These tacos have alllll the flavors you could want: sweet mango & lime slaw & fresh & nutty shrimp. This was seriously the best thing I’ve eaten in awhile. I meant for these to be a his/hers taco night but it was too much without prepping the shrimp in advance on a weeknight at dinner time. That weeknight, Mr. J had steak and I ended up sautéing the shrimp in taco seasoning. I whipped these up for a weekend lunch with some leftover slaw and was ohh-so-happy.
Make a big batch of the coconut shrimp in advance and freeze and your tacos will thank you later. Reheat in the oven before serving.
Coconut Shrimp with Mango Salsa
Ingredients: (for tacos for 2)
6-8 jumbo shrimp (shells removed and deveined)
2 tablespoons cornstarch
1 egg white, whisked
1/4 cup shredded coconut
2 tablespoons panko
1/2 cup vegetable oil
1 tablespoon mayo
1 tablespoon lime juice
1/2 teaspoon sugar
1 1/2 cup slaw mix or shredded cabbage
1/4 cup salsa
1/4 cup mango (mine was frozen & defrosted)
1/4 cup cucumber, chopped (optional)
1 green onion
4 taco sized flour tortillas
Set up the dredging line up of shrimp, cornstarch, egg white, and coconut mixed with panko. Bring oil to medium heat in a small skillet.
Dredge the shrimp into the cornstarch, then egg whites, then coconut mixture. Pan fry for ~3 minutes on each side, then drain onto paper towel.
While shrimp is cooking, whisk together the slaw dressing of mayo, lime juice, and sugar. Mix in the slaw.
Mix together the salsa, mango, cucumber, and green onion.
Assemble the tacos with slaw on the bottom, shrimp, and salsa.
The shrimp was amazing. I really loved the flavor and loved how crispy they were. Now I’m wanting to make a big batch. I fried these since there were only a few. Usually I stay away from frying things so baking them would be good for a hands-off approach, especially for a big batch.
These could be a fun app in wonton cups with mango salsa on the bottom and the shrimp placed on top.