Crunchy Coconut Shrimp Tacos

6 May

I made these little guys over the weekend, and because I was so focused on eating krispy kreme’s at 11pm, I didn’t actually get any proper pictures with my camera. I did take a couple photos on my phone and put them on instagram, so I will use those for this recipe.

Please don’t judge me. I’m talking about the camera and the krispy kreme’s.

These were crunchy, sweet, a little spicy from the salsa and creamy from the guacamole and sour cream.

Seriously make these and then eat them ASAP.

Crunchy Coconut Shrimp Tacos:
Serves 6

1 lb large Prawns
3 Cups Panko Breadcrumbs
2 Cups Sweetened Flaked Coconut
1 cup Flour
2 Eggs
2 Tbsp Water
Salt and Pepper
Canola Oil (for Frying)

Pour the Flour into a shallow dish and season with salt and pepper. Beat the eggs and water in another shallow dish. In one last dish add the Panko breadcrumbs and coconut. Bread the prawns by first coating in the seasoned flour, then dipping in the egg and lastly coating with the coconut and panko mix, make sure to press the panko/coconut on to each prawn to coat well.

In a heavy bottom pot pour about 2 inches of oil. Heat over medium high heat, it’s ready when you drop in a breadcrumb and it sizzles and bubbles right away. Fry the prawns in small batches, and set aside on a stack of paper towels to absorb excess oil.

While still hot, season with salt to taste.

Serve in warmed tortillas with salsa, guacamole and sour cream!


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