These crispy coconut shrimp tacos are a fun and tasty treat! Juicy shrimp are coated in crunchy coconut and nestled in soft tortillas, making each bite a wonderful mix of flavors.
Top them off with a splash of lime and your favorite toppings, and you’ll feel like you’re on a beach vacation. Trust me, your taco-loving friends will be asking for seconds! 🌮🥥
Key Ingredients & Substitutions
Shrimp: Medium shrimp work great, but feel free to use large shrimp for more bite. If you’re not into shrimp, consider breaded chicken or even tofu for a plant-based option!
Panko Breadcrumbs: Panko gives a light and crispy texture. If you can’t find it, regular breadcrumbs are fine, but you might lose some crunch. Try crushing cornflakes for a fun twist!
Coconut: Sweetened shredded coconut is traditional, but unsweetened works well too, offering a nuttier flavor. If you’re avoiding coconut, crushed nuts or seeds give a nice crunch!
Coleslaw: Purple cabbage adds color and crunch, but feel free to swap it with green cabbage or even lettuce if you prefer something milder.
Drizzle: Sour cream adds creaminess, but Greek yogurt is a healthier alternative. You can also use avocado for a rich texture without the dairy!
How Do I Ensure the Shrimp Stays Extra Crispy?
The key to crispy shrimp is in the coating technique. It’s essential to get a nice, even layer. Here are my tips:
- Make sure shrimp are dry before coating to help the flour stick better.
- Use three bowls for dredging: one for flour, one for eggs, and one for the coconut mixture, making it easy to coat each shrimp properly.
- Fry in batches to avoid crowding the pan, which can lower the oil temperature and make the shrimp soggy. Keep cooked shrimp warm in the oven while frying more!
Following these tips will help you achieve that delicious crispy texture for your tacos. Enjoy your cooking!
How to Make Crispy Coconut Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1 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 Tacos:
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1 cup fresh pineapple, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1-2 limes, cut into wedges
For the Creamy Drizzle:
- 1/2 cup sour cream or Mexican crema
- 1 tbsp lime juice
- 1 small jalapeño, finely chopped (optional)
- Salt to taste
How Much Time Will You Need?
This delicious recipe will take about 30 minutes in total. You’ll spend about 15 minutes preparing the ingredients and coating the shrimp, and then 15 more minutes cooking and assembling your tacos. It’s a quick and fun meal to whip up for family or friends!
Step-by-Step Instructions:
1. Prepare the Creamy Drizzle:
In a small bowl, mix together the sour cream, lime juice, chopped jalapeño (if using), and a pinch of salt. This will be your tasty sauce that adds that perfect zing! Set it aside in the fridge to chill while you work on the shrimp.
2. Prep the Shrimp Coating:
Grab three shallow bowls. In the first bowl, mix together the flour, salt, and black pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs and shredded coconut.
3. Coat the Shrimp:
Take each shrimp and dredge it in the flour mixture first, shaking off any excess. Then dip it into the beaten eggs, letting the extra drip off. Finally, coat it in the panko and coconut mixture, pressing it lightly so it sticks well. Set aside on a plate until all the shrimp are coated.
4. Cook the Shrimp:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the shrimp in batches (don’t overcrowd), frying them for about 2-3 minutes per side or until they are golden brown and crispy. Remove them from the oil and let them drain on paper towels.
5. Warm the Tortillas:
While the shrimp are cooking, lightly warm the corn tortillas. You can do this on a dry skillet or in a warm oven for a few minutes until they’re soft and pliable.
6. Assemble the Tacos:
On each warm tortilla, start by adding a layer of shredded purple cabbage. Then, place a few pieces of those crispy coconut shrimp right on top. Add some diced pineapple and red bell pepper for a pop of sweetness and color!
7. Add Finishing Touches:
Drizzle that creamy lime sauce generously over the filled tacos and sprinkle fresh cilantro on top for a burst of flavor. Serve with lime wedges on the side for an extra zesty kick!
Enjoy your crispy coconut shrimp tacos fresh and vibrant, perfect for a light and flavorful meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed plastic bag submerged in cold water for about 15-20 minutes. Pat them dry before coating to avoid excess moisture.
How Can I Make the Tacos Spicier?
If you’d like to spice things up, you can add more jalapeño to the creamy drizzle or use a spicier hot sauce on top of the tacos. Additionally, consider incorporating some chili powder or cayenne pepper into the flour mixture for an extra kick!
Can I Prepare the Shrimp Ahead of Time?
Yes, you can coat the shrimp ahead of time and keep them in the fridge for up to an hour before frying. Just make sure to cook them fresh right before serving to maintain their crispy texture.
What’s the Best Way to Store Leftovers?
If you have leftovers, store the shrimp separately from the tortillas and toppings in airtight containers in the fridge. The shrimp will stay good for up to 2 days, but keep in mind they may lose some crispiness when reheated. To reheat, place them in a preheated oven for a few minutes to restore some crunch!
