(Recipe for using Pre-breaded Coconut Shrimp)
Serves 4 (2 tacos per person)
Ingredients
Shrimp:
- 24 Jumbo Breaded Coconut Shrimp
Mango Salsa
- 1 mango, diced.
- 1/4 cup diced red bell pepper.
- 2 tablespoons finely diced red onion.
- 2 tablespoons cilantro, chopped.
- 1/2 – 1 jalapeño pepper, finely diced.
- juice of 1 lime for salsa, (optional)
For the tacos
- 8 soft taco size flour tortillas
- shredded purple cabbage.
- sliced avocados
- cilantro
- fresh lime juice
Directions:
- Prepare the salsa: Combine the mango, red bell pepper, onion, cilantro, and jalapeño in a small bowl. Squeeze the lime juice over the top and stir to combine. Optional: season with salt, to taste
- Cook the Coconut Shrimp: *Watch closely…you want your shrimp lightly browned. If you cook it for too long, it will be rubbery. You choose your method:
Breaded (Coconut) Shrimp Cooking Directions: (from frozen)
Bake: 425 for 12-14 minutes. Place shrimp on baking sheet and bake at 425 for 12-14 minutes. Let stand for 2-3 minutes before serving.
Pan Fry: When cooking oil reaches 350 degrees, fry shrimp for 2 to 2.5 minutes. Drain on paper towel for 2-3 minutes before serving.
Deep Fry: Preheat cooking oil to 350 degrees and fry for 2 to 2.5 minutes. Drain on paper towel for 2-3 minutes before serving.
Air Fry: 375 degrees for 5 to 7 minutes or until light golden brown. Remove from air fryer and let rest for 2-3 minutes before consuming. - To assemble the taco, place 3 shrimp on each tortilla and top with a couple of slices of avocado, cabbage, cilantro, and some mango salsa. Optional: serve with lime wedges and squeeze fresh lime over the top.
- Enjoy!