This dish is excellent on warm Summer days. Warm fried shrimp with the crunchy coconut coating, and the sweetness of the orange marmalade chili sauce is a perfect combination for these tacos. This is a detailed recipe, its well worth the effort!
Yield: 2 servings
8 Corn tortillas
Peanut, canola, or vegetable oil to fry with
20 shrimp, peeled and de-veined, medium size, and thawed
1/3 cup of flour
½ tsp. pepper
1 tbsp. of garlic powder
1 tbsp. of cayenne pepper
1 cup unsweetened coconut
A pinch of salt and pepper
¼ cup marmalade, orange, mango, pineapple, any citrus flavor will work
2 tbsp. sweet chili sauce
1 tbsp. sriracha
1 cup cabbage, red or green, cut into thin slices
Once the shrimp is thawed, dry with a paper towel, lay out on a plate in a single layer and lightly sprinkle pepper on top. Set in the fridge until ready to fry.
Wash the cabbage and lime. Chop the cabbage into thin strips. Cut the lime into wedges, and set aside.
Heat up a wok, or deep frying pan with oil to fill about a third of the pan. You want the temperature to be at 350* F.
While the oil is heating up, gather three medium bowls for the breading process.
Fill the first bowl with flour, and season with pepper, garlic powder, and cayenne pepper for a little heat.
In the second bowl, crack the egg, and whisk up for one minute.
In the third bowl, add the shredded coconut flakes.
For the breading procedure:
Dip the shrimp in the flour first and shake off the excess. Then dip into the egg, and last the coconut flakes.
Note: Before frying get a sheet pan with a wire rack placed on top ready to go. This will let the shrimp cool and stay crispy until all the shrimp are done.
Once the temperature is at 350* F, fry the shrimp for 3-5 minutes on each side until lightly golden in color and the shrimp are cooked through.
Fry small batches of shrimp at a time, and be careful not to overcrowd your pan. Once the shrimp are ready, place on the wire rack and continue this process until all the shrimp is finished.
For the sauce:
In a small bowl combine the marmalade, sweet chili sauce, and sriracha and mix well. Heat the corn tortillas in a small pan with a little oil and pan fry them 30 seconds on each side. To serve, use 2 corn tortillas together, layer in the shrimp, cabbage, and top with the chili sauce, and serve with lime wedges and enjoy!
Let me know what you think in the comments below, and happy cooking!