Crispy Coconut Shrimp Tacos are a fun and tasty twist on traditional tacos! Juicy shrimp are coated in crunchy coconut and served in soft tortillas, making every bite a delight.
Wrap these tacos up with your favorite toppings like tangy slaw or zesty sauce, and you’ll be smiling with each delicious bite! I can’t resist adding extra lime for that zing! 😋
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a satisfying bite. If you’re looking for a different protein, try chicken breast strips or tofu as a vegetarian option.
Shredded Coconut: Sweetened coconut gives flavor and a crispy texture. Unsweetened coconut works too, just add a little extra sugar to balance the flavors.
Panko Breadcrumbs: These are lighter and crunchier than regular breadcrumbs. If you don’t have panko, regular breadcrumbs can work, but they won’t be as crispy. You can even crush some cornflakes for a unique crunch!
Corn Tortillas: Soft corn tortillas are traditional, but flour tortillas are a great alternative for a softer taco. You can also use lettuce leaves for a low-carb option!
How Do You Get Perfectly Crispy Shrimp?
The key to crispy shrimp is all in the coating and frying process. Make sure to dry the shrimp well so the coating sticks. Take your time with the frying; too many shrimp at once can lower the oil temperature and lead to soggy shrimp.
- Set up an assembly line: dip in flour, then egg, then the coconut-panko mix.
- Heat the oil to the right temperature (about 350°F). A test shrimp can help check this; it should sizzle as soon as it hits the oil.
- Don’t overcrowd the pan. Fry in batches for that golden, crunchy texture.
Let the fried shrimp drain on paper towels to keep them crispy. This is all about patience and a little care, but it’s worth it for that perfect crunch! Enjoy making your tacos!
How to Make 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 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup shredded sweetened coconut
- Vegetable oil, for frying
For the Tacos:
- 6 small corn tortillas
- 2 cups shredded lettuce (mix of green and purple cabbage optional)
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- Lime wedges, for serving
For the Sauces:
- 1/2 cup sour cream or Mexican crema
- 1 tablespoon lime juice
- Hot sauce (such as Sriracha or chipotle hot sauce)
How Much Time Will You Need?
This recipe takes about 30-40 minutes in total. You’ll spend around 15-20 minutes prepping and breading the shrimp, and then about 10-15 minutes frying them and assembling the tacos. Make sure to enjoy the cooking process; it’s part of the fun!
Step-by-Step Instructions:
1. Prepare the Breading Stations:
Start by setting up three bowls. In the first bowl, mix together the flour, salt, and black pepper. In the second bowl, whisk the eggs until well beaten. In the third bowl, combine the panko breadcrumbs and shredded coconut. This will be your crispy coating!
2. Bread the Shrimp:
Next, pat the shrimp dry with a paper towel. This helps the coating stick better. Take each shrimp, dip it into the flour mixture, shaking off any excess. Then, dip it into the beaten egg, and finally, coat it thoroughly with the coconut-panko mixture. Press gently to make sure everything sticks.
3. Fry the Shrimp:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F / 175°C). Fry the shrimp in batches—be careful not to overcrowd the pan! Cook each batch for about 2-3 minutes on each side until they’re golden brown and crispy. Once done, remove them with a slotted spoon and let them drain on paper towels.
4. Warm the Tortillas:
While the shrimp are frying, warm your tortillas. You can do this in a dry skillet over low heat or in the microwave for just a few seconds. This makes them pliable and ready for filling.
5. Prepare the Lime Crema:
In a small bowl, mix the sour cream with lime juice. This zesty crema will add a nice tang to your tacos!
6. Assemble the Tacos:
It’s time to bring everything together! Take a warm tortilla and place a small handful of shredded lettuce in the center. Add about 3-4 crispy shrimp on top, then drizzle with your lime crema and hot sauce to taste. If you like a little extra flavor, sprinkle sliced green onions and jalapeños on top.
7. Serve and Enjoy:
Serve your tacos immediately with lime wedges on the side for that extra burst of flavor. Enjoy your delicious crispy coconut shrimp tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to completely thaw the shrimp before using them. The best way is to place them in the fridge overnight or to submerge them in a sealed plastic bag in cold water for about 20-30 minutes.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work, although they won’t be as crispy. Alternatively, crushed cornflakes or even crushed crackers can provide a different texture and flavor!
How to Store Leftover Tacos?
Leftover tacos can be stored in an airtight container in the fridge for up to 2 days. You might want to store the shrimp and toppings separately to keep everything fresh. Reheat the shrimp in the oven or air fryer to regain the crispiness.
What Toppings Work Best with Coconut Shrimp Tacos?
You can get creative with toppings! Some great options include mango salsa, avocado slices, cilantro, or even a spicy slaw. Adding a squeeze of fresh lime juice on top really enhances the flavors!
