Fody’s Coconut Shrimp Tacos with Pineapple + Mild Salsa

Pre-heat oven to 425F and line a baking sheet with parchment or a silicone baking liner. Position a baking rack on top of the baking sheet.

Add shrimp to a large mixing bowl.

In a small bowl whisk together eggs, coconut milk + Fody’s Shallot Infused Olive Oil. In another small bowl, add shredded coconut, tapioca flour, gluten free flour, Mexican oregano and salt, whisking together to combine.

Arrange bowls in an assembly line, starting with the shrimp, then egg mixture , then coconut flake + flour mixture. Dip shrimp in the egg mixture then dredge in the coconut flake + flour mixture. Place coconut shrimp on the baking rack + repeat with all remaining shrimp. Be sure to leave enough space in between shrimp to allow for even cooking.

Bake for 8-10 minutes, then flip and bake another 6-8 minutes until coconut shrimp are crispy + golden brown.

While shrimp bake, add Fody’s Mild Salsa + pineapple pieces to a small mixing bowl and stir to combine.

When coconut shrimp are fully cooked, assemble tacos by layering coconut shrimp then the salsa mixture, topping with fresh cilantro + a squeeze of fresh lime juice.