I usually do not go for dessert with chopped coconut, but i can Never Resist the coconut shrimp. This budget-friendly recipe leads the next level and converts them to the most delicious coconut shrimp so far. With the touch of the islands from the coconut, all -spise and pineapple salsa, there is a new tech on the classic shrimp taco. I added a red cabbage for extra colors and crunching, but free to customize Jalopios, Avocado or whatever your heart you want. Have fun in the kitchen; This recipe may probably make coconut lover from you!
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Simple recipe for coconut shrimp taco
This homemade coconut shrimp taco needs to be seriously tried and it is easier to do honestly than your thoughts. I am using a crisp coconut-panco breading, juicy shrimp and our Easy pineapple salsa Fresh, funny and completely irreversible with a sweet and tasty bite. I have also included easy swaps and fun changes below (Hello, Air Fryer option!) So you can make them yourself. Believe me, once that golden coconut crisp warm tortilla and bright, chilli salsa tasted that you are like a figure!
Fresh shrimp fish is a treat, but this is not always a budget-friendly option. I would love to use frozen X-Large prawns and they would like to melt themselves. It is usually more affordable, and once they are cooked in gold and crisp, they are very delicious. If you score a large scale on the fresh shrimp, definitely go for it, but the frozen is usually the best bump for your goat!
Coconut shrimp fish recipe
These simple coconut shrimp tacos recipes have crisp coconut-panco prawns, sweet and spicy pineapple salsa and fresh toppings. Simple variations include!
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- ½ Cup All intentions flour (60 g)* ($ 0.16)
- ¼ Tsp Garlic powder ($ 0.01)
- ¼ Tsp Paparica ($ 0.02)
- ¼ Tsp Cumin ($ 0.02)
- ¼ Tsp Allspice ($ 0.11)
- ¼ Tsp Salt ($ 0.01)
- ¼ Tsp Fresh crack black pepper ($ 0.04)
- 1 Eggs, beating* ($ 0.50)
- 1 Tbsp Water ($ 0.00)
- ½ Cup Panko breadcrumbs (30 g) ($ 0.23)
- 1 Cup Sweet -cut coconut (57g) ($ 0.46)
- 12 The burden. X-Large shrimp fish (19-22 per bag), melted ** ($ 5.68)
- 8 Flour tortilla (taco size) ($ 0.85)
- 1 Cup Vegetable oil (8 oz) *** ($ 0.64)
- ¼ Small red cabbage, cut into pieces (150 g) ($ 0.29)
- ½ Cup Pineapple salsa (4 oz) ($ 0.96)
- Optional Topping: Lime, Avocado, Cilantro, Jalepano
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Take 4 medium bowls or shallow dishes. In the first bowl, combine flour, garlic powder, paprika, cumin, allpis, salt and pepper. In the second bowl, combine the eggs and 1 tbsp water. In the third bowl, add the panco and sliced coconut. Mix to combine. The last bowl where the bread you create is where the coconut shrimp is placed.
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Toss the melt to the melon of the flour, coating on all sides. Don't rush the bowl. You may need to work in the batch. Next, dip the shrimp in the egg mix and cover completely. Finally, press the shrimp in the panco/coconut mixture to cover all the sides. The press complies as a firm. Set the shrimp in the last bowl until all the shrimp bread and fry are ready.
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Heat the heavier bottom skillet on medium heat. Once the skillet is heated, toast the tortilla on each side until the edge is brown. Stack the toasted tortilla plate and cover with a towel until ready to serve.
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Heat vegetable oil on medium heat in the same skillet. The oil should be 350 to 365. You can use a meat thermometer to check. Once the oil reaches the right temperature, carefully keep the coconut shrimp in the skillet for 2 minutes until golden brown. Don't rush on the skillet. Using a tweak, gently flip the shrimp fish and continue cooking for another 2 minutes.
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Remove the coconut shrimp and place it on paper towels to drain. Continue to cook all the shrimp fish.
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To assemble the taco, place the cabbage that is down in the center of the tortilla. Top with coconut shrimp, pineapple salsa and additional desired toppings.
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** I am sure to buy Peeled and distracted shrimp fish. You can Shrimp In some ways. I love Put them in the refrigerator and melt them overnight. You can also do Run them under cold water for about 10 minutes. Don't melt them on countertop, microwave or under hot water. I used X-Large shrimp (19-22 per bag) and Each taco was loaded with 2-3 shrimps.
***In the coconut shrimp, a cup of oil was the right amount of oil to fry the shallow. If you need to add more, you can. Be sure to maintain the temperature of the oil here 350-365 ° F.
Nutritional information does not include alternative topping.
Service: 1ServingCalories: 789KcelCarbohydrates: 36GProtein: 17GFat: 65GSodium: 929MillilgramFiber: 4G
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How to make coconut shrimp tacos step-by-step
Collect all your ingredients. You also need our ½ cup Pineapple salsa recipeWhich can be made in the fridge and stored until it is time to combine your taco!
