Crispy coconut shrimp tacos are simply delicious! With sweet, crunchy shrimp tucked into warm tortillas, they bring a taste of the beach right to your table.
These tacos are my go-to for a fun dinner night. Pair them with a zesty sauce and fresh toppings, and you’ll feel like you’re on vacation—even if just in your kitchen! 🌴
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a hearty bite. If you’re a fan of sustainability, chose wild-caught shrimp. In a pinch, you can swap shrimp for crispy tofu for a vegetarian option.
Panko Breadcrumbs: These breadcrumbs give a delightful crunch! If you don’t have panko, regular breadcrumbs work fine. Just remember, they may not be as crispy.
Coconut: Sweetened shredded coconut adds a lovely flavor. If you’re looking for less sugar, try using unsweetened coconut flakes. It’s still delicious!
Cabbage: The slaw’s crunch comes from green and purple cabbage. For a different vibe, use kale or even shredded carrots for color and texture. You could also use a bagged slaw mix for convenience.
Cheese: Cotija is fantastic for its crumbly texture. If it’s not available, use feta or queso fresco. Both add creaminess that complements the tacos well.
What’s the Best Way to Fry Shrimp for Crispy Results?
Frying can be a bit tricky, but with a few tips, you’ll get perfectly crispy shrimp! First, ensure your oil is hot enough (about 350°F). A kitchen thermometer is your friend, but a drop of batter should sizzle immediately when added.
- Fry in batches to avoid crowding. This helps maintain the oil’s temperature.
- Fry just until golden brown (2-3 mins). Overcooking can lead to tough shrimp.
- Let them drain on paper towels afterward and avoid stacking them to keep them crisp.
How to Make Coconut Shrimp Tacos
Ingredients You’ll Need:
For The Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup shredded sweetened coconut
- Vegetable oil, for frying
For The Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup fresh cilantro leaves, chopped
- 1 avocado, diced
- 1 lime, juiced
- Salt to taste
Additional:
- Corn tortillas
- Grated white cheese (like Cotija or Queso Fresco) for topping
- Lime wedges, for serving
How Much Time Will You Need?
This delicious Coconut Shrimp Tacos recipe will take about 30 minutes in total. You’ll spend about 15 minutes prepping and cooking the shrimp and slaw, then another 10-15 minutes for assembling everything together. Quick, fun, and tasty!
Step-by-Step Instructions:
1. Prepare the Coconut Shrimp Coating:
In a shallow dish, mix together the all-purpose flour, salt, and black pepper. In another bowl, beat the eggs until they’re well blended. For the final step, in a third shallow dish, combine the panko breadcrumbs with the shredded coconut. You now have your three-step coating station ready!
2. Coat the Shrimp:
Take each shrimp and first dredge it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, and finally coat it evenly with the panko-coconut mixture. Place the coated shrimp on a clean plate and repeat until all shrimp are coated.
3. Fry the Shrimp:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add a few shrimp at a time to avoid overcrowding. Fry the shrimp for about 2-3 minutes or until they are golden brown and crispy. Once cooked, use a slotted spoon to remove the shrimp and let them drain on paper towels.
4. Prepare the Slaw:
In a large bowl, combine the shredded green cabbage, purple cabbage, and chopped cilantro. Add in the diced avocado, drizzle with lime juice, and season with salt. Toss everything together gently until well mixed—this slaw adds a refreshing crunch to your tacos!
5. Warm the Tortillas:
To warm the corn tortillas, place them on a dry skillet over medium heat or directly on a gas flame. Heat until they’re pliable and slightly charred—this step makes them more flavorful and easy to fold!
6. Assemble the Tacos:
Take a warm tortilla and fill it with a generous amount of the cabbage slaw. Add 2-3 pieces of coconut shrimp on top and finish with a sprinkle of grated white cheese.
7. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side for that extra burst of flavor. Dig in and enjoy your delicious and crispy Coconut Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to thaw the shrimp before cooking. You can do this by placing them in the refrigerator overnight or running them under cold water in a sealed bag for a faster option.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs work well in this recipe. They may not be as crispy, but you can add a pinch of cornstarch to help enhance the crunch!
How to Store Leftover Tacos?
Store leftover components separately in airtight containers in the fridge. The fried shrimp can last for up to 2 days, while the slaw can be kept for about 3 days. Reheat the shrimp in an oven to keep them crispy, and enjoy your tacos fresh!
Can I Make The Slaw Ahead of Time?
Absolutely! You can prepare the slaw a few hours in advance and refrigerate it. Just add the avocado right before serving to prevent browning and keep it fresh.