Crunchy Coconut Shrimp Tacos Share Tags: entree I absolutely love fish tacos! I have added a creamy coconut sauce to crispy fried shrimp. Full of flavor and texture! Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 6 1/2 cup(s) of all purpose flour
2 eggs, beaten
1 cup(s) of Japanese panko breadcrumbs
1/2 cup(s) of sweetened shredded coconut
1 tsp. of cayenne pepper
1 bag frozen medium-large raw shrimp, tails off and peeled
2 cup(s) of finely shredded green cabbage
4 ounce(s) of Philadelphia cream cheese, softened
1 cup(s) of unsweetened coconut milk
1/2 cup(s) of chopped cilantro
3 limes, juiced
1 jalapeno, seeded and diced
1 tsp. of sugar
12 corn tortillas
Thaw shrimp and drain well. Cut into bite size pieces if your shrimp is large.
Wrap the corn tortillas in foil and place in a 350 oven for 10 minutes to soften and warm up.
In a bowl, whisk together the cream cheese, coconut milk, lime juice, jalapeno, cilantro and salt and pepper to taste. Set aside.
Add sweetened coconut and ½ tsp. cayenne to panko crumbs and mix together.
Season the flour with ½ tsp. cayenne and salt and black pepper.
Dredge the shrimp in flour, then egg then panko.
Fry the shrimp in about 1” of hot peanut oil. Watch them because they go fast.
Drain on paper towels and season with salt immediately.
Assemble your tacos in the warm tortillas with the shrimp topped with shredded cabbage, a squeeze of lime and the creamy coconut sauce.