrimp Tacos topped with a fresh Mango Salsa. This easy-to-make recipe features crunchy shrimp coated in a delightful blend of coconut and panko, perfectly complemented by a zesty and sweet salsa made from ripe mango, red onion, and jalapeño. Perfect for gatherings or weeknight dinners, this dish promises a tropical escape with every bite. Impress your family and friends with this vibrant, delicious meal that's as visually stunning as it is tasty!

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Ingredients

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 cup sweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Salt, to taste

For the Tacos:

8 small corn tortillas

Lime wedges, for serving

Avocado slices (optional)

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Instructions

Prepare the Shrimp:

- In a bowl, combine the garlic powder, paprika, salt, and black pepper. Toss the shrimp in the seasoning mixture until well coated.

- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.

Bread the Shrimp:

- Dip each shrimp first in the flour, shaking off the excess.

- Next, dip it in the beaten eggs, allowing any excess to drip off.

- Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure it adheres well. Repeat with all shrimp.

Fry the Shrimp:

- In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat.

- Once the oil is hot, carefully place the breaded shrimp in the skillet in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and cooked through.

- Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.

Prepare the Mango Salsa:

- In a medium bowl, combine the diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix gently and adjust seasoning as needed. Set aside.

Assemble the Tacos:

- To warm the corn tortillas, heat them in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.

- Place a few crispy coconut shrimp on each tortilla, top with the fresh mango salsa, and add avocado slices if desired.

Serve:

- Serve the tacos with lime wedges on the side for an extra burst of flavor. Enjoy your delicious, tropical-inspired meal!

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Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4