Oh my goodness, have I got a treat for you today! These coconut shrimp tacos are pure sunshine in every bite. Seriously, they’re like a mini-vacation for your taste buds. I first tried making these on a whim when I had a bunch of shrimp and a craving for something a little different, and wow, did they deliver! The combination of the super crispy, sweet coconut-coated shrimp with that zingy, fresh slaw is just *chef’s kiss*. They’re not just pretty to look at; they’re ridiculously delicious and have become a total go-to in my house. If you’re looking for something that feels special but is actually super easy to whip up, you’ve found it!

Why You’ll Love These Coconut Shrimp Tacos

Honestly, these tacos are a game-changer! They hit all the right notes and are so satisfying:

Quick and Easy Prep: You can totally have these on the table in under an hour, which is a lifesaver on busy nights.
Tropical Flavor Explosion: That sweet coconut coating on the shrimp plus the zesty lime in the slaw? Pure tropical bliss!
That Crispy Texture: Seriously, the crunch on these shrimp is just heavenly. It makes all the difference!
Perfect for Any Occasion: Whether it’s a casual weeknight dinner or you’re having friends over, these tacos are always a crowd-pleaser.

Gathering Your Ingredients for Coconut Shrimp Tacos

Alright, let’s get our mise en place ready! Having everything prepped makes the cooking process so much smoother, trust me. For these amazing coconut shrimp tacos, you’ll need:

About 1 pound of nice big shrimp, all peeled and deveined.
1 cup of shredded coconut – I like using the unsweetened kind so we can control the sweetness ourselves.
A good half cup of panko breadcrumbs for that super crispy coating.
Just a quarter cup of all-purpose flour for dredging.
Two large eggs, beaten up good.
Of course, some salt and pepper to taste – don’t forget this!
Vegetable oil for frying. You’ll want enough to fill your skillet about an inch deep.
Eight small tortillas – corn or flour, whatever makes you happy!
For the slaw, grab 1 cup of shredded cabbage.
A quarter cup of fresh cilantro, chopped up nice.
Two tablespoons of fresh lime juice – this is key for that zing!
One tablespoon of mayonnaise for creaminess.
And a teaspoon of honey for just a hint of sweetness.

Ingredient Notes and Substitutions

A little heads-up on a couple of these ingredients! For that coconut-panko coating, I really recommend unsweetened shredded coconut. It lets us balance the flavors perfectly without it getting too sweet. If you can’t find fresh lime juice, bottled will work in a pinch, but oh, the fresh stuff just brings a whole other level of brightness to the slaw, so I always try to use it!

And if you like a little kick, definitely add a tiny pinch of cayenne pepper to that slaw mixture. It gives it a subtle warmth that’s just divine with the sweet coconut shrimp.

Crafting Your Perfect Coconut Shrimp Tacos: Step-by-Step Instructions

Okay, now for the fun part – bringing it all together! This is where the magic happens, and honestly, it’s so much easier than you might think. Just follow along, and you’ll have amazing tacos in no time!

Preparing the Shrimp for Frying

First things first, let’s get our shrimp ready for their crispy makeover. Grab three shallow bowls. In the first one, put your all-purpose flour. In the second, pour your beaten eggs. And in the third, mix together that shredded coconut and panko breadcrumbs, making sure to add a good pinch of salt and pepper to that mix. Now, take each shrimp, one by one, and give it a good coating. Dredge it in the flour first, tap off any extra, then dip it into the egg wash, letting any excess drip off. Finally, press it firmly into that yummy coconut-panko mixture so it sticks all over. Repeat with all your shrimp!

Frying the Coconut Shrimp

Time to get frying! Pour about an inch of vegetable oil into a big skillet and get it heating over medium-high heat. You’ll know it’s ready when the oil shimmers a bit. Now, carefully add your coated shrimp in batches. Please, *please* don’t overcrowd the pan – this is super important for getting them nice and crispy! Fry them for about 2 to 3 minutes on each side. You’re looking for a gorgeous golden-brown color all over. Once they’re done, use a slotted spoon to lift them out and pop them onto a plate lined with paper towels. This helps soak up any extra oil so they stay perfectly crisp!

Assembling the Coconut Shrimp Tacos

While those shrimp are draining and looking delicious, let’s get the rest ready. Warm up your tortillas – I usually do this right in a dry skillet for a minute on each side until they’re soft and pliable. Now, for the slaw: in a small bowl, toss together your shredded cabbage, chopped cilantro, fresh lime juice, mayonnaise, and that little bit of honey. Give it a good mix and season it with salt and pepper to your liking. When everything’s ready, it’s time to build your tacos! Lay a warm tortilla flat, pile on some of those golden, crispy coconut shrimp, and then top it all off with a generous spoonful of that fresh, tangy slaw. Yum!

