Sometimes you need a little bit of Summer in the Winter. That’s what I was going for with these Coconut Shrimp Tacos. It’s February in Ohio. Which means cloudy, cold days that rotate between rain and snow. Sometimes both rain and snow in the same day. I really don’t mind Winter, but the one thing that I really do miss is all of the Summer-y food.

I knew that I wanted to top these Coconut Shrimp Tacos with a fruity salsa. Something that also felt Summer-y. With limited options (in February, in Ohio), I settled on a mango-avocado salsa. And it was a fabulous combination, especially when served in a taco with crispy coconut shrimp. Delish!

One thing that is great about these tacos is that they’re done in less than a half hour, but they taste like they took a lot longer than that. Here is the link for the Mango-Avocado Salsa. It’s a must.

Now that the salsa is taken care of… let’s get to the rest.

Let me show you how I made these Coconut Shrimp Tacos 👇🏻

Create a Breading Station:

Grab three shallow bowls. In the first bowl, add 1/4 cup of cornstarch. To the second bowl, add 2 large eggs and whisk them well using a fork. And in the third bowl, add 3/4 cup of panko breadcrumbs and 3/4 cup of shredded coconut (sweetened or unsweetened) and mix together.

Pat the shrimp dry and season with salt and pepper. Your shrimp should be peeled, deveined and the tails should be removed. Use fresh or frozen raw shrimp. I always use frozen because it takes 10 minutes to thaw and I love always having shrimp as an available option.

Now bread the shrimp… First dip the shrimp into the cornstarch, then the eggs and then the panko-coconut mix, shaking off the excess in between each bowl.

Cooking the Shrimp:

Melt 2 Tbsp of coconut oil into a large skillet over medium-high heat and add about half of the shrimp. Do not overcrowd, you will have to cook in 2 or 3 batches.

Cook about 2 minutes on each side until the shrimp is cooked through and the coconut breading is crispy, golden brown. Remove the cooked shrimp to a plate and repeat with the rest of the shrimp, adding more coconut oil if necessary.

Assembly:

To assemble the tacos, lay some sliced red cabbage into a corn tortilla. Add 3-4 coconut shrimp per taco and top with the Mango-Avocado Salsa. Serve with lime wedges on the side.

Now dig in!

Enjoy!

Coconut Shrimp Tacos

These Coconut Shrimp Tacos feature perfectly sweet, crunchy coconut-crusted shrimp that are topped with a fresh mango-avocado salsa. Ready in about 20 minutes!

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Lb Raw Shrimp, peeled, deveined and tails removed
3/4 Cup Shredded Coconut (can be sweetened or unsweetened)
3/4 Cup Plain Panko Bread Crumbs
2 Tbsp Coconut Oil or Olive Oil
2 Large Eggs
1/4 Cup Cornstarch
Salt and Pepper
1/2 Cup Red Cabbage, sliced
Corn Tortillas
2 Cups Mango-Avocado Salsa See recipe link
Lime Wedges, for serving

Instructions

Start by breading the shrimp. Grab 3 shallow bowls. To the first, add the cornstarch. To the second, add the eggs and whisk well with a fork. To the third, add and mix together the shredded coconut and panko breadcrumbs.
Pat the shrimp dry and season with salt and pepper. Dip the shrimp into the cornstarch, then the eggs and then the coconut-panko, shaking off the excess in between each step. Repeat until all of the shrimp have been breaded.
Melt the coconut oil in a large skillet over medium-high heat. Add some of the shrimp (do not overcrowd) and cook for about 2 minutes per side until the shrimp is cooked through and the coating is golden brown. Remove cooked shrimp to a plate and add more coconut oil if needed for the rest of the shrimp.
To assemble the tacos, lay some sliced red cabbage in a corn tortilla. Add 3-4 coconut shrimp and top with the mango-avocado salsa. Serve with lime wedges on the side. Enjoy!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

Name: Coconut Shrimp Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Lb Raw Shrimp, peeled, deveined and tails removed; 3/4 Cup Shredded Coconut (can be sweetened or unsweetened); 3/4 Cup Plain Panko Bread Crumbs; 2 Tbsp Coconut Oil or Olive Oil; 2 Large Eggs; 1/4 Cup Cornstarch; Salt and Pepper; 1/2 Cup Red Cabbage, sliced; Corn Tortillas; 2 Cups Mango-Avocado Salsa (See recipe link); Lime Wedges, for serving