Coconut Shrimp Tacos Recipe

If you’re ready for a flavor-packed meal that’s equal parts tropical getaway and taco night favorite, these Coconut Shrimp Tacos are destined to steal the show! Golden, crunchy shrimp coated in sweet coconut mingle with a tangy, creamy lime sauce, all wrapped up in a warm tortilla loaded with refreshing, crisp toppings. Whether you’re feeding friends or just treating yourself, this is the kind of easy, delicious dinner that instantly puts everyone in a good mood.

Ingredients You’ll Need

The magic of Coconut Shrimp Tacos is all in the mix of simple, fresh ingredients. Every component adds something special: a pop of color, a punch of flavor, and that satisfying contrast between crunchy, creamy, juicy, and bright.

• Shrimp: Fresh, large shrimp are the star here—choose ones that are plump and peeled for quicker prep.
• Shredded Sweetened Coconut: This gives the shrimp a sweet, tropical crunch that’s impossible to resist.
• Panko Breadcrumbs: For ultra-crispy texture without making the coating heavy.
• All-purpose Flour: Creates the perfect base so the breading sticks nicely to each shrimp.
• Egg: Helps the coconut and panko cling to the shrimp for even coating.
• Salt and Black Pepper: A little seasoning goes a long way to make everything pop.
• Vegetable Oil: Use a neutral oil for frying—the key to getting the shrimp perfectly golden.
• Mayonnaise: The base of that irresistible, creamy lime sauce.
• Sour Cream or Greek Yogurt: Adds just the right tang and smoothness to the sauce.
• Lime Juice and Zest: For a bright, citrusy punch that lifts all the flavors.
• Small Flour or Corn Tortillas: The taco “blanket” that brings everything together—choose your favorite style!
• Shredded Cabbage or Lettuce: Adds crunch, color, and cool freshness in each bite.
• Avocado: Creamy slices balance the crispy shrimp and add a luxurious touch.
• Fresh Cilantro: A fragrant finish you’ll definitely want—skip if you must, but it’s so good here.
• Lime Wedges: A final spritz of juicy flavor right before serving.

How to Make Coconut Shrimp Tacos

Step 1: Whisk Up the Creamy Lime Sauce

Let’s kick things off with the creamy lime sauce! Simply mix the mayonnaise, sour cream (or Greek yogurt), lime juice, zest, and salt in a small bowl. Taste and tweak the lime to suit your tangy side. Set it aside—this sauce gets better as it sits, and you’ll want to drizzle it over everything.

Step 2: Bread the Shrimp

Start with shrimp that’s been patted dry for maximum crispiness. Sprinkle with salt and pepper, then line up your breading station: flour in one bowl, beaten egg in another, and a third bowl with a coconut and panko mixture. Dip each shrimp in flour (so the breading grabs on), dunk them in egg, then generously coat them in that coconut-panko magic. Make sure every shrimp is nicely covered!

Step 3: Fry to Perfect Crunch

Heat vegetable oil in a skillet until shimmering but not smoking—medium heat works well! Fry the shrimp in batches so they crisp up evenly, about 2–3 minutes per side, until gorgeously golden. Drain them on a paper towel-lined plate and try not to eat them all before taco time. If you want a little extra kick, sprinkle smoked paprika or chili powder on top before frying.

Step 4: Warm and Fill the Tortillas

Gently warm your tortillas, either in a dry skillet for a bit of char or wrapped in a towel in the microwave. This quick step makes them soft and bendy, preventing any taco heartbreak (aka splitting shells). Pile on crunchy cabbage, tuck in the coconut shrimp, add avocado slices, and finish it all off with a generous drizzle of that zippy lime sauce.

Step 5: Garnish and Serve

Finish your Coconut Shrimp Tacos with a shower of fresh cilantro and a squeeze of lime. Serve right away while the shrimp are hot and crispy—it’s pure joy in every bite!

How to Serve Coconut Shrimp Tacos

Garnishes

A generous sprinkle of chopped fresh cilantro is classic, but you can also add extra lime wedges, diced tomatoes, or thinly sliced red onions for a pop of color. Radish slices bring crunch, while a light dusting of chili flakes turns up the heat. The goal: fresh, fragrant, and a little bit fancy without any fuss!

Side Dishes

Pair your Coconut Shrimp Tacos with bright, fresh sides like mango salsa, simple black beans, or a tangy corn salad. For something even more laid back, serve with crispy tortilla chips and guacamole—the perfect pairing for warm weather or casual get-togethers!

Creative Ways to Present

Serve tacos on a big platter “DIY style” so everyone can build their own. Or, for a party, cut tortillas into quarters and make mini versions for a super cute appetizer. Coconut Shrimp Tacos also shine as part of a taco bar with various salsas, slaws, and pickles—let creativity take the lead!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store the cooked shrimp in an airtight container in the fridge for up to 2 days. Keep the tortillas, cabbage, and sauce separate so everything stays fresh and crisp when you’re ready for round two.

Freezing

The coconut shrimp freeze beautifully! Arrange cooled shrimp in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month. Thaw overnight in the fridge for best results.

Reheating

For that crave-worthy crunch, pop shrimp in the oven or air fryer until hot and crisp—about 7–10 minutes at 375°F. Avoid the microwave if possible, as it can soften the breading. Assemble your tacos just before serving so every bite is as fresh as possible.

FAQs

Can I use frozen shrimp for Coconut Shrimp Tacos?

Absolutely! Just make sure they’re completely thawed and patted very dry before breading, so the coating sticks well and fries up crispy.

How spicy are these tacos?

Coconut Shrimp Tacos are mild by default, but you can easily dial up the spice by adding chili powder to the shrimp or a few dashes of hot sauce to the sauce, all to suit your taste.

Are there gluten-free options?

Definitely—swap the flour tortillas for corn, and use a gluten-free flour and panko. The flavor and crunch will still be outstanding!

Can I bake the coconut shrimp instead of frying?

Yes! Lay breaded shrimp on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F for about 12–15 minutes, flipping halfway. They’ll get nice and crispy with less oil.

What toppings go well with Coconut Shrimp Tacos?

Besides the classics like avocado and cabbage, try tropical fruit salsa (think mango or pineapple), pickled red onions, or a spicy slaw for extra flavor and flair—the options are endless!

Final Thoughts

If you’re craving something playful, bright, and downright delicious, Coconut Shrimp Tacos are an absolute must-try. Each bite delivers crisp shrimp, creamy citrus, and endless possibilities for toppings. Gather your ingredients and dive in—it might just become your new go-to taco night favorite!

Print