I haven’t shared a seafood recipe with you all in forever! So, when I was watching The Chew recently and saw a recipe for shrimp tacos and roasted pineapple salsa, I knew that would be a great summer meal to share with you all.
I searched around the internet and found this delicious recipe for Coconut Shrimp Tacos that just screamed summer and tropical. And it gave me a reason to try homemade corn tortillas.
This recipe may seem like a lot of steps but you can make the pineapple salsa the night before, which is what I did. I think it’s even better that way since it gives time for all the flavors to mingle together.
Then night you are making these, all you have to do is set up your stations to bread the shrimp and cook them up. The corn tortillas are so easy to whip up that you can do that right before the shrimp and keep them wrapped in a tea towel on warm in the oven.
The combination of the slightly sweet, crunchy shrimp with the soft corn tortillas and sweet, spicy salsa was pretty amazing. I loved the combination of flavors in the salsa and the kick it had from the jalapenos but if you don’t dig spicy, remove all the ribs and seeds from the peppers and it should be just right for you.
I probably should have done that since I live with a wimpy boy. It always is a little funny to see his face when he eats something spicy though. I’m kind of mean that way.
- 2 lbs. large shrimp (16/20 ct), peeled & deveined
- 1/4 cup flour (coconut or all-purpose)
- 1/4 cup coconut milk
- 1/4 cup water
- 1 - 1 1/2 cups finely shredded unsweetened coconut
- Salt & pepper
- Canola oil, for frying
- Corn Tortillas
- Shredded Lettuce
- Lime Wedges, for garnish
- 2 cups chopped fresh pineapple
- 2 tomatoes, seeds removed & roughly chopped
- 2-3 large jalapenos, seeds and ribs removed for a less spicy salsa (I left seeds/ribs in one and took them out of the rest)
- 1/2 yellow onion, roughly chopped
- 4 large garlic cloves, peeled
- Extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh cracked pepper
- Juice of 1 lime
- To make salsa: Evenly layer all of the pineapple and vegetables onto a foil or parchment lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and lightly toss everything together. Roast for 20-25 minutes at 425 degrees, until everything is tender and caramelized. Transfer to a food processor, add lime juice and as much cilantro as desired and puree until as smooth as preferred. Set aside until ready to use.
- To make coconut shrimp: Place the flour in one pie plate, coconut milk and water in another and the shredded coconut in a third pie plate. Season each with about 1/2 tsp. each of salt and pepper. Dip the shrimp in flour, then the coconut milk mixture and then the coconut. After all of the shrimp is breaded, saute in a pan over medium-high heat. Shrimp only need about 1 minute per side, until browned and crispy. Transfer to a paper towel-lined platter to drain.
- Top tortillas with shredded lettuce, coconut shrimp and roasted pineapple salsa. Garnish with a lime wedge.