Origin Crispy Coconut Shrimp Tacos

Inspired by coastal Baja-style seafood tacos, this version blends Mexican street food with the tropical flair of coconut shrimp often found in Caribbean cuisine. The combo of crunch and sweetness makes them totally irresistible.

What I Love About This Recipe

They look fancy but are simple to pull together. The shrimp stay crispy and tender, and you can customize the toppings to suit your mood — from spicy slaw to cool avocado.

Also Read : Chef John’s Mexican Street Corn Dip

Crispy Coconut Shrimp Tacos

Recipe by RecipeWikkiCourse: Main CourseCuisine: Mexican Fusion, Caribbean-InspiredDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Crispy Coconut Shrimp Tacos are a tropical twist on the classic taco, featuring juicy shrimp coated in shredded coconut and breadcrumbs, then fried to golden perfection. Served in warm tortillas with tangy slaw, creamy sauces, or fresh mango salsa, these tacos offer a perfect balance of crunchy, sweet, and savory flavors. The combination of textures and bright ingredients makes this dish both fun and satisfying. They’re ideal for summer meals, casual dinners, or entertaining with flair.

Ingredients

• 1 lb large raw shrimp, peeled and deveined

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ¾ cup unsweetened shredded coconut

• ¾ cup panko breadcrumbs

• ½ tsp salt

• ¼ tsp black pepper

• 8 small corn or flour tortillas, warmed

• 2 cups shredded cabbage or slaw mix

• 1 avocado, sliced

• Fresh cilantro, for garnish

• ⅓ cup mayonnaise

• 1 tbsp lime juice

• 1 tsp honey

• 1 tsp sriracha or hot sauce

Directions

• Place flour in one shallow dish.
• In a second dish, add the beaten eggs.
• In a third dish, mix coconut, panko, salt, and pepper.
• Pat shrimp dry.
• Dredge in flour, shaking off excess.
• Dip in egg, then press into coconut mixture to coat.
• To Bake: Preheat oven to 425°F (220°C). Place shrimp on a parchment-lined baking sheet. Lightly spray with oil. Bake 8–10 minutes, turning halfway, until crisp and cooked through.
• To Fry: Heat ½ inch oil in a skillet over medium-high heat. Fry shrimp in batches, about 2 minutes per side, until golden. Drain on paper towels.
• Stir together mayo, lime juice, honey, and sriracha in a small bowl.
• Fill each tortilla with slaw, a few shrimp, avocado slices, and a drizzle of sauce. Garnish with cilantro.

Notes

• For extra crunch, use all panko if you prefer no coconut.
• The sauce can be made ahead and stored in the fridge up to 3 days.
• Leftover shrimp are great on salads or rice bowls.

The post Crispy Coconut Shrimp Tacos appeared first on RecipeWikki.

Origin Marinated Shrimp & Succotash Toasts

Succotash is a traditional Native American dish typically made with corn and lima beans. This recipe adds a modern twist by pairing it with marinated shrimp and serving it on crusty toast — a fusion of Southern flavors and coastal charm.

Why You’ll Love This Recipe

It’s light but satisfying, easy to prep ahead, and bursting with textures and colors. The shrimp bring a zingy punch, while the succotash adds a sweet and savory crunch. Great for parties or an upscale lunch!

Also Read : Mapo Tofu

Marinated Shrimp & Succotash Toasts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• ½ lb (225g) medium shrimp, peeled and deveined

• 1 tbsp olive oil

• Juice of 1 lime

• 1 garlic clove, minced

• Salt and pepper to taste

• ½ tsp smoked paprika (optional)

• ½ cup corn kernels (fresh, canned, or frozen)

• ½ cup lima beans or edamame, cooked

• ½ cup cherry tomatoes, halved

• ¼ red bell pepper, finely chopped

• 2 tbsp red onion, finely diced

• 1 tbsp olive oil

• Salt and pepper to taste

• Fresh herbs like basil or parsley, chopped

• 4–6 slices of crusty bread (baguette or sourdough), toasted

• Optional: a smear of ricotta, goat cheese, or avocado for extra creaminess

Directions

• Marinate the shrimp: In a bowl, mix shrimp with olive oil, lime juice, garlic, smoked paprika, salt, and pepper. Let sit for at least 15 minutes in the fridge.
• Cook the shrimp: Heat a skillet over medium heat and cook shrimp 2–3 minutes per side until pink and opaque. Set aside.
• Prepare the succotash: In a bowl, mix corn, lima beans, tomatoes, bell pepper, onion, olive oil, and herbs. Season with salt and pepper.
• Assemble the toasts:
• Toast bread slices until golden and crisp.
• Optionally, spread a thin layer of ricotta, goat cheese, or avocado on each slice.
• Top with a generous spoonful of succotash.
• Place 2–3 shrimp on top.
• Serve immediately, garnished with extra herbs or a drizzle of olive oil if desired.

Notes

• Make the shrimp and succotash ahead of time and assemble just before serving.
• For a smoky touch, grill the shrimp and bread instead of pan-cooking.
• Can also be served as a deconstructed salad without the toast.

The post Marinated Shrimp & Succotash Toasts appeared first on RecipeWikki.

Origin Wasabi Shrimp Sushi Cups

Wasabi Shrimp Sushi Cups are a modern take on traditional sushi, inspired by the popularity of sushi rolls and the desire to make them more convenient for casual snacking. These sushi cups are a fun, creative fusion that brings sushi to a bite-sized format.

What I Love About This Recipe

These sushi cups offer the perfect balance of spicy wasabi shrimp, creamy avocado, and the crunch of the wonton shell. They’re a playful and flavorful appetizer that’s surprisingly simple to prepare. Plus, you can enjoy the vibrant flavors of sushi without needing a sushi roll mat!

Also Read : Salmon Crescent Rolls

Wasabi Shrimp Sushi Cups

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150

kcal

Ingredients

• 12 wonton wrappers

• 1 lb cooked shrimp, peeled and chopped

• 2 tbsp mayonnaise

• 1 tbsp wasabi paste (adjust to your spice preference)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 cup sushi rice, cooked and seasoned with rice vinegar, sugar, and salt

• 1 avocado, diced

• 1 tbsp sesame seeds (optional)

• 1-2 green onions, chopped (optional, for garnish)

Directions

• Preheat the oven to 375°F (190°C).
• Press the wonton wrappers into the cups of a muffin tin, creating a cup shape. Bake for 8-10 minutes, or until golden and crispy. Remove from the muffin tin and set aside to cool.
• In a bowl, mix the chopped shrimp with mayonnaise, wasabi paste, soy sauce, and sesame oil. Adjust the wasabi to your spice preference.
• Gently fold in the cooked sushi rice and diced avocado, mixing well.
• Spoon the shrimp and rice mixture into each baked wonton cup, filling them generously.
• Sprinkle with sesame seeds and chopped green onions for garnish, if desired.
• Serve immediately and enjoy!

Notes

• If you prefer milder heat, reduce the amount of wasabi paste or omit it entirely.
• You can also add pickled ginger or a dash of sriracha for extra flavor.
• If you don’t have wonton wrappers, you can substitute with tortilla chips or small pastry cups

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