Coconut shrimp tacos offer a vibrant combination of flavors, and pairing them with the right sides can elevate the experience. A classic margarita, with its zesty lime and sweetness, complements the richness of the coconut shrimp perfectly, adding a refreshing contrast.
For an extra burst of tropical flavor, pineapple salsa enhances the sweetness of the shrimp while offering a refreshing punch.
To complement the tropical theme, sweet, grilled corn on the cob, brushed with lime and sprinkled with chili powder, provides a satisfying texture and taste that works harmoniously with the tacos. These sides create a well-rounded, flavorful meal that transports your taste buds to a sunny paradise.
What is Coconut Shrimp Taco?
Coconut shrimp tacos are a fusion of crispy fried shrimp coated in shredded coconut, served in a soft tortilla, often with fresh toppings like mango salsa, avocado, and crisp veggies.
It’s a dish that combines textures and flavors effortlessly, resulting in a satisfying meal that’s sure to impress both family and friends.
Why This Recipe Works
This recipe stands out for several compelling reasons:
- Crispy Texture: The combination of panko bread crumbs and potato starch creates a delightful crunch. Coconut adds a sweet finish that enhances the shrimp’s natural flavor.
- Fresh and Fruity Salsa: The mango salsa introduces a bright, tangy element. Each bite contrasts with the crispy shrimp, providing a refreshing experience.
- Customizable Ingredients: You can easily modify the ingredients to suit your tastes. Adjust the spice level or swap out toppings to create your perfect taco.
- Easy to Prepare: From start to finish, you can whip this meal together in about 30 minutes. It’s a simple, quick solution for a weeknight dinner or a summer gathering.
Ingredients You’ll Need to Make This Dish
To create these delightful tacos, gather the following ingredients:
Crispy Coconut Shrimp:
- 1/3 cup potato starch (for extra crispiness)
- 1 cup Japanese-style panko breadcrumbs
- 24 large shrimp (peeled, deveined, and tails removed)
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 2 large eggs
- 3/4 cup sweetened shredded coconut flakes
- Oil for frying (vegetable or coconut oil)
- 2 teaspoons lime zest
- 1/4 teaspoon smoked paprika
Mango Salsa:
- 1 ripe mango (diced)
- 1 tablespoon honey
- Juice of 1 lime
- 1 small jalapeño (seeds removed and finely diced)
- 2 tablespoons fresh cilantro (chopped)
- 1/4 cup diced red bell pepper
- 2 tablespoons finely chopped red onion
For the Tacos:
- 8 soft flour tortillas (medium size)
- Shredded purple cabbage
- Fresh cilantro leaves
- A squeeze of fresh lime juice
- Sliced ripe avocados
- 1/2 teaspoon of chili powder
How to Make Coconut Shrimp Taco
Step 1: Prepare Coconut Shrimp
Begin by setting up a breading station. In one bowl, combine the potato starch, salt, and black pepper. In another bowl, whisk the eggs. In a third bowl, mix together the panko breadcrumbs, shredded coconut, lime zest, and smoked paprika.
Step 2: Bread the Shrimp
Dredge each shrimp first in the potato starch mixture, then dip it into the egg, and finally coat it with the panko mixture. Ensure each shrimp is fully coated.
Step 3: Heat Oil
In a large frying pan, heat enough oil to cover the bottom of the pan on medium heat. Wait until it’s hot enough; a small drop of water should sizzle when it hits the oil.
Step 4: Fry the Shrimp
Carefully add the breaded shrimp to the hot oil. Fry in batches to avoid crowding, cooking for about 2-3 minutes on each side or until golden brown. Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil.
Step 5: Make Mango Salsa
While the shrimp are frying, prepare the salsa. In a bowl, combine the diced mango, honey, lime juice, jalapeño, cilantro, red bell pepper, and red onion. Mix gently and set aside to let flavors meld.
Step 6: Assemble Tacos
Warm the flour tortillas on a dry skillet or microwave for a few seconds to make them more pliable. To assemble, add a layer of shredded purple cabbage, top with a few pieces of coconut shrimp, a generous scoop of mango salsa, sliced avocado, a sprinkle of chili powder, and a squeeze of lime juice.
Tips & Tricks
To ensure a successful cooking adventure, keep these pointers in mind:
- Use fresh shrimp for the best flavor. Frozen shrimp can work, but fresh is usually preferable.
- For extra crunch, let the breading sit for a few minutes before frying. This helps it adhere better.
- Serve with lime wedges on the side; the zest of fresh lime truly elevates the flavor profile.
- If you’re unsure about frying, try baking the shrimp at 425°F (220°C) for about 15 minutes. Spray with oil for a crispy result.
- Don’t skip the lettuce or cabbage. It adds a fresh crunch and offsets the richness of the coconut.
How Do You Store The Leftovers?
