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In the vibrant world of culinary exploration, few dishes capture the spirit of summer quite like Crispy Coconut Shrimp Tacos with Mango Salsa. This delightful recipe combines the crunchiness of coconut-coated shrimp with the refreshing zing of mango salsa, creating a symphony of textures and flavors that are simply irresistible. As you take your first bite, the succulent shrimp, perfectly fried to a golden crisp, gives way to the bright, tropical notes of the salsa, making each taco a celebration of taste.

Crispy Coconut Shrimp Tacos

Dive into a tropical feast with Crispy Coconut Shrimp Tacos topped with zesty Mango Salsa! This vibrant dish features succulent shrimp coated in crunchy coconut and panko, perfectly complemented by a refreshing mango salsa bursting with flavor. Ideal for summer gatherings or casual weeknight dinners, these tacos are sure to impress. Enjoy the delightful blend of textures and vibrant colors, making every bite a celebration of taste and fun!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 cup sweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

For the Mango Salsa:

1 ripe mango, diced into small pieces

1/2 red onion, finely chopped

1 jalapeño, seeded and minced (adjust for spice preference)

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Salt, to taste

For the Tacos:

8 small corn tortillas

Lime wedges, for serving

Avocado slices (optional but recommended)

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Instructions
 

Prepare the Shrimp:

    - In a medium mixing bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Add the peeled and deveined shrimp to the bowl and toss until each shrimp is thoroughly coated with the seasoning blend.

      - Create a breading station with three shallow bowls: one filled with all-purpose flour, another with the beaten eggs, and the third with the mixture of sweetened shredded coconut and panko breadcrumbs.

        Bread the Shrimp:

          - Take each shrimp and first dip it into the flour, making sure to shake off any excess.

            - Next, dip the shrimp into the beaten eggs, letting any extra egg drip back into the bowl.

              - Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure the coating sticks well. Repeat this process until all the shrimp are breaded.

                Fry the Shrimp:

                  - In a large skillet or frying pan, heat approximately 1/2 inch of vegetable oil over medium-high heat. The oil is ready when it sizzles when a pinch of breadcrumb is added.

                    - Carefully add the breaded shrimp to the skillet in batches to prevent overcrowding. Fry for 2-3 minutes on each side until golden brown and cooked through.

                      - Use a slotted spoon to remove the shrimp from the skillet, transferring them to a plate lined with paper towels to drain off excess oil.

                        Prepare the Mango Salsa:

                          - In a medium bowl, combine the diced mango, chopped red onion, minced jalapeño, lime juice, and chopped cilantro. Season with a pinch of salt and mix gently, tasting to adjust seasoning as needed. Set the salsa aside for flavors to meld.

                            Assemble the Tacos:

                              - To warm the corn tortillas, heat them in a dry skillet over medium heat for about 30 seconds on each side, or until they become soft and pliable.

                                - On each tortilla, place a few crispy coconut shrimp. Top them generously with the fresh mango salsa, and add avocado slices if desired for extra creaminess.

                                  Serve:

                                    - Serve the tacos immediately, garnished with lime wedges on the side for a refreshing burst of flavor. Enjoy your delightful, tropical-inspired meal!

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                                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4