Indulge in the exquisite flavors of crispy shrimp, expertly coated in a harmonious blend of sweet shredded coconut and panko breadcrumbs, all nestled within warm, soft tortillas. This dish is elevated with a meticulously prepared creamy lime sauce, offering a refreshing and zesty finish that perfectly balances the richness of the shrimp. Ideal for an impressive yet approachable meal, this recipe serves 2–3 discerning diners.
Ingredients
For the Shrimp:
12–15 large shrimp, meticulously peeled and deveined for optimal texture
½ cup shredded sweetened coconut, providing a delicate sweetness
½ cup panko breadcrumbs, ensuring a light and crispy exterior
2 tablespoons all-purpose flour, serving as the initial coating base
1 egg, beaten to perfection, for a cohesive binding layer
Salt and black pepper, adjusted to taste for seasoned excellence
Vegetable oil, of high quality, for frying to golden perfection
For the Creamy Lime Sauce:
¼ cup mayonnaise, forming the creamy foundation
2 tablespoons sour cream or Greek yogurt, adding a subtle tang
1 tablespoon freshly squeezed lime juice, for a vibrant citrus note
½ teaspoon finely grated lime zest, enhancing the aromatic profile
Pinch of salt, carefully measured for balanced seasoning
For the Tacos:
6 small flour or corn tortillas, warmed to enhance flexibility and flavor
1 cup shredded cabbage or lettuce, offering a crisp and fresh contrast
1 small avocado, thinly sliced for a creamy, buttery addition
Fresh cilantro, finely chopped, as a fragrant and colorful garnish
Lime wedges, presented alongside for an interactive dining experience
Instructions
1. Prepare the Creamy Lime Sauce
In a small mixing bowl, thoroughly combine mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, finely grated lime zest, and a judicious pinch of salt. Whisk diligently until the mixture achieves a smooth, velvety consistency. Set aside to allow the flavors to meld harmoniously.
2. Prepare the Shrimp
Begin by patting the shrimp dry with paper towels to remove excess moisture, then season lightly with salt and freshly ground black pepper. Establish an efficient breading station: place flour in one bowl, beaten egg in a second, and a well-mixed coconut-panko blend in a third. Carefully dredge each shrimp in the flour, ensuring an even coating, then dip into the beaten egg, and finally press firmly into the coconut-panko mixture to achieve a uniform and robust crust.
3. Cook the Shrimp
Heat a generous amount of high-quality vegetable oil in a spacious skillet over medium heat, maintaining a steady temperature. Fry the breaded shrimp in batches, cooking for 2–3 minutes per side, until they attain a rich golden-brown hue and a delightfully crispy texture. Remove promptly and drain on paper towels to eliminate excess oil, preserving their crispness.
4. Assemble the Tacos
Gently warm the tortillas using a skillet or microwave to enhance their pliability and warmth. Layer a generous portion of shredded cabbage or lettuce onto each tortilla as a crisp base. Arrange the crispy coconut shrimp atop the greens, followed by delicate avocado slices. Drizzle artfully with the prepared creamy lime sauce, and garnish with a sprinkle of freshly chopped cilantro for a burst of color and flavor. Serve immediately with lime wedges on the side, inviting diners to customize their experience.
Tips:
For an additional layer of sophistication, consider sprinkling a pinch of smoked paprika or chili powder over the shrimp prior to frying, infusing them with a subtle smoky or spicy undertone that elevates the overall dish.