If you happen to have leftovers (which is unlikely, but let’s hope!), store the shrimp and mango salsa separately.
Place shrimp in an airtight container and refrigerate for up to two days. Reheat them in an oven for best results. The salsa can last for up to three days. However, keep in mind that tortillas are best fresh.
What Sides Would Complement Coconut Shrimp Taco?
To round out your meal, consider these tasty side options:
- Grilled Corn Salad: Toss together grilled corn, diced tomatoes, basil, and feta. The sweetness of the corn and acidity of the tomatoes balance the richness of the tacos.
- Black Bean Salad: Combine black beans, corn, diced red onion, and lime juice for a protein-packed side. It’s colorful, healthy, and adds a refreshing touch.
- Guacamole: A creamy guacamole with a hint of lime and cilantro is always a favorite. It can be smeared on the taco or enjoyed as a dip, adding richness and flavor.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
Sometimes you need to improvise. Here are some alternatives:
- Shrimp: If you’re not a seafood fan, chicken breast strips can work well. Bread and fry them in the same way.
- Panko breadcrumbs: Regular breadcrumbs can suffice; they might not be as crispy, but they work.
- Mango: Alternatively, try using pineapple or papaya for the salsa. Both lend a tropical flair and work great.
- Flour tortillas: Corn tortillas or even lettuce wraps can be used for a gluten-free or lower-carb option.
Conclusion
Coconut shrimp tacos are more than just a meal; they’re a celebration of flavors and textures that beckon for warm weather.
Preparing them can feel daunting, but with this recipe, you’ll be serving up something special in no time. Whether it’s a casual weeknight dinner or a lively summer gathering, these tacos will steal the show.
Cooking is about joy, experimentation, and connecting with others. I hope you find delight in crafting these tacos at home. Happy cooking, and may each bite bring a smile to your face!
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Coconut Shrimp Taco Recipe – Quick Delicious Meals
Summer is here in all its glory, and there’s nothing quite like a tasty taco to celebrate the season.
Enter the coconut shrimp taco: a dish that perfectly combines crunchy shrimp and creamy tang with a hint of tropical flair. The first time I had one at a beachside shack, I was hooked. The crispy shrimp paired with vibrant mango salsa danced harmoniously on my palate.
Cooking at home can seem daunting, but this recipe is as easy as pie—or should I say, as easy as tacos? I’m excited to share my take on coconut shrimp tacos, complete with tips, tricks, and everything in between to ensure your next dinner is a hit.
Ingredients
Crispy Coconut Shrimp:
Mango Salsa:
For the Tacos:
Instructions
Step 1: Prepare Coconut Shrimp
-
Begin by setting up a breading station. In one bowl, combine the potato starch, salt, and black pepper. In another bowl, whisk the eggs. In a third bowl, mix together the panko breadcrumbs, shredded coconut, lime zest, and smoked paprika.
Step 2: Bread the Shrimp
-
Dredge each shrimp first in the potato starch mixture, then dip it into the egg, and finally coat it with the panko mixture. Ensure each shrimp is fully coated.
Step 3: Heat Oil
-
In a large frying pan, heat enough oil to cover the bottom of the pan on medium heat. Wait until it's hot enough; a small drop of water should sizzle when it hits the oil.
Step 4: Fry the Shrimp
-
Carefully add the breaded shrimp to the hot oil. Fry in batches to avoid crowding, cooking for about 2-3 minutes on each side or until golden brown. Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil.
Step 5: Make Mango Salsa
-
While the shrimp are frying, prepare the salsa. In a bowl, combine the diced mango, honey, lime juice, jalapeño, cilantro, red bell pepper, and red onion. Mix gently and set aside to let flavors meld.
Step 6: Assemble Tacos
-
Warm the flour tortillas on a dry skillet or microwave for a few seconds to make them more pliable. To assemble, add a layer of shredded purple cabbage, top with a few pieces of coconut shrimp, a generous scoop of mango salsa, sliced avocado, a sprinkle of chili powder, and a squeeze of lime juice.
Servings 4
- Amount Per Serving
- Calories 954kcal
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 14.1g71%
- Trans Fat 1.6g
- Cholesterol 128mg43%
- Sodium 2032mg85%
- Total Carbohydrate 132g44%
- Dietary Fiber 14g57%
- Sugars 17g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh shrimp for the best flavor. Frozen shrimp can work, but fresh is usually preferable.
- For extra crunch, let the breading sit for a few minutes before frying. This helps it adhere better.
- Serve with lime wedges on the side; the zest of fresh lime truly elevates the flavor profile.
- If you're unsure about frying, try baking the shrimp at 425°F (220°C) for about 15 minutes. Spray with oil for a crispy result.
- Don’t skip the lettuce or cabbage. It adds a fresh crunch and offsets the richness of the coconut.
