Always say YES to shrimp tacos! Loaded with our signature coconut shrimp bites, pickled onions, fresh salsa and drizzled sweet chili sauce.
12 frozen Coconut Shrimp Bites
1⁄3 cup white distilled vinegar
2 tbsp water
1 medium red onion sliced thin
1 tsp sugar
1⁄4 tsp salt
1 sprig of thyme
3 diced Roma tomatoes
2 tbsp diced jalapeños
1⁄3 cup of diced sweet bell peppers — red, orange or yellow
2 limes quartered
1 mini cucumber sliced thin
8 avocado slices in lime juice
Cooking oil spray
8 small soft corn tortillas
Red Lobster Sweet Chili Sauce (included in Coconut Shrimp Bites package)
4 sprigs of cilantro
Preheat oven to 425 degrees F.
Cook Red Lobster Coconut Shrimp Bites according to package directions.
To make pickled onions, in a small pot add distilled vinegar, water, red onion, sugar, salt, and thyme. Cook on low for approximately 5 minutes until onions turn magenta in color and soften a bit.
To make fresh salsa, in a medium bowl add diced tomatoes, jalapeños and peppers. Squeeze 2 lime wedges. Mix.
Spray a flat pan with cooking oil. Individually cook each side of tortilla for 20-30 seconds. Spray the pan with cooking oil again as needed.
To assemble tacos, place two double layers of corn tortillas on each plate and layer avocados slices, cucumbers slices, salsa, and pickled onion. Place 3 Red Lobster Coconut Shrimp Bites on top of each taco, drizzle all with Sweet Chili Sauce and finish by placing cilantro atop.
Preparation alternative - Dice pickled onion, chop cilantro and add to fresh salsa.