1 pound shrimp 1 cup sweetened coconut flakes ½ cup panko breadcrumbs 2 tsp. coconut oil ½ tsp. Old Bay seasoning ⅛ tsp. cayenne pepper ⅛ tsp. chili pepper ¼ cup all-purpose flour 2 eggs ½ pineapple 1 jalapeño 1 tbsp. red onion 1 tbsp. cilantro juice from ½ lime 8 tortillas
Finely dice pineapple, jalapeño, red onion and cilantro. Add ingredients to a mixing bowl. Add juice from ½ lime and stir. Set aside.
Preheat oven to 450 F. (230 C.) and line a baking sheet with tin foil. Wash and remove tails from 1 pound cooked or un-cooked shrimp (I've found little difference for this recipe). Set aside.
In a bowl, mix sweetened coconut flakes and panko breadcrumbs. Thoroughly mix in liquid coconut oil. Sprinkle with Old Bay seasoning, cayenne pepper and chili pepper. Gently toss.
Place the bowl of coconut mixture next to 2 other bowls on a table. In one, add all purpose flour, and in the other, add 2 beaten eggs. Dip shrimp first in flour, making sure it’s thoroughly coated.
Then, dip the shrimp in egg, again making sure it’s thoroughly coated, allowing a bit to drip off.
Then, dip the shrimp into the coconut-panko mixture, making sure to really press it down and thoroughly coat it.
Place coconut-covered spiced shrimp on your foil-lined baking sheet, and repeat the 3 steps with each shrimp. Once they’re all done, bake for 10-12 minutes.
When finished, remove and fill 8 tortillas with 3 shrimp each and add a nice helping of pineapple salsa. Spritz with lime and serve.