I’ve had shrimp on mine mind for the last week and finally decided to incorporate them into a taco recipe. Coconut and panko crusted shrimp with a pan-roasted pineapple salsa. So good and fresh, it was hard to stop eating them before taking pictures.
This recipe is for 12 tacos:
12 small tortillas
For the shrimp:
300grs of shrimp, peeled
1 cup of all-purpose flour
2 eggs, beaten
1 cup of panko
1 cup of shredded dried coconut, unsweetened
1 tablespoon of salt
Pinch of cayenne
Pinch of onion powder
Pinch of garlic powder
1 ½ cups of vegetable oil for pan-frying the shrimp
For the pineapple salsa:
½ of a pineapple, chopped into small pieces
2 tablespoons of olive oil
Pinch of cayenne
1 tablespoon of sugar
1 small red onion, chopped
Juice of 1 lime
3 tablespoons of chopped coriander
Chopped chili to taste
To make the pineapple salsa, place 1 tablespoon of olive oil in a large pan over medium heat. Then add the pineapple, cayenne, sugar, some salt and pepper. Cook it until it caramelizes, this will take about 7 minutes. Stir from time to time. Once the pineapple is done, transfer it to a bowl and allow it to cool down.
In the meanwhile, start preparing the shrimp. Separate the ingredients for the coating. Place the flour in one bowl. Have the beaten eggs in another bowl. And in the last bowl mix the panko, coconut, salt, cayenne, garlic powder and onion powder. First coat each shrimp in the flour, then the egg and finally in the panko/coconut mixture.
Pour the vegetable oil into a large pan over medium heat. Once the pan is hot, start frying the shrimp in batches. They will take about 2 minutes per side, just make sure that the oil is not too hot, otherwise they will get brown without being cooked through. Place the fried shrimp on a plate lined with paper towels to absorb the oil. Have a taste and sprinkle them with some salt if you wish.
Once the shrimp are done, the pineapple should already have cooled down. So mix the pineapple with 1 tablespoon of olive oil, red onion, lime juice, coriander, salt and pepper. Mix well.
To serve, warm up the tortillas in a pan and serve it with the shrimp and pineapple salsa. Enjoy!