Coconut Shrimp Tacos
One of the best parts about this coconut shrimp dinner is how versatile it is. You can make it ahead of time for a quick weeknight meal, or dress it up with extra toppings for entertaining friends.
Equipment
- Large skillet or frying pan
- Mixing bowls (2–3)
- Tongs
- Measuring cups and spoons
- Grater or zester
- Paper Towels
- Small whisk or fork
Ingredients
For the Coconut Shrimp
- 1 lb large shrimp peeled and deveined
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 1 cup shredded sweetened coconut
- ½ cup panko breadcrumbs
- Vegetable oil for frying
For the Slaw
- 2 cups shredded cabbage green or purple
- ½ cup shredded carrots
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- Salt and pepper to taste
For the Lime Crema
- ½ cup sour cream
- 1 tbsp mayonnaise
- 1 tsp lime zest
- 1 tbsp lime juice
- Pinch of salt
For Serving
- 6 –8 small corn or flour tortillas
- Lime wedges
- Extra cilantro optional
Instructions
Prepare the Shrimp
- Rinse the shrimp under cold water and pat them dry with paper towels.
- Season lightly with a pinch of salt and black pepper.
- Set aside while you prepare the dredging station.
- Pro Tip: Dry shrimp crisp up much better, so don’t skip patting them dry!
Set Up the Dredging Station
- In one shallow bowl, add the flour, salt, and pepper. Mix well.
- In a second bowl, beat the eggs until smooth.
- In a third bowl, combine the shredded coconut and panko breadcrumbs.
- Pro Tip: Mixing the coconut with panko keeps the coating light and crunchy—don’t just use coconut alone.
Coat the Shrimp
- Dredge each shrimp first in the flour, shaking off any excess.
- Dip into the beaten eggs, letting the excess drip back into the bowl.
- Press into the coconut-panko mixture, making sure each shrimp is fully coated.
- Place the coated shrimp on a plate while you heat the oil.
- Pro Tip: Work in batches if needed to avoid overcrowding the shrimp—this keeps them from steaming instead of frying.
Fry the Shrimp
- Heat ¼–½ inch of vegetable oil in a large skillet over medium heat.
- Once hot, carefully add the shrimp in a single layer. Fry for 2–3 minutes per side until golden brown.
- Use tongs to remove the shrimp and place them on paper towels to drain.
- Pro Tip: Keep the oil at a steady medium heat; too hot and the coconut will burn, too low and the shrimp will be soggy.
Make the Slaw
- In a medium bowl, combine the shredded cabbage, carrots, and cilantro.
- Drizzle with lime juice and season with a pinch of salt and pepper.
- Toss well to coat evenly.
- Pro Tip: Let the slaw sit for 5 minutes before serving—it softens slightly but still keeps a nice crunch.
Prepare the Lime Crema
- In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, and a pinch of salt.
- Taste and adjust lime or salt as needed.
- Pro Tip: Whisk continuously to prevent lumps and make it silky smooth.
Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave for a few seconds.
- Layer a handful of slaw on each tortilla.
- Add 2–3 coconut shrimp per taco.
- Drizzle with lime crema and sprinkle extra cilantro on top if desired.
- Serve immediately with lime wedges on the side.
- Pro Tip: Assemble right before serving so the shrimp stay crispy and the tortillas don’t get soggy.
Notes
Nutritional Value (per serving, approx.):
- Calories: 350–400 kcal
- Protein: 20–22 g
- Fat: 18–20 g
- Carbohydrates: 30–32 g
- Fiber: 3–4 g
- Sugar: 5–6 g
- Sodium: 450–500 mg