These Crispy Coconut Shrimp Tacos are a fun twist on taco night! Tender shrimp coated in crunchy coconut make each bite sweet and crispy. Just imagine the crunchy goodness!
I love piling them high with fresh veggies and zesty sauce. It’s like a beach party on a plate! You’ll be coming back for seconds—trust me, I always do! 😄
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this recipe. If you’re looking for a budget-friendly option, try using smaller shrimp or even chicken strips. Tofu is a great plant-based alternative if you want a vegetarian version!
Panko Breadcrumbs: These add a lovely crunch. If you can’t find panko, regular breadcrumbs work too, but they won’t be quite as crispy. You can also make your own by processing stale bread in a food processor.
Sweetened Coconut: Shredded coconut gives a nice sweetness. If you prefer less sugar, use unsweetened coconut. It’ll still taste great, just not as sweet. And if coconut isn’t your thing, try crushed cornflakes for a different crunch!
Cabbage: The crunch of shredded cabbage is wonderful. You could swap it for lettuce or coleslaw mix if that’s what you have on hand. I like to use purple cabbage for a pop of color!
How Do I Get Perfectly Crispy Coconut Shrimp?
Getting that delightful crunch comes from a few key steps. Start by properly coating the shrimp. Make sure to shake off any excess flour because too much can make the coating soggy.
- In your three-step coating process, press the shrimp firmly into the panko and coconut mixture to help it stick.
- Fry in hot oil; if it’s too cool, the shrimp will absorb the oil and become greasy. Test the oil by dropping in a bit of the mixture—if it bubbles, you’re good!
- Finally, drain the cooked shrimp on paper towels to remove excess oil, maintaining their crunch. Serve immediately for the best results!
How to Make Crispy Coconut Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Tacos:
- 8 small corn tortillas
- 2 cups shredded cabbage (mix of green and purple if desired)
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
For the Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
To Garnish:
- Hot sauce (such as Sriracha)
- Extra chopped cilantro
Time Needed:
This delightful dish will take about 30 minutes in total! You’ll spend 10 minutes preparing the ingredients and coating the shrimp, and then around 15 minutes frying. Allow a few additional minutes to assemble and serve. Perfect for a quick weeknight dinner or a fun weekend treat!
Step-by-Step Instructions:
1. Prepare the Coconut Shrimp Coating:
Start by setting up your breading station! In three shallow dishes, place the flour (seasoned with salt and pepper), the beaten eggs, and a light mix of panko breadcrumbs and shredded coconut. This will help the shrimp get that yummy coating.
2. Coat the Shrimp:
Take each shrimp and dip it first into the flour, shaking off any excess. Next, dip it into the egg, and finally roll it in the panko-coconut mixture. Press gently to make sure it sticks well. Lay the coated shrimp on a plate and get ready to fry!
3. Fry the Shrimp:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When it’s hot (you can test by dropping in a bit of the mixture), carefully place the shrimp in batches in the oil. Fry them for about 2 minutes on each side until they turn golden brown and crispy. Once done, remove and place them on a paper towel-lined plate to drain any excess oil.
4. Warm the Tortillas:
While the shrimp are frying, warm your corn tortillas so they become soft and pliable. You can do this in a dry skillet or briefly in the microwave. Keep them covered with a kitchen towel to stay warm.
5. Make the Sauce:
In a small mixing bowl, combine mayonnaise, lime juice, honey, garlic powder, salt, and pepper. Stir until the sauce is smooth and creamy. This zesty sauce will bring everything together!
6. Assemble Your Tacos:
Start by layering a handful of shredded cabbage onto each warm tortilla. Next, add 3-4 crispy coconut shrimp on top, drizzle with the lime mayo sauce, and if you’re feeling spicy, add a little hot sauce.
7. Garnish and Serve:
Finish off by sprinkling chopped fresh cilantro over the top of each taco. Serve with lime wedges on the side for that extra burst of flavor. Enjoy these delicious, crunchy, and flavorful Crispy Coconut Shrimp Tacos with family and friends!
Enjoy your crunchy, sweet, and zesty Crispy Coconut Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before coating and frying. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quicker option.
What’s a Good Alternative to Coconut?
If you’re not a fan of coconut, you can substitute it with crushed cornflakes or even some finely chopped nuts for added crunch. Just keep in mind that the flavor will change slightly!
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the lime mayo sauce a day in advance. Store it in an airtight container in the fridge. Just give it a stir before using it to refresh the flavors!
How Should I Store Leftover Tacos?
To store leftovers, keep the shrimp and tortillas in separate airtight containers in the fridge for up to 2 days. Reheat the shrimp in the oven for crispiness and warm the tortillas in a skillet or microwave before assembling again.
