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Coconut Shrimp Tacos with Bang Bang Sauce and Super Food Slaw

Sweet and crispy coconut-crusted shrimp with fresh carrot, Brussel sprout, broccoli slaw drizzled with spicy bang bang sauce. 
Difficulty: Medium
Time: 40-45 min
Calories: 640 Fat: 22g Carbs: 74g Protein: 43g

ABOUT THE DISH

We’ll admit it: we have a weakness for tacos. And we love jazzing up shrimp tacos with the crispy coconut breading of our favorite appetizer. Served with our take on the classic bang bang sauce and topped with a superfoods slaw, these are the tacos your tastebuds have been waiting for.

Ingredients
Flour
Coconut Flakes
Panko Breadcrumbs
Carrot
Cilantro
Kewpie
Thai sauce
Honey
Corn tortillas
Brussels sprouts
Egg
Gulf coast shrimp

Cooking terms for this recipe

Dredge Coating foods with dry ingredients to coat lightly before cooking.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot

Small bowls or plates

Box grater

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Rip cilantro leaves and stems. Peel carrot; discard peel. Using box grater, shred carrot and Brussels sprouts. Whisk with 2 Tbsp. water to make egg wash. Place flour and panko into two separate small bowls or plates. Remove shrimp from package; remove tails, rinse and pat dry.

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Step 2: MAKE THE SAUCE

Mix Kewpie mayo, Thai chili sauce and honey in a small bowl. Season with a pinch of salt and pepper to taste. Set aside.

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Step 3: BREAD THE SHRIMP

Dredge shrimp one at a time in flour, then dip into egg wash and dredge again in panko-coconut mixture. Set breaded shrimp aside on a large plate or cutting board.

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Step 4: FRY THE SHRIMP

Heat 1 cup oil in medium pot over medium-high heat. Add shrimp 3-5 at a time and fry until golden brown, about 2-3 min per side. Remove and set on paper towel lined surface to drain. Sprinkle with a pinch of salt and pepper.

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Step 5: MAKE THE SLAW

Mix carrot, and Brussels sprouts; toss until incorporated. Wrap corn tortillas in a paper towel and microwave for 45 sec until warm and soft. *If you don’t have a microwave wrap tortillas in foil and place under the broiler on hi for 5-6 minutes, until tortillas are warm and pliable.

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Step 6: PLATE YOUR DISH

Place 3 tortillas on each plate. Divide shrimp and slaw among all tortillas. Drizzle with bang bang sauce. Enjoy!