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Whenever I am eating-out, while someplace warm for vacation, I get coconut shrimp. Every time. It is just so good.
These coconut shrimp tacos with spicy mango salsa really hit the spot. I used SeaPak® Butterfly Shrimp in these tacos. The shrimp was easy to cook and turned out perfectly crispy. Warm weather has been flirting with us lately, and eating these tacos is a great way for me to pretend that this weather will be here to stay. ( who am I kidding, we have as two weeks in a row, where 60 degree weather was followed by snow.)
I added all my favorite flavors to this mango salsa, and it complemented this coconut shrimp perfectly.
You can find SeaPak® products in the frozen aisle at Walmart. You can obtain a coupon for these products here.
This sweet coconut shrimp, spicy mango salsa pairs wonderfully with chardonnay. I enjoyed a glass of Black Box Chardonnay with these tacos, and was so refreshing.
SeaPak® is now offering a new recipe book that features 40 meal solutions with pairings- that help make meal planning easier. There are two ways to obtain one of these booklets.
- Use your local Walmart Grocery Pickup to receive a booklet containing SeaPak® recipe solutions! The recipe booklet will be included in grab bag for first time online grocery shoppers who order between March 1st and the first half of April.
- You can obtain one of these booklets online, by visiting this website.
Black Box wines are so convenient, and stays fresh in your fridge for up to six weeks. This works well for me, since I just like to have a little glass of wine at a time. It is also a less expensive choice to bottles of wine. I really enjoyed this Black Box Chardonnay
This meal is super easy, and takes only a few minutes to prepare.
Coconut Shrimp with spicy mango salsa
SeaPak® Jumbo Coconut Shrimp – you will need two shrimp per taco
Tortillas. I used corn tortillas, you can use flour tortillas too.
2-3 tablespoons of spicy mango salsa
Spicy Mango Salsa
1 mango, sliced into cubes
1 red sweet pepper, diced
1 tablespoon chopped cilantro
1/8 cup of diced red onion
1/6 cup of chopped purple cabbage
1 tablespoon of honey
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
juice of 1/2 a lime
Method: Preheat oven, and bake shrimp according to the instructions on the box. When the shrimp is cooked, cut off the tails. Heat tortillas, and prepare salsa. Assemble the tacos. Use two pieces of shrimp per taco, top with salsa and enjoy.
These were just too good! and amazingly easy! I am going to be making these again for sure! Don’t forget to check out SeaPak® 40 recipe ideas with pairings! You can actually view it here.