I’ve been on a taco kick lately, and instead of ordering out again I decided to make my own. These came out delicious and only took a few minutes to make. Try them at home and send me your pics!
You will need:
For the coconut shrimp:
1 lb. peeled and de-veined shrimp with tails off
2 tablespoons Old Bay or fish seasoning
1 cup panko bread crumbs
1 cup coconut flakes
For the beer batter:
1 cup all purpose flour
1 cup light beer
For the Mexi-corn salsa:
1 can whole kernel corn
1/2 jar salsa
juice of 1/2 lime
For spicy mayo:
1 cup mayo
2 teaspoons srirachi sauce
1 pkg soft flour tortillas
1 avocado, sliced
chopped iceberg lettuce
1 lime sliced into wedges
vegetable or corn oil for deep frying (at least 1-2 cups)
deep fry pan, wok or deep fryer
paper towels or cooling rack for draining excess oil
Rinse the shrimp in a strainer under cold water. Make sure they are cleaned and de-veined. Drain, and place in a large bowl with one chopped scallion and toss in Old Bay seasoning. Set aside to marinade for a few minutes.
Pour about 2 inches of oil in your fry pan or wok and heat on medium on the stove top. While that heats up prepare the mexi-corn salsa. In a small bowl, combine the corn, salsa, juice of 1/2 lime and 2 chopped scallions. Season with salt and pepper if desired. Set aside.
In a bowl combine egg, flour and beer to make the beer batter. It should be smooth, yet semi-thick consistency with no lumps. In a separate container (I like to use a high-sided large Tupperware), mix together panko breadcrumbs & coconut flakes.
Create an assembly line for breading the shrimp. First, dip the shrimp individually into the beer batter, then rolling them firmly into the breadcrumb and coconut mixture. When the oil is hot*, place each shrimp carefully into the oil. Let the shrimp fry on each side until light brown then gently turn over to ensure they are cooked evenly. Remove and place on cooling rack or paper towels to remove extra oil. Repeat with remaining shrimp.
*(You can tell the oil is ready when you dip an skewer or utensil into the center and you see tiny bubbles rise up around it.)
(Note: Depending on size of the pan you only want to fry a few shrimp at a time to avoid overcrowding the pan and burning. Always use caution when frying. If you are using a deep fryer follow instruction manual for this step.)
Once all the shrimp have fried allow them to cool while preparing spicy mayo. Mix together the mayo and srirachi sauce and spread evenly among the tortilla shells. Add a few pieces of chopped lettuce, 3-4 pieces of shrimp, a tablespoon of Mexi-corn salsa, and a few slices of avocado. Garnish with lime wedges.