These crispy coconut shrimp tacos are a fun and tasty treat! Each bite is packed with juicy shrimp, crispy coconut, and fresh toppings all wrapped in a soft tortilla.
I love how the sweetness of the coconut pairs perfectly with the savory shrimp. You can even add a splash of lime for an extra zing. Taco night just got a glow-up! 🌮
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here, but you can use medium or even frozen shrimp if that’s what you have. Just thaw them in water for quick use!
Coconut: Shredded sweetened coconut gives that nice sweetness and crunch. If you’re looking for something less sweet, use unsweetened coconut, but you might want to adjust the seasoning to add a bit of sugar.
Panko Breadcrumbs: These give the shrimp extra crispiness. If you don’t have panko, regular breadcrumbs work fine, although they won’t be as crispy. Gluten-free breadcrumbs can be a good alternative too!
Tortillas: Corn tortillas are traditional and tasty. If you’re gluten-free or want a change, try flour tortillas or even lettuce wraps!
How Do I Get the Shrimp Perfectly Crispy?
Frying shrimp can be tricky, but it’s all about timing and temperature. Make sure your oil is hot but not smoking. If it’s too hot, your coating may burn without cooking the shrimp inside!
- Bring oil to 350°F (175°C) for the best results. Use a kitchen thermometer if you have one for accuracy.
- Don’t overcrowd the pan. Fry in small batches to keep temperature consistent and ensure crispy shrimp.
- Let the shrimp drain on paper towels right after frying to remove excess oil.
With these tips, your crispy coconut shrimp will be crunchy and flavorful! Enjoy your cooking adventure!
How to Make Crispy Coconut Shrimp Tacos
Ingredients You’ll Need:
- 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 shredded sweetened coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 8 small corn tortillas
- 2 cups shredded lettuce (mixed green and purple cabbage works well)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup pico de gallo or salsa
- 1/4 cup mayonnaise or sour cream
- 1 tsp lime juice, plus extra wedges for serving
How Much Time Will You Need?
This recipe takes about 30 minutes in total, with around 15 minutes for prep and 15 minutes for cooking. You’ll be enjoying these delicious tacos in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by patting the shrimp dry with paper towels. This helps them get crispy when fried. Set aside while you prepare the breading stations.
2. Set Up Breading Stations:
In a shallow bowl, mix together the flour, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs. This setup will make it easier to coat the shrimp.
3. Coat the Shrimp:
Now it’s time to bread the shrimp! Take each shrimp and dip it first into the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, and finally coat it thoroughly with the coconut-panko mix. Press lightly to ensure the coating sticks well.
4. Fry the Shrimp:
Heat about 1 inch of vegetable oil in a large skillet over medium heat until it’s hot but not smoking (around 350°F or 175°C). Carefully add the shrimp in batches and fry for about 2 minutes per side, or until they are golden brown and crispy. Remove the shrimp and let them drain on paper towels.
5. Warm the Tortillas:
While frying, you can warm the corn tortillas. Place them in a dry skillet for a few seconds on each side or microwave them for about 30 seconds until they are soft and pliable.
6. Assemble the Tacos:
To assemble, lay some shredded lettuce on each tortilla. Add 3-4 pieces of crispy coconut shrimp on top. Drizzle mayonnaise or sour cream mixed with lime juice over the shrimp. Then, top it off with pico de gallo or salsa and sprinkle fresh cilantro.
7. Serve and Enjoy:
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your crispy coconut shrimp tacos filled with fresh, zesty flavors and that delightful crunch!
Dig in and have fun with your tasty creation! 🌮
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag and submerging in cold water for about 15-20 minutes.
How Do I Store Leftover Tacos?
Store any leftover tacos in an airtight container in the fridge for up to 2 days. Keep the shrimp, tortillas, and toppings separate to maintain freshness. Reheat the shrimp in the oven or air fryer for best results to keep them crispy!
Can I Make the Shrimp Ahead of Time?
You can prepare the shrimp in advance and keep them in the fridge for up to a day. Fry them right before serving for the best crispiness. Alternatively, you can fully cook them and store them in the fridge, then reheat them in the oven or a skillet until crispy again.
What Can I Serve with These Tacos?
These tacos pair wonderfully with a side of black beans, mango salsa, or a fresh salad. For a complete meal, consider serving with rice or even some tortilla chips and guacamole!
