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Crispy Coconut Shrimp Tacos with Zesty Lime Delight

These Crispy Coconut Shrimp Tacos deliver a flavor explosion with crispy shrimp and zesty lime sauce, perfect for any dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp Main protein for the tacos, offering sweet seafood flavor; can be substituted with chicken or tofu.
  • 1 large egg Binds the coating; opt for a flax egg for vegan options.
  • ½ cup flour Helps the coating stick; all-purpose or gluten-free flour works well.
  • 1 cup panko breadcrumbs Adds an extra crunch to the shrimp; feel free to increase for more crispiness.
  • ½ cup shredded coconut Provides sweetness and texture for that delightful crunch.
For the Spicy Lime Sauce
  • ½ cup mayonnaise Base of the sauce, giving it creaminess; use vegan mayo for a dairy-free option.
  • 2 tablespoons lime juice Essential for brightness; it brings life to the spicy sauce.
  • 1 tablespoon honey Adds sweetness; substitute with agave syrup for a vegan recipe.
  • 1 tablespoon hot sauce Introduces a tangy heat to the sauce; adjust to match your spice preference.
  • 1 teaspoon chili powder Enhances the sauce with depth and warmth; increase for extra kick.
  • 1 pinch salt Crucial for amplifying flavors; tailor it to your taste.
For the Tacos
  • 8 pieces tortillas The base for your creation; choose corn or flour tortillas based on your preference.
  • 2 cups fresh vegetables Cabbage, carrots, avocado are recommended; customize with toppings like salsa or corn.
  • ½ cup fresh cilantro Offers a burst of freshness; parsley is a nice substitute for a milder option.

Equipment

  • skillet
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together mayonnaise, lime juice, honey, hot sauce, chili powder, and a pinch of salt. Blend until smooth and creamy. Set aside.
  2. Set up a coating station with three shallow bowls: flour in one, beaten egg in another, and a mixture of panko breadcrumbs and shredded coconut in the last. Dip each shrimp into the flour, then the egg, and coat with the coconut-panko mix.
  3. Heat about ½ inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Fry the coated shrimp in batches for 2-3 minutes on each side until golden brown and crispy.
  4. Warm tortillas in a dry skillet over low heat for about 30 seconds per side. To assemble, layer shredded cabbage and sliced carrots in the tortilla, followed by 2-3 pieces of shrimp. Drizzle with spicy lime sauce and top with avocado and cilantro.
  5. Serve immediately on a platter with extra lime wedges on the side. Encourage everyone to squeeze fresh lime juice on top.

Nutrition

Serving: 2tacosCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

For an extra crunch, double-coat the shrimp by dipping them twice in the panko mix; prepare the spicy lime sauce in advance for enhanced flavors.

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