Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded coconut
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Baking sheet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. Place the shredded coconut in another shallow bowl.
4. Dip each shrimp in the flour mixture, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the shredded coconut.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the coated shrimp to the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
7. Transfer the cooked shrimp to a baking sheet and place in the preheated oven for 5-7 minutes to ensure they are fully cooked.
8. While the shrimp are cooking in the oven, warm the tortillas in the microwave or on a skillet.
9. To assemble the tacos, place a few pieces of shredded lettuce on each tortilla, followed by the cooked shrimp.
10. Top with diced tomatoes, red onion, and cilantro.
11. Squeeze a wedge of lime over each taco before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 375°F
Serving size:
This recipe makes 8 small tacos.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 28g
Protein: 16g
Substitutions for ingredients:
- You can use panko breadcrumbs instead of shredded coconut.
- If you don't have vegetable oil, you can use canola oil or avocado oil.
- You can use corn tortillas instead of flour tortillas.
Variations:
- Add sliced avocado to the tacos for some extra creaminess.
- Make a spicy mayo by mixing together mayonnaise, sriracha, and lime juice, and drizzle it over the tacos.
- Use grilled pineapple instead of tomatoes for a tropical twist.
Tips and tricks:
- Make sure to pat the shrimp dry before coating them in the flour mixture to ensure the coating sticks.
- Don't overcrowd the skillet when cooking the shrimp, as this can cause them to steam instead of fry.
- If you want to make the tacos gluten-free, use gluten-free flour and breadcrumbs.
Storage instructions:
Store any leftover cooked shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shrimp, place them in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the tacos on a colorful platter with a lime wedge on the side.
Garnishes:
Garnish the tacos with additional cilantro leaves and a sprinkle of shredded coconut.
Pairings:
Serve the tacos with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mango salsa
Troubleshooting advice:
- If the coconut coating is falling off the shrimp, try pressing it on more firmly before cooking.
- If the shrimp are overcooking in the skillet, reduce the heat to medium.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store any leftover cooked shrimp in the refrigerator for up to 3 days.
Food history:
Coconut shrimp is a popular dish in many coastal regions, including the Caribbean and Southeast Asia.
Flavor profiles:
The sweet and nutty flavor of the coconut pairs perfectly with the juicy and savory shrimp.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and tropical meal.
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