Coconut Shrimp Tacos

These crispy, crunchy coconut shrimp tacos are exactly what you need for a delicious weeknight meal. Ready in just 30 minutes, these tacos are a delightful fusion of sweet and savory tropical flavors. And it’s the perfect side dish for summer parties, potlucks, and barbecues.

Why You’ll Love This

• It’s quick and easy to make especially when you need a meal on the table in under 30 minutes.
• If you don’t have shrimp,  no worries! Try this recipe with cubed chicken for an equally tasty alternative.
• The shrimp are great in tacos but also perfectly delicious on their own or served with a side of rice and mango salsa.
• You are going to fall in love with all of the sweet and savory flavors.

Ingredients & Substitutions

Raw Shrimp – use thawed shrimps with tails removed 

Flour – all-purpose flour or gluten-free flour works best

Panko Bread Crumbs – this gives the shrimp a crispy, crunchy outer layer

Sweetened Shredded Coconut – I use any brand of coconut as long as it’s sweetened

Frying Oil– use whatever oil you prefer. I use avocado oil.

Eggs –  this helps bind the coconut batter mixture to the shrimp

Tortillas – you can use any tortillas here, corn or flour. I prefer these super soft street taco tortillas!

Other Ingredients – salt & pepper to taste

Cilantro Lime Coleslaw (for taco assembly)

Instructions:

Step 1:

Pat dry the raw shrimp with a paper towel.

Step 2:

Next, set up three bowls for dredging the shrimp.

In the first bowl, lightly beat one egg and set aside.

Add the flour, salt, and pepper to the second bowl.

And lastly, in a third bowl, add the panko and shredded coconut.

Step 3:

Take the shrimp and dip each in flour, egg, and coconut/panko mixture, and set on a plate. Do this for all of the shrimp and then refrigerate for 10 minutes.

Step 4:

Heat the oil in a small pan on the stovetop and fry each shrimp until golden on each side.

Step 5:

Set the fried shrimp on a paper towel and let cool.

Step 6:

While shrimp cool, combine coleslaw ingredients in a medium bowl, and refrigerate until ready to plate.

Tips For Success

These coconut shrimp tacos are best eaten hot and served with cilantro lime coleslaw.

Make sure you don’t let the oil get too hot for frying. It can quickly start to get dark and bubbly so be sure to keep the heat low.

I recommend eating these coconut shrimp the same day you cook them, but you can reheat these the next day in the air fryer.