Description
These Coconut Shrimp Tacos feature crispy, golden coconut shrimp paired with fresh red cabbage and sweet pineapple salsa, wrapped in toasted flour tortillas. Perfect for a vibrant, tropical twist on taco night, this easy-to-make recipe combines savory and sweet flavors with a satisfying crunch in just 40 minutes.
Ingredients
Breading Mixtures
- ½ cup all-purpose flour (60g)
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp allspice
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Wet Mix
- 1 egg (beaten)
- 1 Tbsp water
Breading
- ½ cup panko breadcrumbs (30g)
- 1 cup sweetened shredded coconut (57g)
Main Ingredients
- 12 oz. extra-large shrimp (19-22 count, thawed)
- 8 flour tortillas (taco size)
- 1 cup vegetable oil (for frying)
Additional Ingredients
- ¼ small red cabbage (shredded, approx. 150g)
- ½ cup pineapple salsa (4 oz)
- Optional toppings: lime wedges, avocado slices, cilantro, jalapeño slices
Instructions
- Prepare Breading Stations: Set up four medium-sized bowls. In the first bowl, mix the flour with garlic powder, paprika, cumin, allspice, salt, and black pepper for the dry seasoning. In the second bowl, whisk the egg and water thoroughly. In the third bowl, combine the panko breadcrumbs with shredded coconut. The fourth bowl will hold the breaded shrimp after coating.
- Coat the Shrimp: Working in batches to avoid overcrowding, toss each thawed shrimp in the seasoned flour until fully coated. Next, dip it into the egg wash ensuring complete coverage. Finally, press the shrimp into the panko and coconut mix firmly on all sides so the breading sticks. Place the coated shrimp in the fourth bowl and repeat until all shrimp are breaded.
- Toast the Tortillas: Heat a heavy-bottom skillet over medium heat. Once hot, toast each flour tortilla for about 30 seconds per side until lightly browned at the edges. Stack the warmed tortillas on a plate and cover with a towel to keep warm.
- Heat Oil for Frying: In the same skillet, heat the vegetable oil over medium heat to reach 350-365°F (use a thermometer for accuracy). This temperature ensures the shrimp will fry crisp without absorbing excess oil.
- Fry Coconut Shrimp: Carefully place the breaded shrimp in the hot oil without overcrowding the skillet. Fry for 2 minutes on one side until golden brown, then gently flip with tongs and fry for another 2 minutes. Remove and drain on paper towels. Repeat until all shrimp are cooked.
- Assemble Tacos: Lay the shredded cabbage along the center of each tortilla. Top with crispy coconut shrimp, a spoonful of pineapple salsa, and your choice of optional toppings such as fresh lime, avocado slices, cilantro, or jalapeño for extra flavor.
Notes
- Ensure shrimp are fully thawed and patted dry before breading to help coatings adhere better.
- Maintain oil temperature between batches to achieve a crispy texture and avoid greasy shrimp.
- For a dairy-free option, verify the tortilla ingredients as some may contain milk products.
- Adjust spice levels by adding more jalapeño or using a salsa with chili for added heat.
- These tacos are best eaten fresh to preserve the crunchiness of the coconut shrimp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican Fusion
