This recipe for coconut shrimp tacos yields perfect, golden-brown, sweet-and-savory shrimp that feel right at home in a flour tortilla:
In a medium bowl toss together the onion and a pinch of salt. Add the lime juice and set aside to pickle while you cook the shrimp.Fit a heavy-bottomed pot with a deep-fry thermometer and add oil to a depth of 1½ inches. Cook over medium-high heat, until the oil reaches 350°F. Line a baking sheet or heatproof platter with paper towels and set it by the stove.Meanwhile, in a large bowl, stir together the flour, cornstarch, oregano, and 2 teaspoons of salt.
Pour the shredded coconut onto a wide plate or shallow bowl. Dredge the shrimp in the batter, then dip in the coconut to coat. Fry the battered shrimp in batches until golden brown and cooked through, 4–5 minutes per batch. Use a heatproof slotted spoon or spider skimmer to transfer the shrimp to the lined baking sheet to drain while you continue frying the rest.
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