Yields: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes
Ingredients:
For the Shrimp:
- 1 lb peeled and deveined shrimp
- 1/2 cup shredded unsweetened coconut
- 1 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 egg, beaten
- Vegetable oil for frying
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 2 tbsp lime juice
- Salt and black pepper to taste
Other:
- 8 small corn tortillas, warmed
- Lime wedges, for serving
Instructions:
- Prepare the shrimp: In a bowl, combine the coconut, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper.
- In a separate bowl, beat the egg. Dip each shrimp in the egg, then dredge it in the coconut mixture, ensuring it's fully coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the shrimp to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Make the mango salsa: Combine all the salsa ingredients in a bowl and mix well. Taste and adjust seasonings as needed.
- Assemble the tacos: Warm the tortillas according to package instructions. Fill each tortilla with 2-3 cooked shrimp, top with generous spoonfuls of mango salsa, and serve immediately with lime wedges for squeezing.
Enjoy!