Crispy Coconut Shrimp Tacos are a tasty twist on traditional tacos! Imagine crunchy shrimp coated in sweet coconut, all wrapped in a soft tortilla with fresh toppings.
These tacos bring a little beach vibe to your table. I love adding creamy avocado and zesty lime to top it off. They are perfect for a fun dinner night!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this recipe as they hold up well when fried. If you’re looking for a change, try using fish like mahi-mahi or tilapia, which will work just as well.
Panko Breadcrumbs: I love panko for its light and crunchy texture! If you don’t have panko, regular breadcrumbs can be a substitute, but they won’t be quite as crispy.
Shredded Coconut: Sweetened coconut adds the perfect flavor and texture. If you prefer less sweetness, use unsweetened coconut instead. It will still taste great but will have a different texture.
Mayo or Sour Cream: You can use Greek yogurt instead of mayo for a healthier twist. It still offers that creamy texture, but with added protein!
How Do I Make Crispy Shrimp Without Burning?
Frying shrimp can seem tricky, but with a few tips, you can nail it! The goal is to achieve a golden brown crust without burning it.
- Make sure your oil is hot enough but not smoking. Test it by dropping in a small piece of shrimp; it should sizzle immediately.
- Don’t overcrowd the pan; work in batches to maintain the oil temperature. Otherwise, they’ll steam instead of fry!
- Turn shrimp gently with a pair of tongs, cooking for about 2-3 minutes on each side until they’re golden and crispy.
These steps help keep your shrimp perfectly crunchy. Enjoy your delicious tacos!
Crispy 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
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/4 tsp paprika (optional for color and flavor)
- Vegetable oil, for frying
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups shredded green lettuce
- 1 cup shredded purple cabbage
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
For the Creamy Sauce:
- 1/2 cup mayonnaise or sour cream
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe will take about 30 minutes from start to finish, including preparation and frying time. You’ll have perfectly crispy tacos ready in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by patting the shrimp dry with paper towels to ensure they fry up crispy. This step is important to remove excess moisture!
2. Set Up Your Breading Station:
In a shallow bowl, mix together the flour, salt, pepper, and paprika if you’re using it. In another bowl, beat the eggs until smooth. In a third bowl, combine the shredded coconut and panko breadcrumbs for the crispy coating.
3. Coat the Shrimp:
Take each shrimp and first coat it in the flour mixture, shaking off any excess. Next, dip it in the beaten eggs, allowing the extra egg to drip off, and finally dredge it in the coconut-panko mix, pressing lightly to get it to stick.
4. Fry the Shrimp:
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. You’ll know it’s ready when it’s hot but not smoking. Fry the shrimp in batches (don’t overcrowd the pan) for 2-3 minutes on each side until golden brown and crispy. Once done, drain them on paper towels to remove excess oil!
5. Warm the Tortillas:
While the shrimp are frying, warm your tortillas in a dry skillet over medium heat or quickly zap them in the microwave for about 10-15 seconds.
6. Make the Creamy Sauce:
In a small bowl, whisk together the mayonnaise or sour cream, lime juice, honey (or agave), garlic powder, and a pinch of salt and pepper. Adjust the seasoning to your taste!
7. Assemble Your Tacos:
On each tortilla, add a generous layer of shredded lettuce and cabbage. Top it with 3-4 crispy shrimp and then drizzle the creamy lime sauce over everything.
8. Garnish and Serve:
Sprinkle with fresh cilantro leaves for a pop of color and flavor. Serve your tacos with lime wedges on the side for extra zest!
Enjoy the crunchy, sweet, and tangy flavors of these delightful Crispy Coconut Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to completely thaw them in the refrigerator overnight or quickly in cold water before using. Pat them dry well to ensure they get crispy when fried.
How Can I Make These Tacos Spicier?
If you like a kick, you can add cayenne pepper or chili powder to the flour mixture. You could also drizzle some sriracha or your favorite hot sauce over the assembled tacos for extra heat!
Can I Make the Creamy Sauce Ahead of Time?
Yes! You can prepare the creamy sauce a day in advance and store it in the refrigerator. Just give it a good stir before drizzling it over the tacos.
What Should I Do with Leftover Shrimp?
Store any leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or skillet to retain their crunchiness before enjoying again on tacos or as a salad topping!