Coconut Shrimp Tacos Recipe

Coconut Shrimp Tacos are a delicious twist on traditional tacos that are sure to impress your family and friends. The combination of crispy coconut shrimp, fresh toppings, and warm tortillas creates a mouthwatering experience. Whether it’s a weeknight dinner or a weekend gathering, these tacos are a fun way to enjoy seafood with a tropical flair.

Why Make This Recipe

There are so many reasons to try Coconut Shrimp Tacos! First, they are incredibly simple to make, requiring only a handful of ingredients. Second, the flavors blend beautifully, with the sweetness of the coconut, the savory shrimp, and the zesty pineapple salsa all coming together in every bite. Lastly, they are versatile – you can customize the toppings to your liking, ensuring everyone enjoys their own perfect taco.

How to Make Coconut Shrimp Tacos

Making Coconut Shrimp Tacos is straightforward. Here’s how you can prepare this delightful dish.

Ingredients:

½ cup all-purpose flour (60g) ($0.16)
¼ tsp garlic powder ($0.01)
¼ tsp paprika ($0.02)
¼ tsp cumin ($0.02)
¼ tsp allspice ($0.11)
¼ tsp salt ($0.01)
¼ tsp freshly cracked black pepper ($0.04)
1 egg, beaten ($0.50)
1 Tbsp water ($0.00)
½ cup panko breadcrumbs (30g) ($0.23)
1 cup sweetened shredded coconut (57g) ($0.46)
12 oz. X-large shrimp (19-22 per bag), thawed ($5.68)
8 flour tortillas (taco size) ($0.85)
1 cup vegetable oil (8 oz) ($0.64)
¼ small red cabbage, shredded (150g) ($0.29)
½ cup pineapple salsa (4 oz) ($0.96)
Optional toppings: lime, avocado, cilantro, jalapeño

Directions:

Grab 4 medium bowls or shallow dishes. In the first bowl, combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper. In the second bowl, whisk together the egg and 1 Tbsp of water. In the third bowl, add the panko and shredded coconut. Mix to combine. The last bowl will hold your prepared breaded coconut shrimp.
Toss the thawed shrimp in the flour, coating all sides. Avoid overcrowding the bowl. You may need to work in batches. Next, dip the shrimp in the egg mixture, ensuring complete coverage. Finally, press the shrimp into the panko/coconut blend, flipping to cover all sides thoroughly. Set aside until all shrimp are breaded.
Heat a heavy skillet over medium heat. Once hot, toast the tortillas on each side until the edges are browned. Stack the toasted tortillas on a plate and cover with a towel to keep warm.
In the same skillet, heat the vegetable oil over medium heat to about 350 to 365°F. Use a meat thermometer to check. Carefully place the coconut shrimp in the skillet and cook for 2 minutes until golden brown. Flip the shrimp gently and cook for another 2 minutes. Avoid overcrowding the skillet.
Remove the cooked shrimp and place them on paper towels to drain excess oil. Continue cooking until all shrimp are done.
To assemble the tacos, place the shredded cabbage down the middle of each tortilla. Top with coconut shrimp, pineapple salsa, and any additional desired toppings.

How to Serve Coconut Shrimp Tacos

Serve the Coconut Shrimp Tacos warm with a side of extra pineapple salsa or a zesty lime wedge for added freshness. You can also offer additional toppings like sliced avocado or jalapeños for those who enjoy more spice.

How to Store Coconut Shrimp Tacos

If you have leftover shrimp, store them in an airtight container in the refrigerator for up to two days. You can reheat them in a skillet over medium heat to maintain their crispiness. However, it is best to store the components separately to keep the tortillas from getting soggy.

Tips to Make Coconut Shrimp Tacos

Ensure the oil is hot enough before frying to achieve crispy shrimp.
Use fresh shrimp for the best flavor, but frozen works well too; just ensure they are thawed properly.
Customize the salsa by adding diced mango or avocado for a tropical twist.

Variation

If you’re looking for a healthier option, consider baking the coconut shrimp instead of frying them. Simply place the breaded shrimp on a baking sheet lined with parchment paper and bake at 400°F for about 15-20 minutes or until golden, turning halfway through cooking.

FAQs

Can I use other proteins instead of shrimp?
Yes, chicken or firm tofu can be substituted for shrimp in this recipe.
Is this recipe spicy?
The recipe itself is not spicy, but you can add jalapeños or hot sauce if you prefer some heat.
Can I make these tacos ahead of time?
You can prep the ingredients ahead of time, but it’s best to assemble the tacos just before serving to keep everything fresh and crispy.

Enjoy your delicious Coconut Shrimp Tacos! They are a fantastic way to bring a taste of the tropics right to your plate.

Coconut Shrimp Tacos

Coconut Shrimp Tacos are a delicious twist on traditional tacos featuring crispy coconut shrimp, fresh toppings, and warm tortillas.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 40

Course Dinner, Lunch

Cuisine Mexican, Seafood

Servings 4 servings

Calories 400 kcal

Ingredients

Breading Mix

½ cup all-purpose flour (60g)
¼ tsp garlic powder
¼ tsp paprika
¼ tsp cumin
¼ tsp allspice
¼ tsp salt
¼ tsp freshly cracked black pepper

Shrimp and Coating

1 each egg, beaten
1 Tbsp water
½ cup panko breadcrumbs (30g)
1 cup sweetened shredded coconut (57g)
12 oz. X-large shrimp, thawed (19-22 per bag)

For Assembly

8 each flour tortillas, taco size
1 cup vegetable oil (8 oz)
¼ small red cabbage, shredded (150g)
½ cup pineapple salsa (4 oz)

Optional Toppings

1 each lime
1 each avocado
1 each cilantro
1 each jalapeño

Instructions

Preparation

In the first bowl, combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper.
In the second bowl, whisk together the egg and 1 Tbsp of water.
In the third bowl, add the panko and shredded coconut. Mix to combine.
The last bowl will hold your prepared breaded coconut shrimp.

Breading the Shrimp

Toss the thawed shrimp in the flour, coating all sides. Avoid overcrowding the bowl.
Dip the shrimp in the egg mixture, ensuring complete coverage.
Press the shrimp into the panko/coconut blend, flipping to cover all sides thoroughly.
Set aside until all shrimp are breaded.

Cooking

Heat a heavy skillet over medium heat and toast the tortillas on each side until browned.
Stack the toasted tortillas on a plate and cover with a towel to keep warm.
In the same skillet, heat the vegetable oil to about 350 to 365°F.
Carefully place the coconut shrimp in the skillet and cook for 2 minutes until golden brown.
Flip the shrimp gently and cook for another 2 minutes, avoiding overcrowding.
Remove the cooked shrimp and place them on paper towels to drain excess oil.

Assembly

Place the shredded cabbage down the middle of each tortilla.
Top with coconut shrimp, pineapple salsa, and any additional desired toppings.

Notes

Ensure the oil is hot enough before frying for crispy shrimp. Use fresh shrimp for the best flavor. You can pre-prepare the ingredients, but it's best to assemble just before serving.

Keyword Coconut Shrimp Tacos, Crispy Shrimp, Easy Tacos, Seafood Tacos, Tropical Tacos