When we were in Long Beach Island a few years ago, we ate at Surf Taco almost every night. I ordered their coconut shrimp tacos and they were so good! In fact, I loved them so much I ate them almost every night! LOL!
One of the things I loved about it was the simplicity of the dish. It had basic, paired down ingredients that were not laden with heavy sauces and spices. Their recipe inspired me to create my own. And the best part? I use ready-to-make ingredients that I can quickly pick up from the market.
Sure, you can make each of these ingredients from scratch and there will be some added flavor, but I have to tell you, this dish is pretty good with ready made ingredients.
While I love a dish where I can pick up easy ingredients and throw it together to feed my family, feel free to swap in your favorite coconut shrimp, mango salsa or pickled cabbage recipes. It will extend the prep time, but would enhance the flavor of the dish.
The beauty of this recipe is you can make it as complicated or as simple as you like! My family loves this dish and we enjoy it often during the summer.
Prep time for this recipe is about 15 minutes and serves 3-4.
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Ingredients for Shrimp Tacos
2 Dozen Jumbo Coconut Shrimp (fresh, frozen or from your favorite recipe)
1 Small Cabbage Shredded
Small Flour Tortillas
Garnish with Chopped Cilantro (optional)
Cook coconut shrimp according to recipe or package directions. I usually purchase freshly prepared or frozen coconut shrimp, then bake in the oven according to package directions.
While shrimp is cooking, shred a head of cabbage and chop cilantro. You likely won’t need it all, but I save in ziplocs or storage containers for other dishes.
Take one small flour tortilla, then layer cabbage, salsa and two or three coconut shrimp depending on their size. Garnish with cilantro. Fold and enjoy!
What’s your favorite taco? This recipe is my “go-to” summer dish. I love how healthy and easy it is to prepare. Sometimes I pick up freshly prepared coconut shrimp from the seafood department at the market, but also found a delicious frozen variety I like to use. The quality of both is not too far from making it fresh and is a lot less work. So for me, I’ll stick with this semi-homemade version.
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