Coconut shrimp tacos are a fun twist on traditional tacos! Crispy coconut-covered shrimp sit in soft tortillas, bringing a tropical flavor to each bite. Yum!
I love adding a squeeze of lime and a sprinkle of fresh cilantro on top—it’s like a little fiesta in my mouth! 🌮 Who can resist coconut and shrimp together?
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish since they hold up well when baked. If you’re looking for a suitable alternative, you can use chicken tenders or even jackfruit for a plant-based option. Just adjust the cooking time accordingly.
Coconut: Shredded coconut adds sweetness and texture. If you can’t find it, try using crushed cornflakes for a different crunch or omit it entirely for a milder flavor. Both variations still taste great!
Panko Breadcrumbs: Panko gives an extra crispy texture. You can swap it with regular breadcrumbs, but panko will give you a lighter and crunchier bite. For gluten-free tacos, look for gluten-free breadcrumbs.
Mango: Mango is the star of the salsa! If you’re out of it, pineapple or peach can offer a nice sweetness too. Just make sure to balance the flavors with some lime juice.
Spicy Mayo: You can easily make spicy mayo by mixing mayonnaise with sriracha or any hot sauce you prefer. If you’re looking for a healthier version, Greek yogurt with some chili powder works well too.
How Do I Achieve Perfectly Coated Shrimp?
The shrimp coating is vital for a delicious crunch. Follow this simple process to ensure each shrimp gets a good layer. First, set up your three bowls: one for flour, one for eggs, and another for coconut-panko. This method is called the breading station.
- Start with dry shrimp in the flour mixture to help the egg stick.
- Then dip into the egg, letting any excess drip off.
- Finally, coat the shrimp in the coconut-panko mix, pressing gently to ensure it sticks well.
- Place each shrimp on the baking sheet without overcrowding; this helps them cook evenly.
Remember, taking your time with this breading will make a big difference in texture and flavor!
How to Make Coconut Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Tacos:
- 8 small corn tortillas
- 1 mango, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- ¼ cup spicy mayo (store-bought or homemade)
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 12-15 minutes for baking the shrimp. In total, you’ll be enjoying your Coconut Shrimp Tacos in about 30 minutes or less!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your shrimp will cook evenly. Line a baking sheet with parchment paper to keep the shrimp from sticking.
2. Prepare the Coating:
In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and pepper. In another bowl, whisk the eggs until well combined. Then, in a third bowl, combine the shredded coconut and panko breadcrumbs for the crispy coating.
3. Coat the Shrimp:
Take each shrimp and first dip it into the flour mixture. Make sure it’s well-coated. Next, dip it into the whisked eggs, letting any excess drip off. Finally, coat the shrimp in the coconut-panko mixture, pressing gently to help it stick. Place the coated shrimp on the prepared baking sheet.
4. Bake the Shrimp:
Pop the baking sheet into your preheated oven and bake the shrimp for about 12-15 minutes, or until they turn golden brown and are cooked through. They should smell delicious!
5. Make the Mango Salsa:
While the shrimp bakes, whip up your mango salsa! In a bowl, combine the diced mango, chopped red onion, cilantro, and lime juice. Mix everything well and set it aside to let the flavors meld together.
6. Warm the Tortillas:
Heat the corn tortillas in a skillet over medium heat for a few seconds on each side or pop them in the microwave for a few seconds until they are warm and pliable. This makes them easier to fold!
7. Assemble the Tacos:
Once the shrimp is out of the oven, it’s time to put your tacos together. Place a few shrimp into each warm tortilla. Top them generously with the mango salsa and drizzle with spicy mayo. Yum!
8. Serve and Enjoy:
Serve your Coconut Shrimp Tacos immediately with optional lime wedges on the side for a zesty kick. Enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using. You can do this by placing them in the refrigerator overnight or by sealing them in a plastic bag and submerging in cold water for about 30 minutes. Pat them dry before coating to ensure the breading adheres properly.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs as a substitute. If you’re looking for a gluten-free option, crushed rolled oats or ground almond flour can work well, although they will give a slightly different texture to your shrimp coating.
How to Store Leftover Coconut Shrimp Tacos?
Store any leftover shrimp and mango salsa separately in airtight containers in the fridge. The shrimp can last up to 3 days, while the salsa should be consumed within 24 hours for the best flavor. To reheat the shrimp, use the oven or an air fryer to maintain crispiness.
Can I Make Coconut Shrimp Tacos Ahead of Time?
Yes! You can prepare the shrimp and mango salsa in advance. Bake the shrimp, let it cool, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to eat, just warm up the shrimp in the oven and assemble the tacos with fresh tortillas and salsa!
