These Coconut Shrimp Tacos are a tasty treat! Juicy shrimp coated in crispy coconut flakes give a sweet crunch. Wrapped in soft tortillas, it’s a fun twist on taco night!
Every bite is like a mini vacation to the beach! I love adding fresh toppings like mango salsa or avocado for extra flavor. Who can resist a taco that sings sunny vibes? 🌴
Key Ingredients & Substitutions
Shrimp: Large, peeled shrimp bring flavor and a nice bite. If you’re on a budget or can’t find shrimp, consider using chicken tenders or tofu for a different twist. Both can be marinated and prepared in a similar way.
Coconut: Shredded unsweetened coconut adds texture and taste. If you don’t have it, try using crushed cornflakes or breadcrumbs mixed with a touch of sugar for a sweet crunch.
Mayonnaise: Used for the sauce, you can swap it for Greek yogurt for a healthier option. It gives a nice tang while still being creamy. For a vegan alternative, look for an egg-free mayo.
Vegetable Oil: This is key for frying. You can use other oils like coconut or canola, or if you prefer a healthier approach, try baking the shrimp. Just spray them lightly with oil.
What’s the Best Way to Get Crispy Coconut Shrimp?
Achieving that golden, crispy coconut shrimp starts with proper breading. Here’s how to get it just right:
- Pat the shrimp dry; moisture makes breading soggy.
- Use three bowls for the dipping process: one for flour, one for beaten eggs, and one for the coconut and panko mixture.
- Coat each shrimp thoroughly, pressing the coconut-panko mix onto the shrimp so it sticks well.
- Ensure your oil is hot enough (about 350°F) before frying—this keeps them crispy. Fry in batches to avoid overcrowding.
These simple tricks will help you create perfectly crispy coconut shrimp that are simply irresistible!
How to Make Coconut Shrimp Tacos?
Ingredients You’ll Need:
For The Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For The Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup diced tomatoes
- 1/2 avocado, diced
- 1/4 cup fresh cilantro, chopped
For The Sauce (optional):
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- 1/2 tsp chili powder
- Salt and pepper to taste
Additional:
- 8 small corn tortillas
- Lime wedges, for serving
- Grated cheese (Cotija or Parmesan), for garnish
How Much Time Will You Need?
This delicious recipe takes about 30 minutes for preparation and cooking. You’ll spend a few minutes whipping up the sauce, prepping the slaw, breading the shrimp, and frying them up. Once everything is set, you can enjoy these tasty tacos right away!
Step-by-Step Instructions:
1. Prepare the Sauce:
Start by mixing the mayonnaise, lime juice, honey or agave syrup, chili powder, salt, and pepper in a small bowl. Stir it all together until it’s nice and smooth. Set this tasty sauce aside for later!
2. Set Up the Dredging Station:
In a shallow bowl, combine the flour, salt, and black pepper. In another bowl, beat the eggs until light and fluffy. Then, in a third bowl, mix the shredded coconut and panko breadcrumbs until they are well combined.
3. Heat the Oil:
In a deep skillet or frying pan, pour enough vegetable oil to cover the bottom and heat it over medium heat until it reaches about 350°F (175°C). You want the oil nice and hot for frying!
4. Bread the Shrimp:
Pat the shrimp dry with paper towels to remove excess moisture. Then, take each shrimp and dredge it in the flour mixture first. After that, dip it into the beaten eggs, and finally coat it well with the coconut-panko mixture, pressing lightly so it sticks.
5. Fry the Shrimp:
Carefully fry the coated shrimp in batches for about 2-3 minutes on each side, or until they turn golden brown and are cooked through. Once done, use a slotted spoon to remove them from the oil and let them drain on paper towels.
6. Warm the Tortillas:
In a dry skillet or microwave, warm the corn tortillas until they’re soft and pliable. This makes them easier to fill with delicious shrimp!
7. Make the Slaw:
In a bowl, combine the shredded green and red cabbage, diced tomatoes, diced avocado, and chopped cilantro. Give it a gentle mix to combine everything well.
8. Assemble the Tacos:
Take a warm tortilla and spread a spoonful of the sauce on it. Then, layer on some of the slaw and top it off with 3-4 crispy coconut shrimp.
9. Garnish the Tacos:
Add a sprinkle of grated cheese on top and a squeeze of fresh lime juice to brighten everything up.
10. Serve and Enjoy:
Serve your coconut shrimp tacos immediately with lime wedges on the side for an extra burst of flavor. Enjoy every bite of these tasty treats!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for a quicker thawing method.
What Can I Substitute for Mayonnaise in the Sauce?
If you’re looking for alternatives to mayonnaise, Greek yogurt is a great option that adds creaminess and a slight tang. For a vegan choice, try an egg-free mayo or silken tofu blended until smooth.
How Do I Store Leftover Coconut Shrimp Tacos?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the shrimp, slaw, and tortillas separated until you’re ready to eat them again!
Can I Make the Slaw Ahead of Time?
Yes, you can prepare the slaw up to a day in advance! Just keep it covered in the fridge. Mix it with the avocado just before serving to prevent browning and maintain freshness.