Crispy Coconut Shrimp Taco Boats

• 1 lb large shrimp, peeled and deveined
• 1 cup sweetened shredded coconut
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 tbsp vegetable oil
• 4 corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced pineapple
• 2 tbsp chopped cilantro
• 2 tbsp lime juice
• Lime wedges for serving

Steps

1. 1 In a bowl, mix coconut with garlic powder, paprika, salt, and pepper.
2. 2 Set up a breading station: flour in one bowl, beaten eggs in another, and the coconut mixture in a third.
3. 3 Dredge each shrimp in flour, dip in egg, then coat with coconut mixture.
4. 4 Heat oil in a large skillet over medium heat. Fry shrimp until golden and crispy, about 2 minutes per side.
5. 5 Warm tortillas in a dry skillet, then shape into taco boats.
6. 6 Fill each taco boat with shrimp, shredded cabbage, diced pineapple, and cilantro.
7. 7 Drizzle with lime juice and serve with lime wedges.

Equipment

• Large skillet
• Tongs
• Baking sheet

Variations

• Use panko breadcrumbs mixed with coconut for a different texture.

Substitutions

• For gluten-free, use almond flour instead of all-purpose flour.

Pairings

• Pairs well with a refreshing cucumber salad or a zesty coleslaw.

Nutrition

Tips

• Ensure shrimp are dry before breading for a crispier crust.
• For a lighter option, bake the shrimp at 400°F for 8-10 minutes.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain crispiness.

Freezing: Freeze uncooked shrimp in a single layer on a baking sheet, transfer to a freezer bag. Thaw and cook as needed.

Serving Suggestions

• Serve with a side of mango salsa or avocado crema.

FAQ