These coconut lime shrimp tacos are the perfect mexican dish. They’re full of flavor, come together in under 30 minutes, require minimal ingredients, and taste absolutely delicious!
Quick lil rant here- I HATE PHOTOSHOP.
I just spent the past hour trying to figure out how to change the text color on a photo. THE FREAKING TEXT COLOR. Finally, I gave up and looked it up. Turns out, all I needed to do was change one little setting. *facepalm*. Guys, technology isn’t my friend.
I remember taking 8th grade graphic design and thinking I would become the next big graphic designer. LOL. GOOD JOKE 13 YEAR OLD DANIELLE. YOU’RE FUNNY. I know that “practice makes perfect” when it comes to things like this, but I just wanna ball up in a corner and cry because TECHNOLOGY FREAKING SUCKS.
Also, my computer is about seven years old and is barely working right now. Okay, I’m done complaining.
Something you guys should know about me is that I’m VERY OCD about recipe development. If I set out to create a recipe one day, I MUST do it, and if I don’t, I will get major anxiety. For example, I was set to make a curry dish a few days ago, but I simply didn’t have the energy. I had spent all day painting walls and building furniture for the charity I work with, and I had tons of college app stuff to do. The LAST thing I wanted to do was cook, and I was freaking out that I wouldn’t get the curry done. Newsflash: I had time to do it another day, but because my OCD and perfectionism set in, I had to do it that day. Thankfully, my mom told me not to and took my camera away so I couldn’t do it. Good mom.
This recipe has been one I’ve been wanting to do for a while, but I’ve had so many “god, I’m pooped” moments to do it. I’ve been on an extreme taco craze lately, and I finally understand the hype. I used to think they were sad burritos, but I was so wrong. Tacos are perfect because you can put almost anything in them and it tastes good. You know I like something when I’ll make a savory breakfast out of it!
This is also a great way to use up coconut milk, because if you’re like me, you have 1/2 opened cans in your fridge and have no idea what to do with them. I’ve been making lots of curry recently, but I keep opening new cans of coconut milk *facepalm*. Lots of facepalms today, guys. Anyways, these tacos pack a ton of flavor from the coconut shrimp, and are perfect for a quick dinner. I’ll defiantly be making this shrimp more often, and you should too 😉
- For the coconut lime shrimp:
- 6 oz shrimp, peeled
- ¼ cup coconut milk
- Juice of ½ lime
- ½ tsp sea salt
- For the tacos:
- 6 corn tortilla's
- ½ bell pepper, sliced
- ¼ yellow onion, sliced
- 1 tsp coconut oil
- Coconut shreds
- For the shrimp:
- Combine all the shrimp ingredients in a bag and shake well. Marinate in the bag for four-six hours.
- Once done, heat up a skillet with a bit of olive oil and sauté until crispy.
- Set aside and place in the tacos once everything is ready.
- For the tacos:
- Melt the coconut oil on a skillet and swirl around. Set to a medium-high temperature.
- Toss on the onions and cook for ten minutes until tender.
- Add on the bell pepper and cook until tender and browned.
- Assemble the tacos by adding even amounts of the vegetables, shrimp, and any toppings you'd like into each tortilla. Enjoy!