Crispy Coconut Shrimp Tacos
Crispy Coconut Shrimp Tacos combine golden coconut-coated shrimp with crunchy cabbage and creamy lime sauce. Every bite offers sweet, savory, and tangy flavors. Fresh toppings add brightness and texture. Soft tortillas hold everything together perfectly. This recipe works well for casual dinners and festive occasions alike. Best of all, it comes together quickly while delivering restaurant-quality results.
Ingredients
For the Coconut Shrimp
- 1 pound large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweet shredded coconut
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Vegetable oil for frying
For the Lime Slaw
- 2 cups shredded cabbage
- 1 cup shredded purple cabbage
- 1 carrot, grated
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
For Assembly
- 8 small flour or corn tortillas
- Fresh avocado slices
- Fresh cilantro
- Lime wedges
- Sliced jalapeños (optional)
Instructions
- Pat the shrimp dry using paper towels.
- Mix flour, garlic powder, paprika, salt, and pepper.
- Place beaten eggs into a separate bowl.
- Combine panko breadcrumbs with shredded coconut.
- Coat each shrimp with flour.
- Dip the shrimp into the eggs.
- Cover the shrimp completely with the coconut mixture.
- Heat oil to 350°F (175°C).
- Fry the shrimp for about 2–3 minutes per side.
- Transfer the shrimp onto paper towels.
- Mix all slaw ingredients until evenly combined.
- Warm the tortillas.
- Fill each tortilla with slaw.
- Add several crispy shrimp.
- Top with avocado, cilantro, jalapeños, and lime juice.
Notes
- Use fresh shrimp for the best flavor.
- Pat shrimp completely dry before coating.
- Sweetened coconut creates extra caramelization.
- Unsweetened coconut also works well.
- Fry in small batches.
- Keep cooked shrimp warm in the oven.
- Fresh lime improves every bite.
- Assemble tacos just before serving.