I first fell in love with the idea of coconut shrimp tacos on a beach vacation. The ones I had were good, but I knew I could make them even better. After some experimenting, I found the perfect ratio of shredded coconut to panko that delivers an unbelievably crunchy texture every time. It’s that satisfying crunch, paired with the sweetness of the shrimp and fresh toppings, that makes this recipe a true standout.
You’ll love these coconut shrimp tacos for their amazing balance of sweet and savory, highlighted by the tropical pineapple-mango salsa. The contrast in textures is unbeatable the warm, crispy shrimp against the cool, creamy guacamole is a match made in heaven. This recipe delivers a restaurant-quality meal that’s perfect for impressing guests or just treating yourself.
Ingredients
1 cup of panko-style breadcrumbs
1¼ cups of shredded coconut (choose sweetened or unsweetened to taste)
A pinch of salt and black pepper
2 eggs, large size
2 lbs shrimp, peeled and deveined
6 tortilla wraps
¾ cup prepared guacamole
½ to ¾ cup pineapple–mango salsa
Chile lime crema, such as Sir Kensington’s or a similar brand
Fresh cilantro, chopped, for garnish
1 lime, quartered
How to Make Coconut Shrimp Tacos
Follow these simple steps to bring your coconut shrimp tacos to life. It’s easier than you think.
Step 1: Set Up Your Breading Station
First, get your dredging station in order. In a shallow dish, whisk the eggs. In a second dish, combine the panko, shredded coconut, salt, and pepper.
Step 2: Perfectly Coat the Shrimp
Next, dip each shrimp into the egg, letting any excess drip off. Immediately transfer it to the panko-coconut mixture, pressing gently to coat all sides completely. Place the coated shrimp on a clean plate.
Step 3: Fry the Shrimp to Golden Perfection
Now, heat a neutral oil in a large skillet over medium-high heat. Once shimmering, carefully add the shrimp in a single layer, avoiding overcrowding the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Step 4: Assemble Your Delicious Tacos
Finally, build your tacos. Warm the tortillas and spread a layer of guacamole on each. Top with a few pieces of crispy coconut shrimp, a spoonful of pineapple-mango salsa, a drizzle of chile lime crema, and a sprinkle of fresh cilantro. Serve immediately with a lime wedge.
My Best Coconut Shrimp Tacos Tips
These small details make a huge difference and guarantee success.
Ensure Your Shrimp is Completely Dry
Before breading, pat your shrimp thoroughly dry with paper towels. Any moisture will prevent the coating from sticking properly, resulting in a less-than-crispy finish.
Press the Coating Firmly
Don’t be shy when coating the shrimp. Press it firmly into the panko-coconut mixture to help the breading adhere securely so it doesn’t fall off in the hot oil.
Maintain Consistent Oil Temperature
The key to golden, non-greasy shrimp is hot oil. If the oil isn’t hot enough, the shrimp will become soggy. If it’s too hot, the coconut will burn. Aim for a steady medium-high heat.
Variations of Coconut Shrimp Tacos
While the classic recipe is a winner, it’s also fun to mix things up. For a spicier kick, add ¼ teaspoon of cayenne pepper to the panko-coconut mixture and some diced jalapeño to your salsa. If you’re looking for a lighter option, you can bake the shrimp instead of frying. Just arrange the coated shrimp on a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 10-12 minutes, flipping halfway, until golden and crispy.
For more delicious breakfast ideas, check out our Baked garlic parmesan shrimp recipe.
FAQs
Here are answers to a couple of common questions that might come up.
What pairs well with coconut shrimp tacos?
Because these tacos have bright, tropical flavors, they go best with simple sides like cilantro-lime rice, a black bean salad, or grilled corn on the cob.
What are good toppings for shrimp tacos?
Beyond the recipe’s toppings, thinly sliced red cabbage adds a great crunch, while pickled red onions offer a tangy contrast. For a salty flavor, a sprinkle of cotija cheese works wonderfully.
Print
Coconut Shrimp Tacos
- Total Time: 35 minutes
- Yield: 6 Tacos 1x
Description
Experience a tropical getaway with every bite of these incredible Coconut Shrimp Tacos! This recipe features jumbo shrimp coated in a perfectly crunchy panko and coconut crust, fried to golden perfection. Piled high on warm tortillas with creamy guacamole, a vibrant pineapple-mango salsa, and a zesty chile-lime crema, these tacos strike the perfect balance between sweet, savory, and tangy. They’re a restaurant-quality meal that’s surprisingly easy to make at home!
Ingredients
1 cup of panko-style breadcrumbs
1¼ cups of shredded coconut (sweetened or unsweetened)
A pinch of salt and black pepper
2 large eggs
2 lbs shrimp, peeled and deveined
6 tortilla wraps
¾ cup prepared guacamole
½ to ¾ cup pineapple–mango salsa
Chile lime crema, for drizzling
Fresh cilantro, chopped, for garnish
1 lime, quartered
Instructions
Set Up Your Breading Station
In a shallow dish, whisk the eggs. In a second shallow dish, combine the panko, shredded coconut, salt, and pepper and mix well.
Perfectly Coat the Shrimp
Dip each shrimp into the whisked egg, allowing any excess to drip off. Immediately transfer the shrimp to the panko-coconut mixture, pressing gently but firmly to ensure it is completely coated on all sides. Place the coated shrimp on a clean plate or baking sheet.
Fry the Shrimp to Golden Perfection
Heat a neutral oil (like canola or vegetable oil) in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the shrimp in a single layer. Be sure not to overcrowd the pan; work in batches if necessary. Cook for 2-3 minutes per side, until golden brown, crispy, and cooked through. Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
Assemble Your Delicious Tacos
Gently warm the tortillas. Spread a generous layer of guacamole on each tortilla. Top with a few pieces of the crispy coconut shrimp, a spoonful of pineapple-mango salsa, a drizzle of chile lime crema, and a sprinkle of fresh cilantro. Serve immediately with a lime wedge on the side for squeezing.
Notes
Dry Shrimp is Key
For the crispiest coating, pat the shrimp completely dry with paper towels before breading. Moisture is the enemy of a crunchy crust!
Don’t Overcrowd the Pan
Fry the shrimp in batches to maintain the oil temperature. Overcrowding will cause the shrimp to steam rather than fry, resulting in a soggy coating.
Baking Option
For a lighter version, arrange the coated shrimp on a baking sheet, spray lightly with cooking oil, and bake at 400°F (200°C) for 10−12 minutes, flipping halfway, until golden and crispy.
Spice it Up
Add a kick by mixing ¼ teaspoon of cayenne pepper into the panko blend and adding some finely diced jalapeño to your salsa.
Topping Ideas
Thinly sliced red cabbage adds a great crunch, while pickled red onions offer a tangy contrast. A sprinkle of cotija cheese is also a delicious addition.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican-Fusion, Tropical
Nutrition
- Serving Size: 1 Taco
- Calories: 725
- Sugar: 13
- Sodium: 600
- Fat: 39
- Saturated Fat: 11
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 6
- Protein: 37
- Cholesterol: 288
Keywords: Coconut Shrimp Tacos, crispy shrimp tacos, tropical tacos, pineapple mango salsa, easy shrimp recipe, taco night, summer recipe
