04/01/2026
Coconut Shrimp with lime crèma and mango salsa
Mango Salsa
🍅Tomatoes-I used Roma because that’s what I had
🫑Pepper- I used yellow, but again- use whatever color you want
🥒Cucumber
🧅 Red Onion
🧄Garlic
🥭Mango
🍋🟩lime
🌿 Cilantro
🍯 Honey
🧂 salt
Pepper
Dice everything, squeeze lime, S&P to your liking, and honey till it makes your heart happy. 😃 Stir. Let sit for about 10-15 minutes to meld flavors (if you can wait that long). Serve with tortillas or anything you have on hand.
Coconut Shrimp
🍤 Shrimp- Peeled, deveined, raw
🧂 Salt
Pepper
🥥 coconut
Flour
🥚 Egg
Panko- plain
Oil
Tortilla Shells- your preference
How To:
1. Rinse and pat dry shrimp. Sprinkle S&P on shrimp.
2. Lay out three bowls, plates, something with sides. Add flour to one, egg to another, and panko and coconut to the last.
3. Dip each shrimp first into flour, then egg wash, then coat with the coconut panko mixture.
4. Heat oil in pan- you can also air fry. When oil is hot, fry shrimp. You don’t want to overcook or they will be rubbery. Just a minute (or two- depending on size) on each side. Work in small batches so you don’t over or under cook. Remove and lay out on paper towel to cool.
5. Toast the tortillas. There are several different ways to do this. If you have a gas stove, you can lay the tortillas over the grate, and use tongs to flip. I have also laid them on top of a flat top burner.
But what I usually do, as I did last night- toast them in the pan I used to make the street corn because it already was seasoned and lubricated with butter.
6.Assemble. This is personal preference, but this time, I put the shrimp on the bottom, mango salsa next, drizzled some lime crèma, and added some avocado.
Enjoy!! 🌮
