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Are you ready for some crispy, flavor-packed shrimp tacos?! This recipe for ULTRA® Coconut Crusted Shrimp Tacos is the best under 30 minute dinner you have to try.
Trust me, you HAVE to make these guilt-free tacos. They are stuffed with baked coconut-crusted shrimp, a zesty slaw and drizzled with a chipotle ranch dressing. Paired with a cold glass of Michelob ULTRA® and you have the ultimate meal to enjoy with family and friends!
WHAT INGREDIENTS DO I NEED?
- 10 oz tail off, deveined shrimp
- ¼ cup oil - vegetable or olive
- 2 tablespoon cornstarch
- ½ cup breadcrumbs
- 2 cups shredded coconut - sweetened or unsweetened
- 3 cups shredded cabbage mix
- 1 lime
- dash of salt/pepper
- Small flour tortillas
- Chipotle or Spicy Ranch Dressing
Michelob ULTRA is a beer that's brewed for those of us who live life to the fullest, who pursue their health and happiness equally. It's truly the Superior Light Beer® with 2.6 carbs and 95 calories per bottle.
HOW DO I MAKE ULTRA COCONUT CRUSTED SHRIMP TACOS?
To create these ULTRA Coconut Crusted Shrimp Tacos, start by preparing 3 separate bowls with the following ingredients:
- ¼ cup oil - olive or vegetable
- ½ cup breadcrumbs & 2 tablespoon of cornstarch
- 2 cups shredded coconut - sweetened or unsweetened
Next, dip each shrimp in the oil, the breadcrumb mixture, back to the oil, then into the shredded coconut. Place them on a baking sheet and bake at 400 degrees F for 6-8 minutes approximately, or until the coconut becomes slightly toasted.
**I used precooked shrimp for this recipe. If you want to use raw shrimp, add another 4-5 minutes of cooking time, or until the shrimp becomes pink and cooked through).**
Once the shrimp is finished baking, remove them from the oven and let cool slightly.
While the shrimp are cooling, toss together 3 cups of shredded cabbage mix with the juice of 1 lime and a dash of salt & pepper.
To build the tacos, fill a small flour tortilla with 3-4 coconut shrimp, top with cabbage, fresh cilantro and a drizzle of your favorite chipotle or spicy ranch dressing.
What would a delicious taco dinner be without the refreshing and easy-to-drink Michelob ULTRA Light Beer or Michelob ULTRA Pure Gold?
Next time you're at your local Kroger (or Kroger banner store), be sure to grab a case or two!
ULTRA Coconut Crusted Shrimp Tacos
Ingredients
- 10 oz tail off, deveined shrimp
- ¼ cup oil - vegetable or olive
- 2 tablespoon cornstarch
- ½ cup breadcrumbs
- 2 cups shredded coconut - sweetened or unsweetened
- 3 cups shredded cabbage mix
- 1 lime
- dash of salt/pepper
- Small flour tortillas
- Chipotle or Spicy Ranch Dressing
Instructions
- ¼ cup oil - olive or vegetable
- ½ cup breadcrumbs & 2 tablespoon of cornstarch
- 2 cups shredded coconut - sweetened or unsweetened
1. Start by preparing 3 separate bowls with the following ingredients:
2. Next, dip each shrimp in the oil, the breadcrumb mixture, back to the oil, then into the shredded coconut. Place them on a baking sheet and bake at 400 degrees F for 6-8 minutes approximately, or until the coconut becomes slightly toasted.
**I used precooked shrimp for this recipe. If you want to use raw shrimp, add another 4-5 minutes of cooking time, or until the shrimp becomes pink and cooked through).**
3. Once the shrimp is finished baking, remove them from the oven and let cool slightly.
4. While the shrimp are cooling, toss together 3 cups of shredded cabbage mix with the juice of 1 lime and a dash of salt & pepper.
5. To build the tacos, fill a small flour tortilla with 3-4 coconut shrimp, top with cabbage, fresh cilantro and a drizzle of your favorite chipotle or spicy ranch dressing.
MARIA PEREZ says
Julie, thank you for sharing your delicious recipes!!
I look forward to try the pumpkin bread and the tacos