Serves 6
40 min
Coconut Fried Shrimp Tacos
Recipe GLPR0acc594b51d296
Golden and crispy coconut-crusted shrimp nestled in warm flour tortillas, topped with a vibrant slaw of red cabbage, pickled jalapeños, fresh cilantro, and creamy crema. Quick lime-marinated red onions add a tangy brightness to these tropical-inspired tacos that come together in under 45 minutes.
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Ingredients
1½ cups thinly sliced red onion
1 tablespoon kosher salt, divided
¼ cup fresh lime juice
1½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon dried oregano
¾ cup light beer
2 cups sweetened shredded coconut
1 pound medium shrimp, peeled and deveined
6 flour tortillas (6-inch), warmed
Habanero salsa for serving (optional)
Pickled jalapeños for serving
Fresh cilantro for serving
Shredded red cabbage for serving
Crema or sour cream for serving
Lime wedges for serving
Neutral oil for frying
Directions
Combine the sliced red onion with ½ teaspoon of kosher salt and fresh lime juice in a bowl. Toss to coat evenly and set aside to marinate while you prepare the shrimp. This will allow the onions to soften and develop a tangy flavor.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, dried oregano, and remaining ½ teaspoon of kosher salt. Create a well in the center of the dry ingredients.
Pour the light beer into the well and whisk until the batter is smooth and has the consistency of pancake batter. Be careful not to overmix.
Place the sweetened shredded coconut in a shallow dish. Ensure the peeled and deveined shrimp are pat dry with paper towels to remove excess moisture.
Heat neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to monitor the temperature for safety and consistent results.
Working in batches, dip each shrimp into the beer batter, coating it completely and allowing excess to drip off. Immediately roll the battered shrimp in the shredded coconut, pressing gently so the coconut adheres.
Carefully place the coated shrimp into the hot oil. Fry for 2 to 3 minutes until the external coating turns golden brown and the shrimp reaches an internal temperature of 145°F. Work in small batches to maintain oil temperature.
Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
Warm the flour tortillas over a gas flame, in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds.
To assemble each taco, place 2 to 3 coconut shrimp on a warmed tortilla. Top with the lime-marinated red onions, shredded red cabbage, pickled jalapeños, fresh cilantro, a dollop of crema or sour cream, and optional habanero salsa. Serve with lime wedges on the side.
