These crispy coconut shrimp tacos are a tasty treat! Each taco is filled with golden, crunchy shrimp coated in coconut, adding a tropical twist.
Who knew tacos could be this fun? I love piling them high with fresh toppings like crunchy cabbage and zesty lime. Perfect for a sunny day! 🌮☀️
Key Ingredients & Substitutions
Shrimp: Use large, fresh shrimp for the best crunch. If you can’t find fresh, frozen shrimp works too. Just make sure to thaw them properly before cooking!
Shredded Coconut: Sweetened coconut gives a delightful flavor. Unsweetened can be used, but it’s less sweet. If you’re avoiding coconut, try breadcrumbs mixed with spices for a different crust.
Pineapple: Fresh pineapple is ideal for a juicy salsa, but canned or frozen can work in a pinch. Use mango for a fun twist if you want a different fruity taste.
Cabbage: Red cabbage adds color, but green cabbage is also fine. For a crunchier texture, you can substitute with coleslaw mix to save time.
How Do I Get Perfectly Crispy Shrimp?
Crispy shrimp can make or break your tacos! Here’s how to achieve that perfect crunch:
- Pat the shrimp dry before breading to help the coating stick better.
- Create a three-step breading station: flour, eggs, and then the coconut-panko mix. This helps build layers for crunch.
- Fry in batches to avoid overcrowding the pan. This ensures even cooking and that they stay crispy.
- Monitor your oil temperature! If it’s too low, the shrimp will soak up oil; if too high, they might burn. Aim for 350°F (175°C).
- Drain the fried shrimp on paper towels to keep them crispy. Enjoy your tacos with confidence!
Crispy Coconut Shrimp Tacos
Ingredients You’ll Need:
For the Crispy Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup shredded sweetened coconut
- 3/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
For the Pineapple Salsa:
- 1 cup fresh pineapple, finely diced
- 1 small tomato, finely diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Slaw:
- 2 cups red cabbage, thinly shredded
- 1/2 cup carrots, shredded
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Additional Taco Ingredients:
- 8 small corn or flour tortillas
- Creamy sauce (such as sour cream or a lime crema):
- 1/2 cup sour cream or Greek yogurt
- Juice of 1/2 lime
- Salt to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How Much Time Will You Need?
The total time for this recipe is about 30-40 minutes. You’ll spend around 10-15 minutes prepping the ingredients and making the pineapple salsa and slaw. Frying the shrimp will take about 15-20 minutes, depending on how many batches you need to fry. The assembly is quick and easy!
Step-by-Step Instructions:
1. Prepare the Pineapple Salsa:
In a bowl, mix together the diced pineapple, tomato, red onion, jalapeño (if you like a bit of heat), and chopped cilantro. Squeeze in the lime juice and season with salt to taste. Give it a good stir and let it sit for a few minutes so the flavors can blend together as you prepare the rest of the dish.
2. Make the Slaw:
In another bowl, toss the shredded red cabbage and carrots with the chopped cilantro. Add the lime juice and season with salt and pepper to your liking. Mix everything well and set aside—you’ll appreciate this crunchy addition in your tacos!
3. Prepare the Coconut Shrimp Breading Station:
Set up a breading station by placing the flour in one shallow bowl, the beaten eggs in another, and mixing the shredded coconut, panko breadcrumbs, salt, and pepper in a third shallow bowl. This will make coating the shrimp super easy!
4. Bread the Shrimp:
Make sure to pat the shrimp dry with paper towels first. Then, coat each shrimp in flour, shaking off any excess. Next, dip them into the beaten eggs, and finally, press them into the coconut-panko mixture until well-coated. This is where the magic happens for that crispy texture!
5. Cook the Shrimp:
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by dropping in a crumb of bread—it should sizzle immediately), add the shrimp in batches. Fry for about 2 minutes per side or until they are golden brown and cooked through. Use a slotted spoon to remove the shrimp and drain them on paper towels to keep them crispy.
6. Prepare the Creamy Lime Sauce:
In a small bowl, mix together the sour cream or Greek yogurt with lime juice and a pinch of salt. Taste and adjust the seasoning if necessary. This sauce adds a delicious creaminess to your tacos!
7. Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave until they are soft and pliable. Start by spreading a spoonful of the creamy lime sauce on each tortilla. Then, add a generous layer of the cabbage slaw. Place 2 or 3 crispy coconut shrimp on top, and finally, spoon on the delightful pineapple salsa. Garnish with fresh cilantro leaves and serve with lime wedges on the side to squeeze on top for an extra burst of flavor.
Enjoy your tropical, crunchy Crispy Coconut Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this overnight in the fridge or quickly by placing the shrimp in a sealed bag and submerging it in cold water for about 15-20 minutes.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs can work, although they won’t provide the same level of crispiness. Alternatively, you can crush cornflakes or use crushed crackers as a substitute for a crunchy texture.
How to Store Leftover Tacos?
To store leftovers, keep the components separate. Place shrimp, slaw, and salsa in airtight containers in the refrigerator. Enjoy the tacos within 2 days. Reheat the shrimp in an oven for the best result, as microwaving can make them soggy.
Can I Make the Pineapple Salsa Ahead of Time?
Yes! You can prepare the pineapple salsa a day ahead and store it in the fridge. Just be sure to give it a good stir before serving, as the flavors will meld beautifully overnight!
