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