Coconut Shrimp Tacos

Eva
Cooking is an art, as we mix all kinds of flavors and ingredients to create amazing dishes to delight ourselves. The perfect example of a great fusion of flavors is this recipe for coconut shrimp tacos, as they combine spices, shrimp, shredded coconut, and Sweet Crunchy Eva® Hydroponic Lettuce.Did you know? Lettuce is a food rich in vitamin A, a nutrient necessary for bones, skin, and eyes.Click to see more recipes with lettuce!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup flour
  • salt
  • pepper
  • paprika
  • 1 cup panko
  • 3/4 cups shredded coconut
  • 2 eggs
  • 1 kilo shrimp, clean
  • vegetable oil
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1/2 red onions, cut into strips
  • salt
  • 1 bag Sweet Crunchy Eva® Hydroponic Lettuce
Preparation
20 mins
3 mins
Low
  • Mix the flour, salt, pepper, and paprika in a bowl and set aside. In another bowl, mix the panko and shredded coconut and set aside.
  • Line up the flour, egg, and panko. First, coat the shrimp in the flour, then in the egg, and finally in the panko with coconut. Fry the shrimp in oil over medium-high heat for 3 minutes or until well cooked.
  • In a pan with a little oil, sauté the bell peppers and red onion, season with salt; Add the coconut shrimp and sauté for one more minute. Set aside.
  • Serve the coconut shrimp over Sweet Crunchy Eva® Hydroponic Lettuce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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