Preparation of coconut breading: Combine 4 medium sized bowls or shallow dishes to make your dredging station. In a bowl, mix together with ½ cup flour, ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp cumin, ¼ tsp allpis, ¼ tsp salt and 3 tsp black pepper. In the next bowl, combine 1 egg and 1 teaspoon water until combined. Next, assemble 2 cups panco breadcrumbs and 1 cup coconut coconut. Leave the last bowl empty, because here you keep your bread shrimp.
Shrimp fish: Start by tossing 12 oz. Experienced flour mixed until the whole coating is X–melted shrimp (do not rush to the bowl). Now dip the shrimp covered with flour in the egg mixture and then press them in the panco coconut breading mix. Fly the shrimp fish in each step and coat on all sides. I like to press the shrimp tightly in the coconut/panco mixture so that it will follow. Place any bready shrimp in the empty bowl until the frying time.
Toastilla toast: Set a heavy-bottle of skillet on medium heat. Once the hot, dry toast 8 taco-shaped flour tortilla is slightly brown on both sides. Stack the toasted tortilla plate and cover them with a towel until it is time to serve.
Fry the shrimp fish: In the same skillet you toasty torto, add 1 cup of vegetable oil and add gas on medium heat. Use the meat thermometer to check the temperature of the oil – before frying it should be between 350 and 365 between. Once the oil comes to the right temperature, carefully keep the coconut shrimp in hot oil for 2 minutes until golden brown. Work in the batch and do not rush the skillet! Use the kitchen tweak to flip the shrimp slowly and continue cooking for another 2 minutes.
Remove the fried shrimp fish: Immediately remove the shrimp from the oil and transfer them to a paper towel-aster plate to prevent overcooking. Repeat all cooked with the rest of the breaded shrimp and drained.
Service: Small red cabbage and coconut shrimp, pineapple salsa (2 cups, equally divided) and top with any topping of your choice! I went to the slices of avocado, lime wedges and fresh cilantro. Serve and enjoy.
I have made these simple coconut shrimp taco about one million times, so I have taken some small tricks on the way! You have some of my top tips to help you make the best coconut shrimp so far (even if you are the first deep-fried prawns):
- Shrimp Before breading and be sure to coat them completely in each step for a crisp finish.
- Examine the temperature of the oil. Very hot, and the outside shrimp will burn before fish; Very cool, and they will soak the oil and become gray. The oil should be between 350 350 to 350 Between before frying and retain the temperature during the entire process (I use a meat thermometer to check the tempo). If the oil continues to fall into the temperature while cooking, reduce the shrimp in the skillet and work in a small batch.
- Don't overcue them! Believe me when the shrimp fish cook fast when I say. You need 2 minutes on each side. When the internal temperature reaches 145 ° F, the prawns are completely cooked.
- Let them squeeze on a paper towel After frying them to keep them light and crisp, there is no grease.
Changes to try!
- I know Allspice Your kitchen can have unusual spices. If You don't have it, you don't have to add it! Have fun in your flour season with what you already have.
- I like to use Panco breadcrumbs Because it adds the best crunch to the shrimp. You can use Regular breadcrumbsBut they will have a slightly different texture.
- If you are completely Sweet -cut coconuts don't likeDon't worry. You can Omit the coconut And Your shrimp fish in a panco or regular breadcrumbs Only??
- I had Small flour tortilla In my kitchen, so I loaded my coconut shrimp in it. Corn tortorty Work well as well.
- No fancy tacos today? You can add cooked shrimp SaladServe them as one Appetite With your favorite dipping sauce (I will go for us Comebac sauce), Or use them for fun Shrimp poboy sandwich!
- Switch the pineapple salsa for your favorite store-purchased option. Our Chipotle peach salsa Will also be delicious.
- You can Coconut shrimp airBut I personally do not feel satisfactory as fried to them. Spray the bready shrimp with a nonstick cooking spray, cook at 400 ° F for 2 minutes, flip the shrimp and cook for another 2 minutes.
Instructions for serving
When I make this coconut shrimp tacos recipe, I like them to squeeze the creamy avocado pieces, a handful of fresh cilantro and lime. Some thin sliced radish, fresh or PickleOr the spicy Mayo's rimming will also be fun. For more full meal, I serve one side Cilantro lime riceAn extra pineapple salsa for scooping and a large batch of crisp Air Fryer Tortilla Chips?? If the summer is a dish… this will be one !!
Storage and rehatiting
This recipe is well served because it is easy to cross the shrimp by accidentally during rehate. But, if you have anything left, they can be stored in a separate airtight container in the fridge. Coconut shrimp fish will be 3 days for 3 days, while the pineapple salsa will be good for days-day days. Gently heat the shrimp in the air fryer or in the oven until heated. You can also freeze the shrimp for up to 3 months!