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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 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 complimented this coconut shrimp perfectly.
Coconut Shrimp with spicy mango salsa
Ingredients
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
One mango, sliced into cubes
One red sweet pepper, diced
One tablespoon chopped cilantro
1/8 cup of diced red onion
1/6 cup of chopped purple cabbage
One 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!
