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Coconut Shrimp Tacos

5 from 1 vote

Ingredients
  

  • 16 raw shrimps tails removed
  • 6 tbsp all-purpose flour
  • 1/2 cup panko bread crumbs
  • 4 tbsp sweetened shredded coconut
  • 2 eggs
  • 4 small tortillas
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2/3 cup frying oil avocado oil

Instructions
 

  • Pat the raw shrimp dry with a paper towel.
  • In a shallow bowl, beat the egg lightly.
  • In a separate bowl, mix together the flour, salt, and pepper.
  • In a third bowl, combine the panko bread crumbs and shredded coconut.
  • Dip each shrimp in the flour mixture, then the egg, and then the panko and coconut mixture, coating well. Place the coated shrimp on a plate and refrigerate for 10 minutes.
  • Heat a small amount of avocado oil in a pan over medium heat and carefully add the shrimp to the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
  • Remove the shrimp from the pan and place on a paper towel to drain excess oil. Let cool.
  • You can serve these tacos these with my cilantro lime coleslaw or top with a mango salsa of your coice!