These crispy coconut shrimp tacos are a tasty treat, packed with crunchy shrimp coated in sweet coconut. Wrapped in soft tortillas, they’re a delightful mix of flavors!
Who doesn’t love a little crunch with their tacos? The sweet and salty combo is simply irresistible. I like to add a squeeze of lime for a zesty kick—yum!
Making these tacos is super easy! Just fry the shrimp, toss them in tortillas, and top them with your favorite additions. They’re perfect for a fun dinner or a snack!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this recipe. If you’re short on fresh shrimp, frozen peeled shrimp are a great alternative. Just make sure they’re completely thawed before cooking.
Panko Breadcrumbs: These add great crunch! If you can’t find panko, regular breadcrumbs will work, but they won’t be as crispy. For a gluten-free option, use gluten-free breadcrumbs.
Coconut: Unsweetened shredded coconut is essential for the coating. In a pinch, sweetened coconut can be used, but it may alter the flavor. You might also try using crushed cornflakes for a different texture.
Tortillas: Corn tortillas are traditional, but you can swap them for flour tortillas if you prefer. Whole wheat tortillas can add some extra flavor and nutrition.
Sauce: If sour cream isn’t available, Greek yogurt is a fantastic substitute that adds creaminess and tang. You can also add fresh herbs for an extra flavor boost!
How Do You Ensure Perfectly Fried Shrimp?
Frying shrimp can be tricky, but with a few tips, you can get it just right! Here’s how to achieve that perfect golden crispy coating:
- Make sure the oil is hot enough to fry. A good test is to dip a crumb into the oil; if it sizzles, you’re ready!
- Don’t overcrowd the pan. Fry in batches to keep the oil temperature steady, so they cook evenly and crisp up nicely.
- Keep an eye on the shrimp. They cook quickly—about 2-3 minutes per side—until golden brown and cooked through.
- Let them drain on paper towels after frying to remove excess oil for a crispier result.
These steps will help you achieve perfectly fried shrimp every time! Enjoy the crunch in your tacos!
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 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup shredded unsweetened coconut
- Vegetable oil, for frying
For the Tacos:
- 8 small corn tortillas
- 2 cups shredded cabbage (mix of green and purple cabbage)
- 1 cup fresh pineapple chunks, diced
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Sauce:
- 1/2 cup sour cream or Mexican crema
- 1 tbsp lime juice
- 1/2 tsp chili powder or smoked paprika
- Salt to taste
How Much Time Will You Need?
In total, this recipe takes about 30 minutes – 15 minutes for preparation and 15 minutes for cooking. You’ll have a delicious taco feast ready in no time!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the sour cream, lime juice, chili powder, and a pinch of salt. Give it a little stir and set it aside to let the flavors meld while you prepare the shrimp.
2. Set Up the Breading Station:
Prepare three shallow bowls. In the first bowl, mix together the flour, salt, and black pepper. In the second bowl, whisk the eggs until they’re well beaten. In the third bowl, combine the panko breadcrumbs with the shredded coconut.
3. Coat the Shrimp:
Take each shrimp and dip it first into the flour mixture, ensuring it’s well-coated. Next, dip it into the beaten eggs, and finally, coat the shrimp in the panko-coconut mixture. Repeat with all the shrimp until they are nicely covered!
4. Fry the Shrimp:
Heat about 1/2 inch of vegetable oil in a deep skillet or pan over medium heat. Once the oil is hot (you can test it with a small drop of batter), carefully place the shrimp in the hot oil. Fry them in batches for about 2-3 minutes on each side until they are golden brown and crispy. Drain the shrimp on paper towels to remove excess oil.
5. Warm the Tortillas:
While the shrimp are frying, warm your corn tortillas. You can do this in a dry skillet over low heat or by wrapping them in a damp paper towel and microwaving them for about 30 seconds.
6. Assemble the Tacos:
Take a warm tortilla and lay down a small handful of shredded cabbage in the center. Top with a sprinkle of diced pineapple and some red bell pepper. Now, add 3-4 of your crispy coconut shrimp on top of that.
7. Add Sauce and Garnish:
Drizzle your lime-chili sour cream sauce over the shrimp, and finish with a sprinkle of fresh cilantro. Serve your tacos with lime wedges on the side for an extra zesty touch!
Enjoy your delicious and crunchy crispy coconut shrimp tacos that will surely impress everyone at the table! Happy eating!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw the frozen shrimp in the refrigerator overnight or by placing them in a sealed plastic bag submerged in cold water. Once thawed, peel and devein if necessary before breading.
How Can I Make These Tacos Spicier?
If you prefer a kick of heat, consider adding finely chopped jalapeños or using a spicier sauce. You can spice up the lime-chili sauce by increasing the amount of chili powder or adding hot sauce according to your taste.
What Can I Use Instead of Coconut?
If coconut isn’t your thing, you can substitute it with crushed cornflakes or thinly crushed tortilla chips for a different texture. Just make sure to season them a bit for added flavor.
How Should I Store Leftovers?
Store any leftover shrimp and toppings separately in airtight containers. The shrimp can be refrigerated for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.
