Coconut shrimp is a perennial favorite. Here it’s served inside soft tacos for a new approach on two favorite foods.
- 1 cup sweetened shredded coconut
- 1 cup pank breadcrumbs
- 2 large eggs lightly beaten
- 1 teaspoon granulated sugar
- 1 ½ pound medium shrimp (peeled and deveined with tails removed)
- salt and pepper (as needed for seasoning)
- 4–6 cup vegetable oil (depending on pan size)
- 8–10 warm (4 to 6‑inch) tortillas
- 2 cup shredded red cabbage
- 1 cup Mexican crema (you can subtitute sour cream thinned with a small amount of milk)
- lime wedges (as needed)
Mix coconut and breadcrumbs together in a medium bowl. Set aside.
Beat the eggs and sugar together in a separate medium bowl. Set aside.
Season shrimp with salt and pepper on both sides. Working in batches, dip shrimp in the egg mixture to coat completely; lift (shaking off any excess), and dredge in coconut mixture. Lay on a baking sheet.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, turning as needed until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
To serve, fill the tortillas with your desired number of shrimp, then top generously with shredded red cabbage, crema, and a squeeze of lime juice. Serve immediately.