Get ready to tantalize your taste buds with a tropical twist on a classic favorite! Our Coconut Shrimp Tacos with Pineapple Pico de Gallo are not just a meal; they’re a culinary escape to a sun-soaked beach. Imagine crispy, golden shrimp coated in a luscious layer of shredded coconut, paired with a refreshing and zesty pineapple pico de gallo that dances on your palate. Perfect for a weeknight dinner or a festive gathering, these tacos are sure to impress your family and friends. Dive into this recipe and discover how easy it is to bring a taste of Mexico to your kitchen!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup flour
- 2 eggs, beaten
- 8 corn tortillas
- 1 cup pineapple, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Prepare the pineapple pico de gallo first: In a medium bowl, combine diced pineapple, finely diced red onion, chopped cilantro, and fresh lime juice. Mix well and set aside to let flavors meld while preparing the shrimp.
- Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with shredded coconut.
- Pat the shrimp dry with paper towels to ensure the breading adheres properly. Season the shrimp lightly with salt and pepper.
- Dredge each shrimp first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, and finally coat completely with shredded coconut, pressing gently to ensure the coconut adheres.
- Heat vegetable oil in a large skillet to 350°F. If you don't have a thermometer, test the oil by dropping a small piece of coconut - it should sizzle immediately.
- Fry the coconut-crusted shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
- Assemble tacos by placing 3-4 coconut shrimp in each tortilla and topping generously with the pineapple pico de gallo.
- Serve immediately with extra lime wedges and optional hot sauce on the side.
Tips
- Prep Ahead: To save time, prepare the pineapple pico de gallo in advance. The flavors deepen and meld beautifully if allowed to sit for at least 30 minutes before serving.
- Ensure Crispiness: Pat the shrimp dry before breading to help the coconut adhere better, ensuring a crispy texture when fried.
- Oil Temperature: Use a thermometer to check the oil temperature; it should be around 350°F for perfect frying. If you don’t have a thermometer, drop a small piece of coconut into the oil—if it sizzles, you’re good to go!
- Batch Frying: Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.
- Tortilla Tips: Warm your corn tortillas directly over a gas flame for a smoky flavor or in a dry skillet to make them more pliable and delicious.
- Serving Suggestions: Serve your tacos with extra lime wedges and your favorite hot sauce on the side for an added kick that will elevate the dish even further!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 220mg
