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Crispy Coconut Shrimp Tacos are a delightful fusion of flavors and textures, perfect for any occasion. This dish brilliantly combines the succulent taste of shrimp with the tropical crunch of coconut, all wrapped in soft corn tortillas. These tacos are not just a meal; they are an experience that transports you to a sun-soaked beach with every bite. The contrast between the crispy exterior and the tender shrimp creates an irresistible sensation, making them a favorite among seafood lovers and taco enthusiasts alike. Whether you're hosting a casual gathering, planning a family dinner, or simply looking to elevate your weeknight meal, these tacos offer a unique twist on traditional seafood dishes that is sure to impress.

Crispy Coconut Shrimp Tacos

Discover the mouthwatering delight of Crispy Coconut Shrimp Tacos, perfect for any occasion. This recipe brings together succulent shrimp coated in crunchy coconut and panko, all wrapped in soft tortillas. With fresh toppings like creamy avocado and zesty lime, every bite transports you to a sunny beach. Simple to make and bursting with flavor, these tacos are ideal for family dinners or gatherings, promising to impress your guests with their unique twist on seafood. Enjoy this tropical taste sensation!
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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 (choose between sweetened or unsweetened based on your preference)

1 cup panko breadcrumbs

1 tsp paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tsp lime zest

Vegetable oil (for frying)

8 small corn tortillas

1 cup red cabbage, finely sliced

1 avocado, sliced

Fresh cilantro leaves (for garnish)

Lime wedges (for serving)

Optional: Spicy mayo or your favorite dipping sauce

Instructions
 

Prepare the Shrimp: Rinse the shrimp thoroughly under cold water and pat them dry with paper towels. In a mixing bowl, season the shrimp with paprika, garlic powder, salt, black pepper, and lime zest. Toss to ensure an even coating of the seasoning and set the shrimp aside for a few minutes to absorb the flavors.

    Set Up Breading Stations: Arrange three shallow bowls for a smooth breading process. In the first bowl, add the all-purpose flour. In the second bowl, pour in the beaten eggs. For the third bowl, combine the shredded coconut and panko breadcrumbs, mixing them well to ensure even distribution.

      Bread the Shrimp: Take one shrimp at a time and dip it into the flour, making sure to shake off any excess. Next, submerge it in the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp with the coconut-panko mixture, pressing gently to ensure the coating adheres well. Set the breaded shrimp aside on a plate and repeat this process until all shrimp are coated.

        Heat the Oil: In a large skillet, pour in enough vegetable oil to achieve about a 1/2 inch depth. Heat the oil over medium-high heat. To check for readiness, drop a small amount of the coconut-panko mixture into the oil; if it sizzles vigorously, the oil is hot enough for frying.

          Fry the Shrimp: Carefully lower the breaded shrimp into the hot oil in small batches to prevent overcrowding, which can lower the oil temperature. Fry the shrimp for approximately 2-3 minutes per side, or until they turn a beautiful golden brown and become crispy. Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels to absorb excess oil.

            Warm the Tortillas: While the shrimp are frying, place the corn tortillas in a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they're soft and pliable.

              Assemble the Tacos: To create the tacos, lay a few crispy coconut shrimp on each tortilla. Top with a generous handful of finely sliced red cabbage and add slices of creamy avocado. Sprinkle fresh cilantro leaves over the top and finish with a squeeze of lime juice for a zesty kick.

                Serve: If desired, drizzle spicy mayo or your preferred dipping sauce over the assembled tacos. Serve with extra lime wedges on the side for those who want an additional burst of citrus flavor.

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