These tasty tacos are filled with crispy coconut shrimp that are both crunchy and sweet! You’ll love the delicious mix of flavors with a squeeze of lime on top.
Honestly, these tacos make me feel like I’m on a tropical vacation. The crunch of the shrimp paired with fresh toppings is a game changer! 🌮✨
When I’m making these, I love to add lots of colorful veggies. It’s a quick meal that feels special, and it’s perfect for sharing with friends on a sunny day!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for these tacos. If you’re on a budget or can’t find shrimp, you could use chicken tenders instead, just adjust the cooking time.
Shredded Coconut: Sweetened coconut adds flavor and texture. Unsweetened coconut can work too, but add a touch of sugar to balance the flavors.
Panko Breadcrumbs: These give that awesome crunch. If you don’t have panko, regular breadcrumbs can substitute, but the texture won’t be as light and crispy.
Tortillas: I love using corn tortillas, but you can use flour ones if you like. Just warm them up before filling to keep them pliable.
How Do You Get Crunchy, Perfectly Fried Coconut Shrimp?
Frying the shrimp perfectly can be tricky, but here are some simple tips to get it right:
- Make sure your oil is hot enough; test with a breadcrumb – if it sizzles, it’s ready!
- Don’t overcrowd the pan. Fry in batches to maintain oil temperature.
- Use a slotted spoon to gently move shrimp while frying to prevent sticking.
- Drain cooked shrimp on paper towels to keep them crispy.
Taking these steps will give you crunchy shrimp every single time!
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
- Vegetable oil, for frying
- For the Tacos:
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro, plus more for garnish
- For the Dressing:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- 1/2 tsp garlic powder
- For Serving:
- Hot sauce (such as Sriracha), for drizzling
- Lime wedges, for serving
Time Needed:
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes prepping the ingredients and another 15 minutes frying the shrimp and assembling the tacos.
Step-by-Step Instructions:
1. Prepare the Coating for Shrimp:
In a shallow bowl, mix together the flour, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs. You’ve set up a little assembly line!
2. Bread the Shrimp:
Pat the shrimp dry with paper towels to ensure the coating sticks well. Start by lightly coating each shrimp in the flour mixture, then dip it into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture. Press gently to make sure the coating sticks to the shrimp.
3. Fry the Shrimp:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it’s shimmering. Fry the shrimp in batches so they’re not crowded in the pan. Cook for about 2 minutes per side, until they’re golden brown and cooked through. Once done, transfer them to a plate lined with paper towels to drain off any excess oil.
4. Prepare the Slaw:
In a large mixing bowl, combine the shredded green and red cabbage with the chopped cilantro. In another bowl, whisk together the mayonnaise, lime juice, honey, and garlic powder. Pour this dressing over the cabbage mixture and toss well to coat evenly.
5. Warm the Tortillas:
To soften the corn tortillas, heat them in a dry pan over medium heat or wrap them in foil and warm them in the oven until they’re pliable.
6. Assemble the Tacos:
Place a generous amount of the slaw on each tortilla, then top with 2-3 crispy coconut shrimp. Look at those colors!
7. Finish and Serve:
Drizzle the tacos with the mayonnaise dressing and add hot sauce to your liking. Garnish with additional cilantro and serve with lime wedges on the side for squeezing over the tacos. Enjoy!
Now you have delicious crispy coconut shrimp tacos ready to be devoured. Enjoy the tropical flavors with a delightful crunch!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to completely thaw them first! You can thaw frozen shrimp by placing them in the fridge overnight or by running them under cold water in a sealed bag for about 15-20 minutes. Pat them dry before coating to ensure the breading sticks nicely.
How Can I Make These Tacos Spicier?
If you want to add more heat, consider using a spicier hot sauce than Sriracha or mix some cayenne pepper into the breading. You can also add sliced jalapeños or a spicy salsa for an extra kick!
Can I Prepare the Slaw Ahead of Time?
Absolutely! You can prepare the slaw and dressing a day in advance. Just keep them separate until you’re ready to assemble the tacos to prevent the cabbage from wilting. Store the slaw in the fridge in an airtight container for best freshness.
What Sides Pair Well with Coconut Shrimp Tacos?
These tacos pair wonderfully with a light side like chipotle black bean salad, mango salsa, or a fresh avocado salad. You could also serve them with tortilla chips and guacamole for a festive touch!
