Coconut shrimp tacos are a fun twist on your regular tacos! Crunchy shrimp coated in sweet coconut flakes are tucked into soft tortillas with fresh toppings. Yum!
Every bite feels like a mini-vacation. I love adding some zesty lime and a sprinkle of cilantro on top. It’s like a fiesta in my mouth! 🎉
Key Ingredients & Substitutions
Shrimp: Large shrimp add the best texture, but you can use medium-sized if that’s what you have. For a unique twist, try using fish like tilapia or cod cut into strips!
Coconut Flakes: Sweetened coconut flakes bring a lovely crunch. If you’re aiming for a healthier option, consider unsweetened coconut. It’ll still provide great flavor without the added sugar.
Panko Breadcrumbs: These give a light, crispy texture. If you don’t have panko, regular breadcrumbs work in a pinch, but the texture might be a bit denser. Gluten-free breadcrumbs are also a great alternative.
Tortillas: I love using corn tortillas for their authentic flavor, but flour tortillas are softer and easier to work with. It’s all about personal taste!
How Can I Get the Shrimp Extra Crispy?
Getting that ideal crispy coating on your shrimp is key! Start by setting up your breading station: dip your shrimp in the flour first, which helps the egg stick. Don’t rush through this step—getting a good coating is necessary.
- Use hot oil and don’t overcrowd the pan, as it’ll lower the temperature and affect crispiness.
- Fry in small batches, cooking 2-3 minutes on each side until golden brown.
- Let them drain on paper towels to absorb excess oil and keep them crispy!
With these tips, your Coconut Shrimp Tacos will be a hit with family and friends. Enjoy!
How to Make Coconut Shrimp Tacos
Ingredients You’ll Need:
For the 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 sweetened coconut flakes
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Tacos:
- 6 small flour or corn tortillas
- 2 cups shredded red cabbage
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
For the Taco Sauce:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- 1/2 tsp chili powder
For Serving:
- Lime wedges
How Much Time Will You Need?
This delightful recipe takes about 30-40 minutes from start to finish, including preparation and cooking time. You’ll spend a bit of time breading the shrimp and frying them to perfection—but oh, is it worth it!
Step-by-Step Instructions:
1. Make the Taco Sauce:
In a small bowl, mix together the mayonnaise, lime juice, honey (or agave syrup), and chili powder. Stir until smooth, then set it aside. This sauce adds a creamy and zesty flavor to your tacos!
2. Prepare the Breading Station:
In a shallow dish, combine the flour, salt, and black pepper. In another dish, beat the eggs. In a third dish, mix the panko breadcrumbs and shredded coconut flakes together.
3. Bread the Shrimp:
Take each shrimp and dip it first into the flour mixture, coating it evenly. Next, dip it into the beaten eggs, and finally, press it into the coconut-panko mixture, ensuring a good coating on all sides. This is where the magic happens!
4. Fry the Shrimp:
In a large pan, heat about 1 inch of vegetable oil over medium heat until it’s shimmering (around 350°F/175°C). Carefully fry the breaded shrimp in batches. Don’t overcrowd the pan—this will keep them crispy! Fry for 2-3 minutes on each side until they are golden brown and cooking through. Once done, place them on paper towels to drain any excess oil.
5. Warm the Tortillas:
While the shrimp cool slightly, warm your tortillas in a dry skillet or microwave to make them soft and pliable. This will make assembling your tacos much easier!
6. Assemble the Tacos:
Start with a layer of shredded red cabbage on each tortilla. Add a few pieces of the golden coconut shrimp, diced avocado, and a sprinkle of chopped cilantro. Finish off with a drizzle of your creamy taco sauce.
7. Serve and Enjoy:
If you’d like, sprinkle a little extra shredded coconut on top for added flair. Serve your tacos with lime wedges on the side, and enjoy every delicious bite! There’s nothing quite like these tropical flavors!
Dig in and enjoy your vibrant Coconut Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp work just fine! Just be sure to thaw them completely before preparing. A quick method is to place them in a sealed bag and submerge them in cold water for about 15-20 minutes. Pat them dry before breading.
How Can I Make This Recipe Gluten-Free?
To make gluten-free coconut shrimp tacos, replace the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Ensure all other ingredients are labeled gluten-free too!
Can I Prepare the Shrimp Ahead of Time?
Absolutely! You can bread the shrimp ahead and store them in the refrigerator for a few hours before frying. Just keep them covered to maintain their moisture and flavor. Fry them right before serving for best results!
What Toppings Can I Add to My Tacos?
The classic toppings are great, but feel free to get creative! Consider adding sliced jalapeños for heat, fresh pineapple for sweetness, or a mango salsa for an extra tropical touch.