Coconut Shrimp Tacos w/Chipotle Cream Sauce
4 Servings
Ingredients
12 Large, Shrimp, peeled & deveined
2/3 Cup, Beer
1 Egg
1/2 Cup, All-Purpose Flour
1 Tablespoon, Agave
1/4 Cup, All-Purpose Flour
S&P
1 Cup, Shredded Coconut
1 Tablespoon, Coconut Oil
6 Tortilla Wraps
Coleslaw
1 Avocado, diced
1/2 Cup, Tomatoes, Diced
1/4 Cup, Cilantro, Chopped
1/2 Cup, Chipotle Cream Sauce
1 Can, Black Beans
Instructions
Clean, peel & devein Shrimp, put onto a plate with a paper towel. Place in fridge until ready to use.
In a small bowl, whisk the beer, egg, 1/2 cup flour and agave and mix well until you get a smooth batter.
In a separate bowl, combine the 1/4 cup flour and S&P, mix well.
In a 3rd bowl add your coconut.
Line a baking sheet with wax paper and setup stations so you have your flour bowl, then your beer batter bowl, then your coconut bowl and finally the baking sheet.
Start by dredging the shrimp in the flour, shake off any excess flour and then coat in the beer batter. Then coat the shrimp with the coconut and then lay them onto baking sheet. Once all done with coating the shrimp place the baking sheet in fridge for up to 30 minutes.
On stove, over Medium heat, add 1 Tablespoon of Coconut Oil. Saute shrimp about 1 minute per side until nice and golden brown. Remove from heat and start building your tacos. If the heat is too high and your shrimp is getting too brown you can turn the heat down on stove slightly.
I like to heat my tortillas on my gas stove; just lay them onto burner and heat over low heat. Watch them very carefully and flip them over. They heat up very quickly. You can also heat them in the microwave or oven if you don’t have a gas stove.
Assembling the Taco: I topped our shrimp tacos with my homemade coleslaw, diced avocado, diced tomatoes, shrimp, homemade Chipotle cream sauce then garnished with some cilantro. I served black beans on the side.
Notes
Chipotle Cream Sauce
You can also use smaller shrimp in this recipe. We used 2 large shrimp in each taco for this recipe. If you substitute for smaller shrimp just figure 3-4 shrimp per taco (depending on how small they are).
Normally, I would leave the tails on the shrimp when cooking them. For this recipe, I decide to remove them since we were adding them to tacos. It made it so much easier; we didn’t have to worry about removing the tails before biting into the tacos.
For the coconut in this recipe, I used a finely shredded coconut. It almost has a texture of a breadcrumb. In most coconut shrimp recipes, you’ll notice they say to mix the coconut with breadcrumbs or panko breadcrumbs. I didn’t want to use breadcrumbs in this and the finely shredded coconut worked perfectly. Since my coconut was unsweetened I added some agave to my beer batter mix to it give just a hint of some sweetness.
Check out my recipe for Chipotle Cream Sauce: Chipotle Cream Sauce