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 Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 4 Servings
Author: Maggie @ Cupcakes and Sarcasm
- 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
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!