These crispy coconut shrimp tacos are a tasty treat! With crunchy shrimp wrapped in soft tortillas, they’re perfect for a fun meal. The sweet coconut adds a nice twist!
You can’t help but smile when taking a bite, especially with that crunch! I love adding a creamy sauce on top for extra flavor. It’s like a beach party on a plate! 🌴
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this recipe. If you can’t find fresh or frozen shrimp, consider using fish sticks or crab cakes as a tasty alternative!
Coconut: Shredded sweetened coconut gives a nice crunch. Unsweetened shredded coconut can be used, but it will create a less sweet flavor. You might want to add a touch of sugar if going unsweetened.
Panko breadcrumbs: These give a great crispy texture. If you don’t have panko, regular breadcrumbs can work, but they won’t be as light and crunchy. You can also crush cornflakes for a fun twist!
Cabbage: A mix of green and purple cabbage makes the slaw colorful and crunchy. If cabbage isn’t your thing, shredded lettuce or even a mix of bell peppers can be great substitutes.
Mayonnaise: Useful in the slaw, substitute with Greek yogurt for a healthier option or a vegan mayo if you’re looking for a plant-based choice.
How Do You Achieve Perfectly Crispy Shrimp?
Getting your shrimp crispy is key! Here’s how to get that perfect crunch:
- Set up a breading station: One bowl for flour, one for eggs, and another for the coconut-panko mix. This keeps your hands clean and the process smooth!
- Make sure to press the coconut-panko mixture firmly onto the shrimp for a good coating. The more it sticks, the crispier they will be!
- Use hot oil! The oil should be shimmering before adding shrimp. This helps seal the coating quickly and keeps them crispy.
- Don’t overcrowd the pan. Fry in batches so each shrimp gets enough space to cook evenly.
These tips can help you ace the frying and get that golden, crunchy goodness. Enjoy every bite of your tacos!
How to Make Crispy Coconut Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
For the Slaw:
- 2 cups shredded cabbage (green and purple mix)
- 1 cup shredded carrots
- 1/2 cup diced fresh pineapple
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon honey or sugar
- 1/4 cup chopped fresh cilantro
- Salt to taste
To Assemble:
- 8 small corn or flour tortillas
- Lime wedges for serving
- Extra chopped cilantro for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook, with plenty of tasty elements to keep you excited! The crispy shrimp, fresh slaw, and creamy sauce all come together quickly, so you’ll be enjoying your tacos in no time!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a large bowl, mix the shredded cabbage, shredded carrots, diced pineapple, diced tomato, and chopped cilantro. In a small bowl, whisk together the mayonnaise, lime juice, salt, and pepper. Pour the dressing over the slaw and toss until everything is well coated. Refrigerate until you’re ready to serve.
2. Make the Sauce:
In another small bowl, combine sour cream (or Greek yogurt), lime juice, honey, chopped cilantro, and salt. Mix well and adjust seasoning to taste. Set it aside in the fridge until you’re ready to use it.
3. Prepare the Shrimp:
In a shallow dish, mix together the flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if you’re using it). In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
4. Coat the Shrimp:
Dip each shrimp first into the flour mixture, shaking off any excess. Next, dip it in the beaten eggs, and then coat it well with the coconut-panko mixture, pressing gently to make sure it sticks.
5. Fry the Shrimp:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it shimmers. Fry the shrimp in batches for about 2 minutes on each side, or until they are golden brown and crispy. Transfer them to paper towels to drain any excess oil.
6. Warm the Tortillas:
While the shrimp are frying, warm the tortillas in a dry skillet or microwave until they are soft and pliable.
7. Assemble the Tacos:
To assemble, place a generous spoonful of slaw on each tortilla, add 3-4 crispy coconut shrimp, drizzle with the cilantro lime sauce, and garnish with extra cilantro. Squeeze a lime wedge over the top for an extra burst of flavor!
8. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side for a fresh squeeze of lime juice. Enjoy your delicious Crispy Coconut Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using. You can thaw them in the fridge overnight or place them in a sealed bag and submerge it in cold water for a quicker option. Pat the shrimp dry before breading to ensure a crispy coating!
How Can I Make This Recipe Gluten-Free?
To make the tacos gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Just double-check the labels on the other ingredients to ensure they don’t contain gluten.
Can I Prepare the Slaw Ahead of Time?
Yes! You can make the slaw a day in advance. Just store it in an airtight container in the refrigerator. This can enhance the flavors as they marinate together!
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, Greek yogurt works great! It provides a similar creamy texture with a tangy flavor. You could also use avocado for a healthier, dairy-free option.
