Description
A fusion of crunchy shrimp and bright pineapple salsa, perfect for quick dinners or gatherings.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 small garlic clove, minced
- 1/2 tsp garlic powder
- 1/2 jalapeño, finely diced
- Juice and zest of 1 lime
- 1 cup fresh pineapple, diced
- 1 cup red cabbage, shredded
- 1/4 cup red onion, finely chopped
- 2 large eggs
- 1/2 cup all-purpose flour
- 3/4 cup unsweetened coconut, shredded
- 3/4 cup panko breadcrumbs
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- Vegetable oil for frying
- 8 small flour or corn tortillas
- 1/2 cup sour cream or Greek yogurt
- Fresh cilantro for garnish
Instructions
- Preheat oil in a deep skillet over medium heat.
- Combine flour, garlic powder, black pepper, cayenne pepper, paprika, and salt in a mixing bowl.
- Beat the eggs until smooth in another bowl.
- Mix shredded coconut and panko breadcrumbs in a third bowl for coating.
- Dip each shrimp into the flour mixture, shaking off excess.
- Submerge the shrimp in the egg, then coat in the coconut-panko mixture.
- Fry the shrimp in hot oil for 2-3 minutes on each side until golden brown and crispy.
- Warm the tortillas in a separate dry skillet.
- Make the pineapple salsa by mixing diced pineapple, chopped cilantro, red onion, jalapeño, and lime juice in a bowl.
- Assemble tacos with shrimp, red cabbage, and pineapple salsa on each tortilla.
- Serve with sour cream or Greek yogurt and extra lime juice.
Notes
For extra crispiness, double-coat the shrimp. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican