Coconut Shrimp Tacos Recipe

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  Flour, All-Purpose, White(120g)
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  Garlic powder(1g)
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  Paprika, Ground(1g)
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  Cumin, Ground(1g)
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  Allspice, Ground(1g)
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  ¼ tsp salt ($0.01)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Egg, Whole, Large(50g)
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  1 Tbsp water ($0.00)
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  Bread Crumbs, Panko, Dry(120g)
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  Coconut, Shredded, Sweetened(240g)
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  Shrimp(340g)
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  Flour Tortillas
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  Vegetable oil(240g)
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  Cabbage, Green(150g)
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  Pineapple Salsa, Prepared(120g)

Instructions

1. 1Set up three shallow bowls for breading: combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper in the first bowl; whisk the eggs with 1 Tbsp water in the second bowl; mix the panko and shredded coconut in the third bowl.
2. 2Working in batches to avoid crowding, coat the shrimp in the flour mixture, then dip in the egg mixture, then press firmly into the panko-coconut blend, flipping to coat all sides; set breaded shrimp on a clean plate.
3. 3Heat a heavy-bottomed skillet over medium heat, then dry-toast the flour tortillas one at a time for 1–2 minutes per side until the edges are lightly browned; stack on a plate and cover with a towel.
4. 4Add the vegetable oil to the same skillet and heat over medium heat until it reaches 350–365°F (check with a meat thermometer); carefully place breaded shrimp in the oil in a single layer without crowding, cooking for 2 minutes until golden brown.
5. 5Flip the shrimp with tongs and cook for 2 more minutes until golden brown on the second side and cooked through; transfer to paper towels to drain.
6. 6Repeat step 4–5 in batches with remaining shrimp until all are cooked.
7. 7Assemble tacos by placing shredded cabbage down the center of each warm tortilla, topping with coconut shrimp and pineapple salsa.
8. 8Divide the assembled tacos evenly among 4 plates and serve immediately.