1/2 cup shredded unsweetened coconut (125 milliliters)
Grated zest and juice 1 lime
2 tablespoons vegetable oil (25 milliliters)
Salt and freshly cracked black pepper
Fresh coriander leaves
4 soft shell flour or corn tortillas –
Shredded romaine lettuce for garnish
Charred corn salsa
Charred corn salsa:
2 ears of corn on the cob
1 small red onion, finely diced
8 grape tomatoes, quartered, juice reserved
Juice of 1/2 a lime
Pinch of chili powder, optional
Several drops hot sauce
Salt to taste
Char the corn on bbq or grill pan for several minutes on all sides, turning frequently, until evenly charred. Remove from grill and with a knife cut kernels off the corn into a bowl.
Add the remaining salsa ingredients, including the juice from tomatoes and toss to blend well. Set aside until ready to use.
In a medium bowl, combine the shrimp, grated lime zest and shrimp and toss with salt and pepper to season. Add the shredded coconut and coat shrimp well on both sides.
Heat the vegetable oil in large skillet on medium high heat. When hot, add the shrimp and cook about two minutes per side until golden and shrimp is curled and cooked through. Some of the coconut may fall off the shrimp as this isn’t a batter. Remove from heat onto plate and set aside.
Sprinkle with coriander and lime juice and serve in taco shells with charred corn salsa and other desired additional toppings.