Crispy Coconut Shrimp Tacos | Happy and Full

Happy and Full

Name: Crispy Coconut Shrimp Tacos
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 4
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; Sushic Mayo, Spicy; Signature Kitchens Sweetened Coconut Flakes; JFC Shumai, Shrimp; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Organic Avocado; Tapatio Salsa Picante Hot Sauce; Panko Italian Encrusted Chicken; Morton Iodized Salt, 26 Ounce; Chinese Cabbage

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Crispy Coconut Shrimp Tacos

Serves 420 mins prep14 mins cook

Amazing crispy tacos made with shrimp coated in panko and shredded coconut, topped with avocado and purple cabbage, drizzled with spicy mayo. Perfect for a Friday night meal.

0 servings

What you need

cup flour

tbsp mayo

Signature Kitchens Sweetened Coconut Flakes

cup shredded coconut

lb shrimp

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

avocado

tbsp hot sauce

cup panko

tsp salt

purple cabbage

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Instructions

1: Pat dry the shrimp.

2: Season with salt and pepper.

3: Prep your dipping bowls by adding flour to one, whisking eggs in another, and combining panko, coconut, and spices in a third.

4: Dip each shrimp into flour, eggs, and then the breadcrumb mixture.

5: Spray the bottom of your air fryer and place shrimp in a single file; spray again and air fry for 7 minutes per side, repeating until all shrimp are cooked.

6: Heat taco shells and assemble tacos with cabbage, avocado, and drizzle of spicy mayo.

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