COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Provided by Christina Anstead
Categories HarperCollins Shellfish Seafood Shrimp Dinner Taco Coconut Salsa Mango Cilantro Avocado Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
- In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
- Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
- Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
- While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
- In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
- To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.
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Roberta Ortega
[email protected]The shrimp were a bit overcooked.
Khalil Arain
[email protected]These tacos were a bit too sweet for me.
Israt Jahan Jemi
[email protected]I'll definitely be making these again.
Ann Rogers
[email protected]Delicious!
Rahim Suthar
[email protected]These tacos are amazing! The combination of flavors is perfect. I will definitely be making these again.
Asif Bubli
[email protected]The shrimp were a bit overcooked, but the salsa and sauce were both very good.
Mohammad Haider
[email protected]These tacos were a bit too sweet for my taste. I think I would have preferred a more savory filling.
md sakkhor khan
[email protected]I love coconut shrimp, and these tacos did not disappoint. The shrimp was perfectly cooked and the salsa and sauce were both delicious. I would definitely recommend this recipe.
Bedi Wisdom
[email protected]These tacos were easy to make and turned out great! I used a store-bought mango salsa and avocado cilantro sauce, which saved me some time. The shrimp were crispy and flavorful, and the tacos were a perfect balance of sweet, savory, and tangy.
Eden Smurphat
[email protected]I'm not a huge fan of coconut, but these tacos were surprisingly delicious. The shrimp was cooked perfectly and the salsa and sauce were both very flavorful.
Veronica Stromile
[email protected]These coconut shrimp tacos were a hit at my party! The mango salsa and avocado cilantro sauce were the perfect complements to the crispy shrimp. I'll definitely be making these again.