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Lemon Butter Lobster Risotto Recipe

Lemon Butter Lobster Risotto Recipe
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★★★★★

4.7 from 14 reviews

Crispy coconut shrimp tacos paired with a vibrant, fresh mango salsa offer a delightful blend of tropical flavors and textures perfect for a quick, delicious meal. The shrimp are coated with shredded coconut and panko breadcrumbs, fried to golden perfection, and served on soft tortillas with crunchy lettuce and tangy mango salsa, making for a refreshing and satisfying dish.

Ingredients

Scale

For the Shrimp:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • Salt and black pepper, to taste
  • 2–3 tbsp vegetable oil, for frying

For the Mango Salsa:

  • 1 ripe mango, diced
  • 1/4 red onion, finely chopped
  • 1 small red bell pepper, diced
  • 1/2 jalapeño, minced (optional, for heat)
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt, to taste

For Assembly:

  • 8 small tortillas (corn or flour)
  • 1/2 cup shredded lettuce or cabbage
  • Lime wedges, for serving

Instructions

  1. Prepare the mango salsa: In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld and intensify.
  2. Prepare the shrimp: Pat the shrimp dry with paper towels to ensure the coating sticks well. Season lightly with salt and black pepper. Dredge each shrimp in all-purpose flour, dip into the beaten eggs, then coat thoroughly with a mixture of shredded coconut and panko breadcrumbs.
  3. Cook the shrimp: Heat vegetable oil in a large skillet over medium heat. Fry the shrimp for 2–3 minutes per side until golden brown and cooked through. Carefully remove the shrimp and drain on paper towels to remove excess oil.
  4. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave them wrapped in a damp cloth for 20-30 seconds until soft and pliable.
  5. Assemble the tacos: Lay a layer of shredded lettuce or cabbage on each tortilla. Top with 2–3 pieces of coconut shrimp per taco and spoon generous amounts of mango salsa over the top for a fresh, zesty bite.
  6. Serve: Garnish the tacos with lime wedges and extra cilantro if desired. Serve immediately while the shrimp are warm and crispy for the best taste experience.

Notes

  • You can use either sweetened or unsweetened shredded coconut according to your preference.
  • For a spicier salsa, use the jalapeño seeds or add more minced jalapeño.
  • To keep the shrimp crispy, serve the tacos immediately after cooking and assembly.
  • If you prefer baking over frying, shrimp can be baked at 400°F (200°C) for 10-12 minutes, flipping halfway through.
  • Gluten-free options can be made by substituting panko and flour with gluten-free alternatives and using corn tortillas.
  • Leftover mango salsa can be stored in the refrigerator for up to 2 days.

Nutrition

Keywords: coconut shrimp tacos, mango salsa, seafood tacos, tropical recipes, easy shrimp tacos, summer meals, fried shrimp, Mexican fusion

Find it online: https://maicook.com/lemon-butter-lobster-risotto-recipe/