Oh, where do I even begin with these **Crispy Baked Coconut Shrimp Street Tacos**? If you’ve ever had that moment when you bite into a dish and immediately feel like you’ve been transported to a tropical paradise, you know exactly what I mean! There’s something about the combination of golden, crispy shrimp paired with the crunch of fresh coleslaw, all wrapped up in a warm tortilla, that just makes my heart skip a beat.
I first tried a version of these tacos at a beachside taco stand on a vacation to Mexico, and I fell head over heels in love. The combination of flavors was so vibrant and fun! Fast forward to now, and I’ve made it my mission to recreate that magical experience right in my kitchen. The good news? You don’t have to travel to taste these delightful morsels — you can whip them up in no time!
So, let’s dive right into what makes this dish so special!
What’s in Crispy Baked Coconut Shrimp Street Tacos?
To create these mouthwatering tacos, you’ll need some stellar ingredients. Here’s a little breakdown of what you’ll be using:
Shrimp: The star of the show! I recommend using large, peeled, and deveined shrimp for the best texture and flavor.
Shredded Coconut: Sweetened or unsweetened, this adds a tropical flair and delightful crunch to each taco. I often go for unsweetened since I prefer to control the sweetness.
Panko Breadcrumbs: These crispy breadcrumbs are key to achieving that extra crunch. They give the shrimp a lovely texture without frying in oil.
All-Purpose Flour: This helps the coating stick to the shrimp.
Eggs: A crucial component for binding that crispy coating together.
Garlic Powder and Paprika: These spices infuse the shrimp with flavor, making every bite pop!
Salt and Pepper: Simple yet essential for seasoning.
Tortillas: You can use corn or flour tortillas based on preference — both work beautifully with the shrimp.
Coleslaw Mix: A crunchy blend of green cabbage and carrots that’s a refreshing counterpart to the crispy shrimp.
Mayonnaise and Lime Juice: Together, they create a creamy dressing for the slaw with a zingy brightness.
Cilantro: Fresh cilantro is a must for garnish; it adds a burst of fresh flavor and a lovely pop of color.
Avocados or Guacamole: Optional, but oh-so-delicious! Creamy avocado slices take these tacos to an entirely new level.
Is Crispy Baked Coconut Shrimp Good for You?
This dish is a delightful balance of flavors, but let’s chat about its health aspects.
Shrimp: Low in calories and high in protein, shrimp are a great choice if you’re looking to eat healthy while enjoying a hearty meal.
Coconut: Provides beneficial fats and fiber, but keep in mind that it’s high in calories. I like to use unsweetened coconut when I can to keep things on the lighter side.
Coleslaw Mix: The veggies add vitamins and crunch, not to mention the creamy dressing makes it extra delicious! If you want a healthier slaw, consider substituting Greek yogurt for mayonnaise.
All in all, while these tacos are indulgent, they do have some redeeming nutritional qualities, especially when you think about the shrimp and the fresh slaw!
Ingredients List
– 1 pound large shrimp, peeled and deveined
– 1 cup shredded coconut (sweetened or unsweetened, based on preference)
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 small corn or flour tortillas
– 2 cups coleslaw mix (green cabbage and carrots)
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– Fresh cilantro, chopped (for garnish)
– Sliced avocados or guacamole (optional, for serving)
This recipe makes about 4 servings, perfect for a small gathering or a cozy dinner!
How to Make Crispy Baked Coconut Shrimp Street Tacos?
1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. This will help the shrimp crisp up beautifully without sticking!
2. While the oven is heating, set up your dredging stations in three separate shallow bowls:
– In the first bowl, mix together the flour, garlic powder, paprika, salt, and pepper.
– In the second bowl, beat the eggs until they’re well combined.
– In the third bowl, combine the panko breadcrumbs and shredded coconut until evenly mixed.
3. Now comes the fun part—coat the shrimp! Dip each shrimp into the flour mixture, shaking off the excess. Then dunk it into the egg and coat it in the panko-coconut mixture. Place them on the baking tray, and repeat until all shrimp are nicely coated.
4. Bake the shrimp in the preheated oven for about 12-15 minutes, or until they’re golden brown and cooked through. You’re going to love the aroma wafting through your kitchen!
5. While the shrimp bakes, prepare the slaw. In a large bowl, combine the coleslaw mix, mayonnaise, lime juice, and a little pinch of salt. Mix until it’s all well combined — you want those flavors to meld together!
6. Warm the tortillas in a skillet or microwave until they’re soft and pliable, so they’re ready for the delicious filling.
7. Now it’s assembly time! Take a tortilla and pile on a generous amount of the slaw mixture. Top it off with a few crispy coconut shrimp.
8. Don’t forget to garnish with freshly chopped cilantro, and serve with sliced avocados or guacamole on the side if you’d like!
Wrapping It Up with a Twist!
These **Crispy Baked Coconut Shrimp Street Tacos** are an absolute joy to make and eat. They bring a taste of summer to your dinner table any time of year! I can’t wait for you to try them — I promise they’ll evoke some serious beachy vibes.
Do let me know how your taco night goes! I’d love to hear your stories and any tweaks you made to the recipe. Happy cooking!
