Coconut shrimp tacos are a tropical treat! Crunchy shrimp coated in sweet coconut are nestled in soft tortillas. Topped with zesty slaw, they’re a fun way to spice up taco night!
These tacos always remind me of beach vacations. Who doesn’t love a bite of sunshine? 🌞 I like to serve them with some fresh lime on the side—it adds a perfect zing!
Key Ingredients & Substitutions
Shrimp: Use medium shrimp for this recipe, but large shrimp work too! If you’re looking for a vegetarian option, try using tofu or cauliflower instead—just coat them the same way.
Coconut: Sweetened shredded coconut adds a delightful crunch. If you’re watching your sugar intake, use unsweetened coconut, or consider crushed cornflakes for a different texture.
Tortillas: Corn tortillas bring that authentic taco taste, but if you prefer, flour tortillas are also great. Feel free to use larger tortillas if you want more filling!
Avocado: Fresh avocado adds creaminess. If it’s not in season, substitute with guacamole or even a dollop of sour cream.
Pineapple: Fresh pineapple is best, but canned works in a pinch. If you want a twist, try mango for a different tropical flavor.
How Do I Get Crispy Coconut Shrimp?
Achieving perfectly crispy shrimp is all about the breading process and frying temperature. Make sure you give each shrimp a solid coat for the best crunch!
- Start by coating the shrimp lightly in flour—it helps the egg stick.
- Dip in beaten eggs, letting the excess drip off. This layer keeps everything together.
- Press firmly into the coconut and panko mix, ensuring full coverage, then set aside.
For the frying part, heat the oil properly; it should sizzle when you add the shrimp. Fry in batches to avoid crowding, allowing them to cook evenly. Drain on paper towels to keep them crispy; then assemble your delicious tacos!
Coconut Shrimp Tacos Recipe
Ingredients You’ll Need:
For the Coconut Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/4 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
For the Tacos:
- 6 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 avocado, diced
- 1/2 cup diced pineapple (fresh or canned, drained)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
For the Sauce:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 30 minutes from start to finish. You’ll spend about 15 minutes prepping and breading the shrimp, and 15 minutes frying and assembling your tacos. In under half an hour, you’ll have a fabulous dinner ready to serve!
Step-by-Step Instructions:
1. Prepare the Coconut Breading:
Start by setting up your breading stations. Place the all-purpose flour in a shallow bowl. In a second bowl, whisk the eggs together until they’re well combined. In a third bowl, mix the shredded coconut, panko breadcrumbs, salt, and pepper.
2. Bread the Shrimp:
Taking each shrimp, dip it into the flour first, making sure it’s lightly coated, then shake off any excess. Next, dunk it into the whisked eggs, allowing any extra to drip off. Finally, press the shrimp into the coconut and panko mixture until it’s fully coated. Set the breaded shrimp aside on a plate.
3. Fry the Shrimp:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (you can test by dropping in a bit of the coconut mixture—if it sizzles, you’re ready), carefully fry the shrimp in batches. Cook them for about 2 minutes on each side until they are golden brown and fully cooked through. Transfer the fried shrimp to paper towels to drain any excess oil.
4. Make the Sauce:
In a small bowl, combine the mayonnaise, lime juice, honey, garlic powder, and a pinch of salt and pepper. Whisk until smooth and set aside for serving.
5. Warm the Tortillas:
To warm your tortillas, you can either place them in a dry skillet for a few seconds on each side until warm or wrap them in a damp paper towel and microwave for about 20 seconds.
6. Assemble the Tacos:
Now it’s time to put together your tacos! Spread a spoonful of the lime sauce onto each tortilla. Top with a mix of both red and green cabbage, followed by 3-4 pieces of the crispy coconut shrimp. Add the diced avocado and pineapple, and finish off with a sprinkle of fresh cilantro.
7. Serve and Enjoy:
Serve your coconut shrimp tacos immediately with lime wedges on the side for an extra burst of flavor. Enjoy your tropical feast!
These tacos are a delightful blend of crunchy, sweet coconut shrimp with fresh and vibrant toppings. Perfect for a fun dinner or a special gathering. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them in the refrigerator overnight or place them in a sealed bag and submerge in cold water for a quick thaw. Be sure to pat them dry before breading!
How Can I Make the Tacos Spicier?
If you like some heat, add sliced jalapeños or a drizzle of hot sauce to the tacos before serving. You can also spice up the lime sauce by mixing in some Sriracha or chipotle sauce!
Can I Make These Tacos Ahead of Time?
While the shrimp is best served fresh for ultimate crispiness, you can prepare the sauce and chop the veggies in advance. Just make sure to fry the shrimp shortly before serving to keep them crispy!
How Should I Store Leftovers?
Store any leftover shrimp and toppings separately in airtight containers in the refrigerator. They’ll stay fresh for about 2 days. To reheat, place the shrimp in a hot oven for a few minutes or in a skillet until heated through, but avoid microwaving to keep them from getting soggy!
