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COCONUT SHRIMP TACO WITH JERK AIOLI

These shrimp are perfect anywhere on your menu. All they need are a few trendy dipping sauces for an easy to execute and shareable appetizer. You can also turn them into a Caribbean inspired taco as well. Serve them up with a pineapple salsa and jerk seasoned aioli for a tropical twist to a crowd pleasing crave worthy dish
Serves: 4 Entrée Servings (3 tacos)
Prep time: 10 mins
Cook time: 5 mins
Ingredients
Preparation
  • 12 each Coconut Breaded Shrimp
  • 12 each Flour Tortillas, small
  • ¾ cup Mayonnaise
  • 1 tbsp. Caribbean Jerk Seasoning
  • 1 ½ cups Green Cabbage, shredded thin
  • 1 cup Charred Pineapple, small diced
  • ¼ cup Red Bell Pepper, small diced
  • 2 tbsp. Red Onion, minced
  • 1 tbsp. Cilantro, chopped
  • 1 tbsp. Lime Juice
Tips from the chef: Love that coconut crunch, but looking to change it up? Try tossing these shrimp with your favorite spice blend immediately after they’re out of the fryer for an easy to execute menu twist.
  1. To prepare the pineapple salsa mix together the red onion, bell pepper, cilantro, lime and pineapple. Season to taste with salt and reserve.
  2. To prepare the jerk aioli mix together the mayonnaise and jerk seasoning in a small bowl. Reserve under refrigeration.
  3. Toast each flour tortilla on a grill until lightly charred.
  4. Prepare the Coconut Shrimp according to the package instructions. Cook to an internal temperature of 145°F minimum. Deep fry from frozen in clean oil at 350°F for 2-2 ½ minutes.
  5. To serve: Place approximately 2 tbsp. of cabbage into the center of each tortilla. Remove the tails from the shrimp and place atop the cabbage. Garnish with reserved salsa and jerk seasoned aioli.

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