These crispy coconut shrimp tacos are a fun twist on taco night! Juicy shrimp are coated in crunchy coconut and served in soft tortillas with fresh toppings.
When I make these, I can’t resist adding a splash of lime juice for extra zing! Pair them with a cool dip, and you’re in taco heaven—just don’t forget the napkins! 😄
Key Ingredients & Substitutions
Shrimp: Medium shrimp work best for these tacos, but feel free to use large shrimp if that’s what you have. If you’re looking for a seafood alternative, try using firm fish like tilapia or cod.
Panko Breadcrumbs: These give the shrimp a wonderful crunch. If you don’t have panko, regular breadcrumbs can work, but they might not be as crispy. You can also use crushed cornflakes for a gluten-free option!
Sweetened Shredded Coconut: This ingredient adds sweetness and texture. Unsweetened coconut can be substituted for a less sugary flavor. If you want a tropical twist, use coconut flour in the batter instead—just mix it with the all-purpose flour!
Mayonnaise: Regular mayo creates a creamy sauce, but Greek yogurt is a great alternative. It gives you the same creaminess with added protein and a tangy flavor!
What’s the Best Way to Fry the Shrimp for a Crunchy Texture?
Frying shrimp perfectly is key to getting that crispy texture. Here’s how to do it right:
- Make sure your oil is hot before adding the shrimp—around 350°F is ideal. A drop of batter should sizzle immediately.
- Don’t overcrowd the skillet; fry in batches to maintain the oil’s temperature.
- Cook each shrimp for about 2 minutes until they are golden brown on both sides.
- After frying, let them drain on paper towels to get rid of excess oil, keeping them crispy.
These tips will help you achieve that delicious crunch on your shrimp tacos. Enjoy your time cooking!
How to Make Crispy Coconut Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup sweetened shredded coconut
- Vegetable oil, for frying
For the Tacos:
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup finely chopped fresh cilantro
For the Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon honey or agave syrup
- 1 small red chili or hot sauce, finely chopped (optional)
For Serving:
- Lime wedges
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend the first bit of time getting your shrimp ready, then frying them up until they’re good and crispy. After that, it’s just a matter of warm tortillas and assembling your tacos!
Step-by-Step Instructions:
1. Prepare the Breading Stations:
In a shallow bowl, mix together the flour, salt, and black pepper. In another bowl, beat the eggs until they’re well mixed. In a third bowl, combine the panko breadcrumbs and shredded coconut. Make these stations, so you can quickly bread the shrimp!
2. Coat the Shrimp:
Take each shrimp and dip it into the flour mixture first, shaking off any excess. Next, dip it into the beaten eggs, and finally coat it well with the panko-coconut mixture, pressing slightly to ensure it sticks. Repeat with all the shrimp!
3. Fry the Shrimp:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil is hot (you can test by dropping a small piece of bread in; it should sizzle), carefully add the shrimp. Fry them in batches for about 2 minutes per side or until they are golden brown and crispy. Once done, remove them and let them drain on paper towels.
4. Warm the Tortillas:
While the shrimp are frying, warm up the corn tortillas. You can do this in a dry skillet for a few seconds on each side or quickly in the microwave until just pliable.
5. Make the Sauce:
In a small bowl, whisk together the mayonnaise, lime juice, honey, and chopped red chili (if using). This will be your delicious drizzle for the tacos!
6. Assemble the Tacos:
To build your tacos, lay a small handful of shredded cabbage in each warm tortilla. Top with 3-4 crispy shrimp, give it a drizzle of the lime mayo sauce, and finish with a sprinkle of fresh cilantro.
7. Serve and Enjoy:
Serve your tasty tacos with lime wedges on the side for a zesty kick! Enjoy every crunchy, flavorful bite!
These crispy coconut shrimp tacos are sure to impress! Grab your friends and enjoy a fun taco night!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. Place them in the refrigerator overnight, or for a quicker method, put them in a sealed plastic bag and submerge in cold water for about 30 minutes. Pat them dry to ensure the coating sticks properly.
What Can I Substitute for the Mayonnaise?
If you’re not a fan of mayonnaise, Greek yogurt is a great alternative. It still provides creaminess and a nice tang, plus it’s healthier! You can also use avocado or sour cream if you prefer a different flavor profile.
How Do I Store Leftover Tacos?
For leftovers, store the shrimp separately from the tortillas and toppings in airtight containers. The shrimp can last for about 2 days in the fridge. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to keep them crispy, and warm the tortillas just before serving.
Can I Make These Tacos Spicier?
Definitely! You can add extra chopped chilies to the shrimp coating or mix in some cayenne pepper for heat. Also, consider using a spicier hot sauce in the mayo sauce for added kick!