Essential Equipment for Coconut Shrimp Tacos

You don’t need a fancy kitchen for these tacos! Just a few basics will do the trick. You’ll want a nice large skillet for frying those shrimp to perfection. Having three shallow bowls ready is key for setting up your dredging station. A slotted spoon is a must-have for safely getting the shrimp out of the hot oil and onto some paper towels for draining. And don’t forget a small mixing bowl for whipping up that delicious slaw!

Tips for Perfect Coconut Shrimp Tacos

Okay, so you’re making these incredible coconut shrimp tacos, and you want them to be absolutely perfect, right? I get it! Here are a few little tricks I’ve learned that really make a difference. First off, make sure that oil is nice and hot before you even *think* about putting the shrimp in. If it’s not hot enough, the shrimp will just soak up all that oil and get greasy, and nobody wants that! You want that beautiful, crispy coating, not a soggy mess. So, let it shimmer!

Also, and this is a big one, don’t cram too many shrimp into the pan at once. Seriously, cook them in batches. It might take an extra minute or two, but overcrowding cools down the oil too much, and then you lose that amazing crispiness. Trust me on this! Lastly, before you start assembling, always give your slaw a little taste. Does it need a tiny bit more lime? A pinch more salt? Adjust it until it sings. You’ve got this!

Serving and Storing Your Coconut Shrimp Tacos

Okay, so these tacos are best enjoyed RIGHT away! Seriously, that crispy coconut shrimp is a magical thing, and you want to experience it at its peak crunch. So, get them assembled and served up hot!

If, by some miracle, you have any leftover shrimp (which I highly doubt!), you can totally store them in an airtight container in the fridge for up to 2 days. To get them crispy again, just reheat them gently in a skillet or a moderate oven. The slaw, though? It’s really best made fresh right before you assemble everything. Enjoy!

Frequently Asked Questions About Coconut Shrimp Tacos

Got questions about these tropical delights? I’ve got answers! Making these coconut shrimp tacos is pretty straightforward, but a few things come up.

Can I bake the coconut shrimp instead of frying them? You sure can! Baking is an option if you’re trying to cut down on oil, but just know the texture won’t be quite as crispy as frying. If you go this route, toss your coated shrimp with a little bit of oil and bake them on a lined sheet at around 400°F (200°C) for about 10-12 minutes, flipping them halfway through. They’ll still be tasty!

What kind of tortillas are best for coconut shrimp tacos? Honestly, both corn and flour work great! It really comes down to your preference. Just make sure you warm them up before you start stuffing them – it makes them so much more pliable and delicious.

How can I make the slaw spicier? Oh, I love a little heat! If you want to spice up that slaw, just add a tiny pinch of cayenne pepper to the mix, or even a little dash of your favorite hot sauce. It adds a lovely warmth that complements the sweet coconut shrimp perfectly.

Can I prepare any components ahead of time? Yes, you definitely can! You can peel and devein your shrimp earlier in the day, mix up your coconut-panko coating, and even chop all the slaw ingredients. Just keep them stored separately in the fridge. Then, when you’re ready to eat, you just need to fry the shrimp and assemble everything. Easy peasy!

Estimated Nutritional Information for Coconut Shrimp Tacos

Just so you know, these numbers are approximate and can totally vary depending on the exact ingredients you use and how you make them. But for a serving of about 2 tacos, here’s a ballpark:

Serving Size: 2 tacos
Calories: Around 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Sodium: 500mg
Sugar: 8g

Keep in mind these are just estimates to give you a general idea!

Amazing Coconut Shrimp Tacos: A 1-Hour Delight

Author: folderfood
Total Time: 35 minutes
Yield: 8 tacos 1x
Diet: Seafood

Print Recipe

Description

Crispy coconut shrimp served in soft tortillas with a tangy slaw. A delightful seafood taco.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 large eggs, beaten
Salt and pepper to taste
Vegetable oil, for frying
8 small corn or flour tortillas
1 cup shredded cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
1 tbsp mayonnaise
1 tsp honey

Instructions

In three shallow bowls, place flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs seasoned with salt and pepper.
Dredge each shrimp first in flour, then in egg, and finally coat with the coconut-panko mixture.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Fry shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
Warm tortillas.
In a small bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, and honey. Season with salt and pepper.
Assemble tacos by filling warm tortillas with cooked shrimp and the cabbage slaw.

Notes

For extra flavor, add a pinch of cayenne pepper to the coconut-panko mixture.
Serve with your favorite hot sauce or a squeeze of extra lime.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2 tacos
Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 150mg

Keywords: coconut shrimp tacos, seafood tacos, crispy shrimp, tropical tacos, easy tacos