Coconut shrimp tacos are a fun twist on traditional tacos! They feature crispy shrimp coated in sweet coconut, all wrapped in soft tortillas. Yum!
These tacos are perfect for a beach-day vibe! I like to load mine up with fresh toppings like mango salsa and crunchy cabbage. It’s like a vacation in every bite! 🌴🌮
Ingredients & Substitutions
Shrimp: Large shrimp are the best choice for this recipe. If you’re looking for a substitute, you can use scallops or even firm white fish. Frozen shrimp works too; just be sure to thaw it perfectly before cooking.
Coconut: Sweetened shredded coconut adds great flavor. If you prefer unsweetened or have dietary restrictions, feel free to use that instead. You might miss out on some sweetness, but you can balance with a touch of sugar if needed.
Panko breadcrumbs: They give a lovely crunch. If you don’t have panko, regular breadcrumbs can work, but they won’t be as crispy. Try crushing some cornflakes as a fun alternative too!
Mayonnaise: Regular mayonnaise works well, but Greek yogurt is a healthier alternative with a nice tang. If you’re dairy-free, look for vegan mayo options that mimic the creamy texture.
Cheese: Cotija is my go-to for its crumbly texture, but Parmesan or even a dairy-free cheese can work if you’re looking for substitutes.
How Do I Get the Perfect Fry on Coconut Shrimp?
Frying coconut shrimp can be tricky, but with the right temp and technique, you’ll get them golden and crispy every time. Here’s how to ace it:
- Heat the oil to 350°F (175°C). Use a thermometer for accuracy. If it’s too hot, the shrimp will burn before cooking!
- Fry in batches—not crowding the pan helps keep the oil temperature steady, giving you crispier results.
- Don’t skip the drying step on paper towels after frying. This removes excess oil, ensuring they stay crunchy!
How to Make Coconut Shrimp Tacos
Ingredients You’ll Need:
For The Coconut 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 bread crumbs
- Vegetable oil, for frying
For The Slaw:
- 1 cup purple cabbage, shredded
- 1 cup green cabbage, shredded
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- Salt and pepper, to taste
Additional Toppings and Assembly:
- 8 small corn tortillas
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheese (such as Cotija or Parmesan)
- Lime wedges, for serving
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook. Plan for some extra time if you want the flavors for the slaw to meld a bit longer. Overall, you’ll have a tasty meal on the table in no time!
Step-by-Step Instructions:
1. Prepare the Slaw:
Start by mixing the shredded purple and green cabbage together in a bowl. Add the mayonnaise, lime juice, and a sprinkle of salt and pepper. Stir well, then set the slaw aside to allow the flavors to meld while you work on the shrimp. This gives it a nice, fresh taste!
2. Set Up Breading Stations:
In a shallow dish, mix together the flour, salt, and black pepper. In another bowl, beat the two large eggs. In a third bowl, combine the shredded coconut and panko bread crumbs, mixing them well so they’re evenly combined.
3. Heat the Oil:
In a deep skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan to about 350°F (175°C). You can use a thermometer to check, or drop a small piece of bread in; if it sizzles, the oil is hot enough!
4. Bread the Shrimp:
Take each shrimp and dredge it first in the flour mixture, shaking off any extra flour. Next, dip it into the beaten eggs, letting the excess drip off. Finally, coat the shrimp in the coconut-panko mixture, pressing it gently to ensure it sticks well.
5. Fry the Shrimp:
Carefully add the breaded shrimp to the hot oil in batches. Fry them until they are golden brown and cooked through, which should take about 2-3 minutes per side. Once done, remove the shrimp and drain them on paper towels to get rid of any excess oil.
6. Warm the Tortillas:
While the shrimp are frying, warm the corn tortillas on a dry skillet or griddle over medium heat. Just a minute on each side will make them pliable and ready for filling!
7. Assemble the Tacos:
Now it’s time to put everything together! Take a warm tortilla and add a few of the fried coconut shrimp on top. Add a generous amount of slaw, a few pieces of diced avocado, chopped cilantro, and a sprinkle of shredded cheese.
8. Serve and Enjoy:
Serve your Coconut Shrimp Tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious meal filled with tropical flavors!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag under cold running water for a quicker method. Pat them dry with paper towels before breading.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs can work, but they won’t provide as much crunch. Alternatively, try crushing cornflakes for a unique texture and flavor!
How Do I Make This Recipe Gluten-Free?
To make Coconut Shrimp Tacos gluten-free, use gluten-free flour and certified gluten-free panko breadcrumbs. Make sure to double-check all ingredients, especially the tortillas and mayonnaise, to ensure they’re gluten-free as well.
How Can I Store Leftovers?
Store any leftover tacos in an airtight container in the fridge for up to 2 days. For the best taste, reheat the shrimp in the oven to maintain their crispiness, and assemble the tacos fresh when ready to eat!
