We've pulled off some pretty interesting tacos and wraps in our time, a number of which were edible, but definitely not fit for blogging.
But here's one we made more recently that is entirely worth the minimal effort.
We took inspiration from the fish tacos we make at least once every couple of weeks. But, this time we added shrimp. And we dredged the shrimp in coconut.
And then -- instead of topping them with chipotle slaw -- we subbed out the chipotle for Thai red curry and made it Thai style.
Along the way, we came up with a great way to batter and bake shrimp.
Turns out dipping the shrimp in a spicy butter mixture and dredging them in coconut before baking ensures rich flavor and a crispy coating that’s almost as good as fried. Huh, who would've known?
Well, now we do. And this one is a keeper.
Thai Style Coconut Shrimp Tacos
There are more great recipes where this one came from! We created this dish as part of our work with the Go Bold with Butter blog, where you'll find an amazing collection of delicious recipes using real butter.